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.

Nutella Stuffed Cookie Crumble Blondies

I’ve said it once and I’ll say it again, browning butter before baking cookies or blondies will change your life.  It creates a beautifully toasty flavour that adds a little something extra to anything you make and will make everyone wonder what your secret is!

These blondies are chock full of all good things like brown butter, Nutella, chocolate chips, cookies and of course, sea salt.  I think we all deserve these rich morcels of deliciousness to make it through the winter.


  • 1 cup salted butter
  • 2 cups brown sugar, packed
  • 2 eggs
  • 1 tbsp vanilla 
  • 2 cups flour
  • 1.5 tsp baking powder
  • 1/2 tsp sea salt, plus more for sprinkling
  • 1 cup Nutella
  • 1/4-1/2 cup crushed chocolate wafer cookies
  • 1 cup chocolate chips


  1. Preheat oven to 350F and line a 9×13 pan with parchment.
  2. Brown butter over medium heat, whisking frequently. The butter will bubble and foam, remove from heat once it is golden brown and smells nutty. Pour into large bowl and cool slightly.
  3. Beat in brown sugar until incorporated.
  4. Add eggs and vanilla and beat until light and smooth, about 2 minutes.
  5. Add dry ingredients in 2 parts, mixing until each part is incorporated.
  6. Fold in chocolate chips.
  7. Divide dough in half and press one half into the bottom of the pan, spreading towards the edge.  A spatula is useful for this.
  8. Dollop the Nutella by the tablespoon on the first layer of dough and spread with a spatula to the edge of the dough layer.
  9. Sprinkle on crumbled cookies.
  10. Take the last half of dough and place dollops all over the Nutella layer. Carefully press into a layer with your fingers until it covers the Nutella layer.
  11. Bake for 24 minutes until edges are golden brown.  Allow to cool in pan for a half hour before cutting into squares.

Adapted from Ambitious Kitchen

Brown Butter Sea Salt Nutella Cookies

These cookies have a long name but oh boy they deserve it.  Believe it or not, I had never browned butter before, but I think this recipe convinced me that it is the way to make a cookie.  It adds a depth of flavour that along with sea salt, totally makes a cookie.  You NEED to try it at least once.

And the Nutella in there helps too.

In terms of assembly, the folding of the dough over Nutella can be a trick, but I find if you split your dough piece in half and carefully sandwich it around the Nutella, it’s easy and you’re less likely to have it seeping out of dough cracks.

But seriously.  This cookie might change your life.  Share it and spread the holiday cookie love.


  • 1 cup salted butter
  • 1 1/4 cups packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg plus 1 yolk
  • 1 1/2 tsp vanilla
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt, plus more for sprinkling
  • 1 cup semi sweet chocolate chips
  • Nutella, chilled in fridge


To brown your butter, melt over medium heat.  After melting, allow the butter to bubble and foam, stirring frequently until it begins browning on the bottom.  Continue cooking and stirring until the butter is a dark golden brown and gives off a nutty smell.  Carefully pour into a heat proof bowl and allow to cool slightly.

Once cool, mix butter and sugars until combined.  Add egg, yolk and vanilla and stir until the mixture has lightened slightly, about 1-2 minutes.

In a separate bowl, stir together flour, baking soda and sea salt and slowly add to wet ingredients, mixing until combined.  Stir in chocolate chips.

Chill dough in freezer for 30 minutes.  Once chilled, take 1.5-2 tbsp of dough and 1 tsp of chilled Nutella for each cookie.  Flatten each portion of dough with your palm (I did this on a small plate), dollop on the Nutella, and carefully fold the dough around the Nutella until it’s sealed inside the dough, then flatten ever so slightly on the top.  As mentioned earlier, you can also divide the dough portion in two, flatten each and sandwich the Nutella between each piece, sealing the edges with your fingers.

Preheat oven to 350 and bake cookies for 10 minutes, until bottom edges are starting to brown but the centre is still SLIGHTLY underdone.  Allow to cool on the sheet for 1-2 minutes, sprinkle with sea salt, then allow to cool on a wire rack normally.


Recipe adapted from Ambitious Kitchen