Salted Brown Butter S’more Tart

I think we can all agree that s’mores are one of the best parts of summer? Sweet, chocolatey and toasty, it taps into the highlight reel of summer, from cottage trips to roasting marshmallows on the stove. Just me? Ok.

I thought up this tart yesterday morning, wanting to put all the things I love about s’mores into a simple yet elevated tart.  The addition of brown butter to the graham crust enhances the toastiness of the torched meringue, the sea salt cuts the sweetness and adds a delicious salty crunch, and the torched meringue tops everything off on a light note.

The lightness of this tart is what stands out I think. Despite the rich ganache and buttery crust, the ganache and meringue together have a chiffon like texture, so you don’t feel heavy after eating.

I am obsessed.


  • 1 1/2 cups graham cracker crumbs
  • 6-7 tbsp sugar
  • 1/4-1/2 tsp sea salt
  • 3/4 cup salted butter
  • 1 1/2 cups milk chocolate chips
  • 1/2 cup dark chocolate chips
  • 1 cup heavy cream
  • 3 egg whites
  • Pinch of cream of tartar 
  • Flaky sea salt


Preheat oven to 350F.

Stir together graham cracker crumbs, 3 tbsp sugar and 1/4-1/2 tsp of sea salt. 

In a medium pan, melt butter over medium heat.  Allow it to bubble and foam, stirring frequently until it turns golden brown and smells nutty.  Remove from heat and pour over graham cracker mixture, stirring until the mixture has the texture of wet sand.

Press mixture evenly into a 13×4 inch rectangular tart pan or 9 inch circular tart pan. Bake for 10 minutes until golden and allow to cool.

Meanwhile, to make the ganache, scald cream over medium heat and pour over milk and dark chocolate in a bowl. Whisk until smooth and sprinkle in a pinch of sea salt. Spread ganache into cooled crust (about 3/4 full) and place in fridge to chill for 1 hour.

To make meringue topping, beat together egg whites, 1 tbsp of sugar and cream of tartar until foamy. Add 2-3 tbsp sugar (depending on how sweet you like, I used 3tbsp) and beat until meringue is shiny and stiff peaks form.

To assemble, sprinkle flaky sea salt over ganache filled tart. Spread meringue over ganache, sealing to the edges of the crust and creating any design as desired. Using a kitchen torch, toast the top of the meringue until golden brown. I recommend testing a small corner area to start in order to get a feel for the torch and how quickly the meringue will brown.

If you don’t have a torch, place tart under the broiler and remove when meringue begins to brown.

Sprinkle with a bit more flaky salt and serve immediately.


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