S'mores Chocolate Whiskey Tart
adapted from the Baked Elements cookbook
Recipe type: Tart
Serves: (1) 11" tart
Tart Crust
  • 2 cups (about 8 crackers) graham cracker crumbs, finely ground in food processor
  • ⅓ cup sugar
  • 1 teaspoon ground cinnamon
  • ½ cup (113 g) unsalted butter, melted
Chocolate Whiskey Pudding Filling
  • 8 ounces bittersweet (60%-72%) chocolate, coarsely chopped
  • 1 cup (200 g) sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons Dutch cocoa powder
  • 1 teaspoon instant espresso powder
  • pinch of salt
  • 3 large egg yolks
  • 2 cups whole milk
  • ½ cup heavy cream
  • 2 tablespoons whiskey
  • 1 tablespoon unsalted butter, room temperature
Marshmallow Meringue Topping
  • 2 large egg whites
  • 1 cup sugar
  • 1¼ teaspoons whiskey
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cream of tartar
For the tart crust:
  1. Preheat oven to 350 degrees F.
  2. Combine graham cracker crumbs, sugar, and ground cinnamon together in a medium bowl.
  3. Add melted butter and stir with a wooden spoon to combine.
  4. Press mixture into the bottom and up the sides of a 11" round tart tin with removable bottom.
  5. Bake tart crust for 10 minutes until crust feels dry to the touch. Remove from oven and let cool on wire rack while you make the filling.
For the chocolate whiskey filling:
  1. Place chopped chocolate in a large bowl and place strainer over the top. Set aside.
  2. Combine sugar, cornstarch, cocoa powder, espresso powder, and salt in a large bowl.
  3. Add in the egg yolks and whisk to combine.
  4. Add in the milk and whisk to combine, dissolving any of the lumps that might have formed with the egg yolks.
  5. Add in the cream and whisk to combine.
  6. Turn mixture into a large saucepan and place on stove over medium heat, whisking constantly, until mixture begins to thicken and bubble.
  7. Whisk for another 30 seconds while the mixture is bubbling (you want to cook out the taste of the cornstarch), then remove from heat and whisk another 15 seconds to get rid of any excess heat.
  8. Pour mixture through the strainer over the chocolate. Whisk to combine and melt the chocolate.
  9. Add in the whiskey and butter and stir until butter and chocolate are fully melted and combined.
  10. Let the pudding cool slightly, about 10 minutes, whisking occasionally.
  11. Pour pudding into cooled tart crust. Press a piece of plastic wrap directly onto the pudding surface, and refrigerate the tart for at least 6 hours.
For the topping:
  1. Combine all the ingredients in the bowl of a stand mixer.
  2. Place bowl over saucepan filled with a couple inches of simmering water. The bottom of the bowl should not touch the water.
  3. Cook the mixture over the water, whisking constantly, until mixture thickens and reaches a temperature of 160 degrees F.
  4. Place bowl back on stand mixer and whisk with whisk attachment on high speed until mixture cools and meringue is stiff and glossy.
To finish:
  1. Spread cooled meringue over the top of the tart.
  2. Use a kitchen torch to lightly toast the meringue. Serve immediately.
Recipe by Dessert First at https://dessertfirstgirl.com/2019/03/chocolate-whiskey-pudding-tart.html