S’mores Tart

Makes 8 Servings

Happy International Day of Chocolate! I eat chocolate almost every day! Dark chocolate is known to have antioxidants and minerals your body needs to function, so while it’s obviously purely enjoyable, it’s also good for your body, but ultimately I think it’s good for your soul! Check out this recipe for a S’mores Tart. It is a flourless chocolate cake with a graham cracker crust and a marshmallow topping! This is a great recipe to make for a crowd, especially for a sweet treat at the lake or beach to have around the fire pit!


1 ½ cups graham cracker crumbs*

1 cup + 2 tablespoons grass-fed unsalted butter, divided

8 ounces bittersweet chocolate, chopped

2 1/3 cup granulated cane sugar, divided

4 large eggs

¾ cup unsweetened cocoa powder

4 ounces egg whites (from 3 to 4 large eggs)

Pinch of sea salt

¼ teaspoon cream of tartar


Preheat oven to 375°


Butter a 9-inch cake pan with a removable bottom and line the bottom with parchment paper.


In a microwaveable safe bowl, melt 6 tablespoons of the butter. Stir graham cracker crumbs into the butter until combined. Press mixture into the bottom of the pan and refrigerate for 10 minutes.


In a large bowl placed over a saucepan filled with about 1 ½ inches of water** on medium heat, add the chocolate and remaining ¾ cup butter. Stir, using a rubber spatula occasionally until the butter and chocolate are melted and smooth. Remove from heat.


In another bowl, stir together eggs and 1 1/3 cup sugar until combined. Add 1/3 of the chocolate mixture and whisk to combine. Add egg mixture into the chocolate mixture and stir until combined. Add the cocoa powder, stirring until fully combined. Remove the pan from the refrigerator and spoon chocolate mixture over the graham cracker crust.


Bake for 25 minutes or until the chocolate forms a crust on top. Place on a cooling rack, cool for about 15 minutes, and then remove from pan. Cool until room temperature, about 1 hour on the cooling rack.


In the bowl of a mixer, add the egg whites and remaining 1 cup sugar. Place the bowl over the saucepan with the water over medium heat. Using a rubber spatula, stir frequently until the mixture reaches 175°. Place bowl on the stand mixer with the whisk attachment. Add the cream of tartar and salt and whisk on high speed until stiff peaks form.


Spoon meringue over the chocolate tart. Using a kitchen torch, brown the top of the meringue until desired toastiness.


*to make gluten-free graham cracker crumbs, buy gluten-free graham crackers and pulse about 8 times in a food processor. I used Pamela’s Honey Grahams

** when creating a double boiler, the water and the bowl placed on top of the saucepan should not touch