This stunning tart is basically a giant raspberry-flavored s'more with a silky chocolate ganache and fluffy marshmallow meringue topping flavored with freeze-dried raspberries. This recipe makes one 6-inch tart; double the recipe for a standard 9-inch tart pan.
Yield: 1 6-inch tart (6-8 servings)
Total Time: 3 hourshours
Ingredients
For Crust:
¾cup/ 100ggraham cracker crumbs, from about 4 oz, or 8 double cookies
3tablespoons/ 42gunsalted butter, cut into chunks
1teaspoon/ 10gcorn syrup, optional, but it helps to keep the crust together
pinchfine sea salt
3tablespoons/ 60graspberry jam
For Ganache Filling:
3ounces/ 85ggood quality dark chocolate, 60-70%, finely chopped
Finely chop graham crackers in a food processor. In a microwave-safe bowl, microwave butter and corn syrup for about 45 seconds or until melted. Pour into crumb mixture along with salt and fold until incorporated and crumbs are evenly moistened.
Dump into a 6-inch round tart pan (or equivalent, such as three 4-inch mini tart pans) with a removable bottom. Press firmly onto bottom and up the sides (use a tamper or a small flat-bottomed glass to help if necessary). Bake for 5 to 7 minutes or until set. If the crust has puffed up at all, use a lightly greased flat-bottomed glass to gently press it back into place.
While crust is still warm, spread a thin layer of jam into the bottom of the crust using an offset spatula. Be careful to spread the jam without lifting the crumbs from the crust; it'll be easier to spread if you to put a few smaller dollops around the whole crust as opposed to one large blob in the middle. Set aside while you prepare the ganache.
For ganache, place chopped chocolate in a heat-proof bowl. The finer you can chop this chocolate the better.
Heat cream in a small saucepan until it just begins to bubble (do not let it fully boil). Pour over chopped chocolate. Let sit for 30 seconds, then begin to gently whisk, making small concentric circles in the center of the bowl, until chocolate is fully melted and smooth. Add butter, 1 small chunk at a time, whisking slowly until fully incorporated.
Immediately pour ganache into crust on top of jam. Gently tap the pan a few times on the counter to help it settle and remove air bubbles. Let sit for 1 to 2 hours at cool room temperature or refrigerate for 30 to 60 minutes just set.
Meanwhile, to make the meringue, combine egg whites, sugar, and cream of tartar in a medium-sized heat proof bowl. Set bowl over a pan of gently simmering water. If you have an appropriately sized sauce pan, you can also use the bowl of your stand mixer. Just make sure the bottom of the bowl is not touching the water below.
Gently whisk over the simmering water until mixture is hot to the touch and sugar is fully dissolved. It should read 170 degrees F on an instant read thermometer, and if you rub a bit between your fingertips (careful, it's hot!) you should not feel any grainy sugar. Remove from heat.
With an electric mixer fitted with the whisk attachment, beat on high speed until meringue is thick and glossy and holds stiff peaks. It should also no longer feel warm to the touch. Add vanilla and freeze-dried raspberry and mix until evenly distributed.
Transfer meringue to a piping bag fitted with a 1/2-inch round piping tip. Pipe on top of set ganache in a decorative pattern. Alternatively, you can dump the meringue onto the tart and spread with a large offset spatula into a swoopy mound.
Refrigerate for 30 to 60 minutes to allow meringue to set, then lightly brown using a kitchen torch (this step is optional, just don't use a broiler or anything to try to toast the meringue as it will melt the ganache too much). Return to the refrigerator to set up again, at least 30 minutes or overnight, until ready to serve. Top with fresh raspberries for garnish, as desired.
Lift out of tart pan using removable bottom and slice using a lightly greased knife that has been slightly warmed under hot water. Clean blade completely between each cut; re-warm and re-grease as necessary.
Tart will keep in the refrigerator for up to 5 days.