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)
- In a food processor, combine graham cracker crumbs, melted vegan butter, and agave/maple syrup. Pulse until the mixture comes together.
- Press the crust into a 9″ tart pan with a removable bottom. Place it in the freezer while preparing the ganache.
- 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.
- 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.
- 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.
- Slowly add sugar while mixing. Once fully incorporated, add xanthan gum (if using) and vanilla extract. Mix until stiff peaks form.
- 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.
