Homemade S'mores Tart Recipe From Claire Saffitz | Dessert Person
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- čas přidán 20. 06. 2024
- Homemade S'mores Tart Recipe From Claire Safftiz | Dessert Person
S’mores desserts are typically a little maximalist for my taste. But over the past couple of years I’ve been lucky to spend a portion of my time in the Hudson Valley, about ninety minutes outside of New York City, where, thanks to the regular occurrence of indoor and outdoor fires, I rediscovered my childhood love of classic s’mores. It got me brainstorming ways to translate s’mores into a more refined dessert, and since nothing is more refined than a chocolate tart, that became my starting point. The filling is a basic ganache lightened with whipped cream to give it a mousselike texture (a genius technique I learned from Dorie Greenspan, who uses it for the
topping of her chocolate Lisbon Chocolate Cake). It’s set inside a thick graham cracker crust and topped with my homemade marshmallow (note that you should wait to prepare the marshmallow topping until after you’ve filled the tart)
#smores #pie #tart #clairesaffitz
Ingredients:
S'mores Tart
9 tablespoons unsalted butter (4.5 oz / 128g), divided
7 ounces (198g) graham crackers (about 13 sheets)
1 large egg yolk (0.5 oz / 15g)
2 tablespoons plus 3⁄4 cup sugar (6.2 oz / 175g)
1⁄2 teaspoon Diamond Crystal kosher salt or 1⁄4 teaspoon Morton kosher salt, plus several pinches
6 ounces (170g) semisweet chocolate (64%-70% cacao), finely chopped
1 1⁄4 cups heavy cream (10.6 oz / 300g), chilled, divided
2 1⁄2 teaspoons unflavored gelatin powder
2⁄3 cup granulated sugar (4.7 oz / 133g) 2 tablespoons light corn syrup
3 large egg whites (3.7 oz / 105g)
1⁄8 teaspoon cream of tartar or
1⁄2 teaspoon white distilled vinegar
Generous pinch of kosher salt
1 teaspoon vanilla extract Confectioners’ sugar, for dusting
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I love how cognizant Claire is about knowing who her audience is. She absolutely recognizes that she is talking to people baking at home. She’s all about less waste, less cleanup, and very realistic cooking. When I watch her, I always feel like she’s meeting me where I am. That gives me so much confidence in attempting her recipes. I’ve been successful with some, not as successful with others, but I’ll keep trying because she makes me want to try! Thank you, Claire!
Have you made her raspberry Cheesecake? It's one of my top 5 favs now & I didn't like cheesecake 😹
Of course she's talking to people baking at home, who would not know that? It's a CZcams channel aimed at people baking at home not commercial kitchens but even if it was the same things like reducing waste and less clean up would be relevant.
The subtitle for Dessert Person is “recipes and guidance for baking with confidence” and I feel like Claire is always living into that mission statement.
Rude comment. You didn’t have to bring op down. Some ppl assumed it would be like Bon appetit style content
Repliers, Do any of you know the fact that paying taxes is a choice/donation? You all sound crazy, & I'm questioning what percentage of the population thinks along the same terms. A large percentage would explain the complete lack of knowledge regarding large scale fraud against man & mankind. Wake Up!!!
Things we can add to a Claire Saffitz bingo board:
- the bowl is probably too small
- there's no space in the fridge
- ✨Felix✨
-verdict: mmm
- "this is my favorite recipe in the book"
Please feel free to add to the list
it's not every episode, but i laugh everytime claire uses nutmeg with the disclaimer that she "doesn't really like nutmeg"
Offset spatula made an appearance!
@@sugarhana Count Spatula! 🧛
"less sweet"
Has someone made an image for this bingo card yet so I can play next video?
I love how she breaks down why she’s does certain things or why something is the way it is. I think that makes baking a hell of a lot more enjoyable (for me personally)
I've learned so much foundational pastry concepts from Claire (e.g. different types/methods of leavening)
She's a natural teacher!
“Chocolate is a very temperature sensitive ingredient” ohhh don’t we know it from the BA days of tempering 😂😂😂 this recipe looks INCREDIBLE can’t wait to make it !
It doesn’t matter what Claire makes I’m here for it and love it before she’s even done.
As an Australian, I find the concept of a s'mores pie endlessly fascinating and ridiculously delicious. Thank you, Claire!
as a feellow Aussie I totally agree ;)
No s'mores in Australia? 🥺 If not, is there a different traditional sweet treat you make with friends (and especially kiddos) around a campfire?
@@emilyjones5062 it’s just roasted marshmallows 🥺 but we have our own riffs of ur s’mores using melted chocolate and digestive biscuits with the marshmallow
Damper! You can wrap a piece of the dough around a stick and cook it over coals for a kid friendly, fireside activity . Slather with butter and honey. Verdict: Mmmm
@@oliviaseers1587 it’s so much better with Digestive (wholegrain) anyway! And with Marabou chocolate, oh dear. Shockingly sweet though, more than one and my throat almost hurts.
The spread photo of this tart in the book… iconic I fear
Hi Claire! I've been following your videos for a few years, and Dessert Person is probably my favorite book I own. It's inspired me to pivot careers and pursuit baking! I have my first day staging (I'm luckily being paid though!) at a French bakery near me this weekend! Thank you for your wonderful recipes and videos!
that's awesome!
Did you get/take the job?
@@alexandersmith9871 I did! I'm only there about 5 hours a week, but it's been a lot of fun and I'm learning so much!
omg congrats!! that sounds amazing, good for you :-)
Hey look, it's my favorite recipe out of the new book! Made it 4 times already lol
Great to hear!
@Claire Saffitz x Dessert Person the crust assembly tutorial is a life saver, it's the only part I can never get QUITE right
You asked what pie/tart we’ve made. I’ve made your Meyer lemon tart three times this winter. And in all I’ve made it five times. The crust, the addition of the jam, and the Myer lemon curd filling has made us all feel a bit like we are in Florida in the sunshine to rid the winter blues!! Thank you❤!
The recipe in the book says 2T sugar plus 3/4cup. What do you do with the 3/4cup??
@@elizabethreilly9952 Did you ever find out??
Her face when she realizes she has to say MMM after she prolonged for so long is priceless!
I don't usually like baked fruit, so this is the Perfect tart/pie for me, I'm so excited to try this recipe
An all desserts channel I just can’t get enough of !!
I've made this recipe twice already for holiday gatherings and it was such a hit!
Since you have experience making this, how well does that mallow topping hold up for leftovers? Does it firm up pretty well? It's just two people here and it'll definitely last us for more like 4 days.
@@ImSpecial-gk2hb I live alone so I also had leftovers for more than 2 days, and they were great! It gets a tiny bit soggy, but I wasn't bothered by it and it was still delicious.
@@ImSpecial-gk2hb maybe try placing a piece of paper towel under it when you cover it? I like to do that to soak up extra moisture
I always use a bowl that is taller than wide for my ganache so all the chocolate gets submerged and then I put a plate over the bowl to keep the heat in for a couple minutes. Works every time to melt every chip!
I know Claire and her husband must create A LOT of dirty dishes, both being chefs (I'm pretty sure she's even mentioned it before, lol). I would LOVE to know what her go-to dish/pot/pan cleaning methods are, and what products she recommends! Especially for the super sticky stuff!
America's test kitchen has a whole series on that! Really informative
Can't wait to try this! Growing up, we often swapped peanut butter cups for the chocolate bars, so I may have to add a big of a peanut butter layer to mine sometime... for nostalgia and science of course. A way to bring a taste of summer in on a cold weekend!
Ooo, I bet nutter butters for the crust would be yummy!
Love how Clare answers all my questions and thoughts as I have them. ❤️
Im so so happy over this recipe bc as an European fan, we don't have s'mores (and not really marshmallows either, or really expensive ones - ex marshmallow fluff) but all the ingredients here are really accessible so I might really try my hand at this! And I'm excited!
Nothing I love s’more than s’mores and Claire ❤❤❤❤
An all desserts channel I just can’t get enough of !!. We missed you Claire... your videos got me through 2020 .
I’m going to make this for our house warming party this weekend! Love both of your cook books I make something different every weekend and everyone loves it!
We missed you Claire... your videos got me through 2020 💜
A s'mores tart!?😍♥️ It's everything I ever wanted and what I didn't know I needed! Thank you Claire! I'll definitely be trying to make this beauty!
This is the best channel for learning the how-to and what of Desserts. Thanks.
Claire: You are an excellent instructor, and all of your food looks so professional and inviting. Thanks.
My absolute fav part of these videos is the silent contemplation between the verdict and the mmm
Looks so BEAUTIFUL Claire always sparkles ❤
S’mores anything is my favorite!!!
OMG! Absolutely looks so beautiful incredible ❤
Woooahh was literally talking to my sister about how to make s'mores better to eat a few days ago and then you make this! Thank you!!
The verdict is always my favorite part 😁 "mmm"
Oh wow that looks absolutely fantastic 😍😍
Claire I have made so many of your recipes! I recently made your classic layer cake recipe (but baked it in a 13x9 pan with the directions from What’s For Dessert’s marble sheet cake) and man is the texture AMAZING. I took some sugar out of the recipe but the texture still came out like a a beautiful pound cake. 😍
Love s’mores one of my favorite flavors! ❤
This sounds super delicious! I like that you folded whipped cream into the ganache to lighten it up; that's a good addition. And I have GOT to get me a kitchen torch!!!
Great recipe, I always wanted to make a s’mores tart, now I will. Thanks
I made this for holidays or any occasion it was big hit ❤😊❤
Looks delicious can't wait to try it 💞
Oh my god that looks good!
Yummy that looks delicious!!! 💖
The smores flavor combo is one of my favorites but often smores desserts are made too sweet! I'll have to try this one out 😋
That looks so delicious.
My birthday is tomorrow. I want to make my own dessert, and this fits the bill. Thank you for the great pie!!
looks fantastic
Omggggg yes I’ve been wanting to try this one
i love this so much
Like an elevated chocolate pie, I dig this.
For a UK substitute for the base, Hob-Nobs are a really good one, a nice oaty, sweet biscuit that is rather well-suited for things like cheesecakes and no-bakes... :)
I made this and everyone loved it!
SO EXCITED!!! ❤
I'm always waiting for that mmm!!
Looks beautiful
Claire's kitchen has gotten a major reno since the last time she popped up in my feed!
Tried the recipe and it turned out so good
The verdict is always Mmm but I'm always at the edge of my seat waiting for it!
the pure happiness i felt when i saw a new claire episode 🥹❤️
watching you preparing this delicious tart just made me extremely hungry 😂😂😂.
Perfect food to eat while watching The Menu!
So glad I found your channel, I had been watching your vids from BA for the longest time. I know watching on this channel will actually support you. :)
Love to see the UK alternatives 😀
Good morning Claire hope you have a beautiful day of baking 😊
I look forward to Thursdays at 10 am with you Claire!
Oh my god! I used to be the baker for a BBQ restaurant and used to make a very similar s’more’s pie!! I used to add a little cinnamon to the crust and my filling was more of a custard
Beautiful
i kept going back to this recipe in the book, a little daunted by it. this video with claire talking at the same time just felt like.. i wasn't alone. that i can do it.
Cannot wait to try this. Iust wanted to come on here and tell you I have had so much success with the Salted Roasted Cashew Blondies!!! People love them. I live in Ireland (I am a Canadian ex pat) and people here don't seem to know what a blondie is, but they LOVE yours!! Thank you for such a wonderful book. Totally think you should make a video for the blondies!
LOOKS DELICIOUS!
Girl, I want it! 🤤
Perfect for our next dinner party. Mass appeal.
I always thought meringue was too bothersome to attempt and had too many pitfalls to possibly get right - thanks Claire for showing us that it can be done with less hassle than I thought!
WHAAAAAAAAAAAAAT... where have I been all these past years. Never knew about this channel, but so glad I know about this now.
amazing 😭😭
Ooo been waiting for this one!
around 11:48 I got so excited when I realized this was the recipe's cover photo recipeeeeeee!!!
The one we've all been waiting for.
Hey Claire… I gave up CZcams for lent haha and this video is the first I’m watching on Easter Sunday! 👏🏼👏🏼👏🏼🍫🐣 gday from Australia xx
Second year in a row I’m using one of your recipes for my birthday cake 😊
Last year was the strawberry layer cake 🍰
Omg I'm so glad you made this video - I tried making this tart twice just following the book and I messed up the chocolate filling so bad (crust and marshmallow turned out great though and the chocolate tasted great it just wasn't the right consistency)(I also know own a kitchen torch so that's also a plus)
I was making the blue and white cookies from your cookbook and they very much did not turn out how they were supposed, tasted great though! I’m not sure if I didn’t flatten them enough but they had a ride similar to a Madeline. It was my first time making icing as well and I feel like the color is being absorbed into the cookie not staying visible. Love your recipes though 💕
Anything smores is a banger
I would love to see how the garden is doing! Here is Australia there is a show called Gardening Australia that would be great for you to watch. My side hustle is also gardening because I don't one of my own right now. It would be great to see the progress of everything x
we all love her
As you were describing other options for cookies to use I thought of Marie cookies which are used in Sri Lankan biscuit pudding! I think your no bake chocolate filling has a sort of similar process
This recipe in the book is written as 2tbsp + 3/4 C sugar (marshmallow is a separate recipe at the end of the book for the 2/3 C sugar). Don't add the 3/4 cup sugar, it is a typo! This borders a little sweet for Claire's recipes and that extra sugar would ruin this. I wish she would have addressed this in the video because I was losing my mind making this thinking that I was missing something. I've been waiting since Christmas Eve for this video to understand what I was missing!
From what I saw she added the 3/4 cup sugar into the melted gelatin mixture while creating the marshmallow topping. 🤔 When ingredient amounts are divided like that (2 tbsp + 3/4 cup) doesn't it mean the same ingredient is used in different amounts in two different parts of the recipe?
Edit: she added the smaller amount of sugar to the crust mixture.
@@emilyjones5062 I thought it was the ⅔ c sugar in the marshmallow topping, and the 2 tbsp in the crust. I couldn't see where the ¾ c was added (I didn't see it in the ganache filling)
@@rebeccaforsyth1484 so the recipe calls for 2/3 cup, 2 tbsp, AND 3/4 cup?! 😳 Or did she alter the 3/4-2/3 cup amount in the video? I don't have the cookbook, so I was just going by what the video showed. I only noticed her add sugar twice, so that's where my guess came from.
I suspect that the 3/4c sugar was supposed to be whipped into the heavy cream, before it was added to the ganache.
Double check the written recipe and see if there is a step for that. Claire might consider it an optional step depending on how sweet you like your desserts.
@@ji.ol.1490 Trust me, you would never want to add 3/4C sugar to whipped cream. I'm not sure that would even whip correctly. It's definitely a typo and not written into the recipe anywhere. If you are going by the video then it's fine but if using the cookbook it's just a heads up!
Claire, you need a pie serving spatula! The triangle shaped ones! I have like 4 of them from my grandma and mother-in-law. Want one? 😁
I just made these from your new book!
please do some cooking challenges! those would be such fun videos to watch!
At the end I immediately clicked the myer lemon bundt cake recipe w/ the crunchy crystalized crust link... Mmmm 😋! How'd I miss that one? Sorry Pi-Day we are making lemon cake 😂
Love that the video title says SAFFTIZ.
I made this recipe for a dinner party today, and I found the ganache very bitter when served with the marshmallow topping. I noticed the ingredients list has an extra 3/4 cup of sugar that's never mentioned in the video, I wonder if that was supposed to go in the ganache to sweeten it. I used a mixture of 50% and 62% dark chocolate, I would probably suggest using milk chocolate if you're not sweetening the ganache with anything else
I ememeber Starbucks used to have some and I used to always buy some after work def going to make this! 😫
That's a good story Claire!
It wasn't enough, I need s'more!
HOLY SHIT THIS LOOKS DIVINE!
I made this for dessert today and honestly? The big take-away in this should be that marshmallow recipe. I've never made marshmallow before but it was so easy and it turned out to be the star of this whole thing. I'm definitely just going to make the marshmallow and cut it into big slabs for hot chocolate.
This looks great! Did I see a certain French chocolate? I’m excited to try it next week. Would 2 or 3 sheets of silver gelatin sheets?
3:30 sustainable queen 😍
I am making this with a matzoh crust for passover (I am fully aware its not actually kosher but we just do what works for us)
Will using a dairy alternative or a non-dairy heavy cream impact the taste or texture of this? I would love to try the recipe but I’m lactose intolerant, especially if it’s uncooked dairy. I would also love to see more recipes that are non-dairy in general
Can’t wait to recreate this and have it not turn out like yours 😂