Homemade S'mores Tart Recipe From Claire Saffitz | Dessert Person

Homemade S'mores Tart Recipe From Claire Safftiz | Dessert Person
S’mores desserts are typically a little maximalist for my taste. But over the past couple of years I’ve been lucky to spend a portion of my time in the Hudson Valley, about ninety minutes outside of New York City, where, thanks to the regular occurrence of indoor and outdoor fires, I rediscovered my childhood love of classic s’mores. It got me brainstorming ways to translate s’mores into a more refined dessert, and since nothing is more refined than a chocolate tart, that became my starting point. The filling is a basic ganache lightened with whipped cream to give it a mousselike texture (a genius technique I learned from Dorie Greenspan, who uses it for the
topping of her chocolate Lisbon Chocolate Cake). It’s set inside a thick graham cracker crust and topped with my homemade marshmallow (note that you should wait to prepare the marshmallow topping until after you’ve filled the tart)

#smores #pie #tart #clairesaffitz

Ingredients:
S'mores Tart
9 tablespoons unsalted butter (4.5 oz / 128g), divided
7 ounces (198g) graham crackers (about 13 sheets)
1 large egg yolk (0.5 oz / 15g)
2 tablespoons plus 3⁄4 cup sugar (6.2 oz / 175g)
1⁄2 teaspoon Diamond Crystal kosher salt or 1⁄4 teaspoon Morton kosher salt, plus several pinches
6 ounces (170g) semisweet chocolate (64%-70% cacao), finely chopped
1 1⁄4 cups heavy cream (10.6 oz / 300g), chilled, divided

2 1⁄2 teaspoons unflavored gelatin powder
2⁄3 cup granulated sugar (4.7 oz / 133g) 2 tablespoons light corn syrup
3 large egg whites (3.7 oz / 105g)
1⁄8 teaspoon cream of tartar or
1⁄2 teaspoon white distilled vinegar
Generous pinch of kosher salt
1 teaspoon vanilla extract Confectioners’ sugar, for dusting

Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Hal McFall
Assistant Editor: Asher Rogers
Theme Song: Michael Guggino

Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar

[watersedge]

I love how cognizant Claire is about knowing who her audience is. She absolutely recognizes that she is talking to people baking at home. She’s all about less waste, less cleanup, and very realistic cooking. When I watch her, I always feel like she’s meeting me where I am. That gives me so much confidence in attempting her recipes. I’ve been successful with some, not as successful with others, but I’ll keep trying because she makes me want to try! Thank you, Claire!

[MiniMii]

Things we can add to a Claire Saffitz bingo board:
- the bowl is probably too small
- there's no space in the fridge
- ✨Felix✨
-verdict: mmm
- "this is my favorite recipe in the book"


Please feel free to add to the list

[williamcary]

I love how she breaks down why she’s does certain things or why something is the way it is. I think that makes baking a hell of a lot more enjoyable (for me personally)

[lechatbotte.]

It doesn’t matter what Claire makes I’m here for it and love it before she’s even done.

[SamGiles]

As an Australian, I find the concept of a s'mores pie endlessly fascinating and ridiculously delicious. Thank you, Claire!

[laurabihlear]

“Chocolate is a very temperature sensitive ingredient” ohhh don’t we know it from the BA days of tempering 😂😂😂 this recipe looks INCREDIBLE can’t wait to make it !

[Tdog]

Hey look, it's my favorite recipe out of the new book! Made it 4 times already lol

[pegs]

Her face when she realizes she has to say MMM after she prolonged for so long is priceless!

[Manderzbaby]

An all desserts channel I just can’t get enough of !!

[aroyd]

I don't usually like baked fruit, so this is the Perfect tart/pie for me, I'm so excited to try this recipe

[mariebouthillette]

I've made this recipe twice already for holiday gatherings and it was such a hit!

[moogsthewriter]

Can't wait to try this! Growing up, we often swapped peanut butter cups for the chocolate bars, so I may have to add a big of a peanut butter layer to mine sometime... for nostalgia and science of course. A way to bring a taste of summer in on a cold weekend!

[aliyae]

My absolute fav part of these videos is the silent contemplation between the verdict and the mmm

[Annikina]

Im so so happy over this recipe bc as an European fan, we don't have s'mores (and not really marshmallows either, or really expensive ones - ex marshmallow fluff) but all the ingredients here are really accessible so I might really try my hand at this! And I'm excited!

[JonathanCurtis]

I always use a bowl that is taller than wide for my ganache so all the chocolate gets submerged and then I put a plate over the bowl to keep the heat in for a couple minutes. Works every time to melt every chip!

[emilyjones]

I know Claire and her husband must create A LOT of dirty dishes, both being chefs (I'm pretty sure she's even mentioned it before, lol). I would LOVE to know what her go-to dish/pot/pan cleaning methods are, and what products she recommends! Especially for the super sticky stuff!

[bigal]

I just got the book from the library, and the ingredients at the store to make tomorrow! I'll be playing this along side.... much excited!

[bigcow]

Nothing I love s’more than s’mores and Claire ❤❤❤❤

[Syzygyzzz]

Love how Clare answers all my questions and thoughts as I have them. ❤️

[BrigitteG]

Hey Claire… I gave up YouTube for lent haha and this video is the first I’m watching on Easter Sunday! 👏🏼👏🏼👏🏼🍫🐣 gday from Australia xx