S’mores Tart

Posted on August 23, 2025

S’mores Tart

#### Crust:

  • 2 cups graham cracker crumbs (8 oz graham crackers)
  • 4 tbsp melted vegan butter
  • 2 tbsp agave or maple syrup

#### Filling:

  • 12 oz dark chocolate (72%)
  • 1 can (13.5 fl oz full-fat coconut milk)

#### Meringue:

  • ¾ cup aquafaba (liquid from a can of low-sodium chickpeas)
  • ½ tsp cream of tartar
  • 1 cup caster sugar or very fine cane sugar
  • 1 tsp vanilla extract
  • ¼ tsp xanthan gum (optional)
  1. In a food processor, combine graham cracker crumbs, melted vegan butter, and agave/maple syrup. Pulse until the mixture comes together.
  2. Press the crust into a 9″ tart pan with a removable bottom. Place it in the freezer while preparing the ganache.
  3. Heat coconut milk in a saucepan until very hot (not boiling). Pour over chopped chocolate in a heat-safe bowl and let it sit for 2 minutes to melt.
  4. Whisk well until smooth. If needed, microwave for 10-20 seconds. Pour the chocolate ganache into the crust and return to the freezer to set for about an hour.
  5. For the meringue, beat aquafaba in a stand mixer for 4-5 minutes until soft peaks form. Add cream of tartar and continue mixing until it thickens.
  6. Slowly add sugar while mixing. Once fully incorporated, add xanthan gum (if using) and vanilla extract. Mix until stiff peaks form.
  7. Use a piping bag or spatula to spread the meringue on the tart. Lightly toast with a culinary blowtorch. Serve immediately or refrigerate/freeze until ready to serve.
  • Use fine sugar (caster or superfine cane sugar) for smooth meringue.
  • Grab two cans of chickpeas to ensure you get enough aquafaba.
  • Xanthan gum stabilizes the meringue but can be omitted.
  • Make ahead up to a day or two. Vegan meringue holds up well.
  • Patience is key while whipping the meringue. Add sugar slowly for the perfect texture.
Dessert

Tags:

You might also like these recipes

Leave a Comment