S'mores Tart al Brachetto

The s'more — a roasted marshmallow and a square of chocolate sandwiched between two graham crackers — is the classic American campfire dessert. The name is a contraction of "some more," as in "I want some more," and it captures the appealing nature of this simple but perfect combination. Our Mimosavated version elevates the s'more from a campfire snack to a sophisticated tart, while preserving the essential elements: graham cracker crust, chocolate filling, and toasted marshmallow topping.

The history of the s'more begins with the Girl Scouts. The first known published recipe for "Some More" appeared in 1927 in Tramping and Trailing with the Girl Scouts, a Girl Scout handbook. The recipe, credited to Loretta Scott Crew, instructed readers to toast a marshmallow over a campfire, place it on a chocolate square between two graham crackers, and press them together. The name "Some More" was eventually contracted to "s'more," and the treat became a staple of American campfire culture. The individual components — marshmallows, graham crackers, and chocolate — each have their own long history: marshmallows date back to ancient Egypt, where they were made from the sap of the marshmallow plant; graham crackers were invented in the 1830s by Presbyterian minister Sylvester Graham as part of his health food movement; and chocolate has been consumed for thousands of years in Mesoamerica. But it was the Girl Scouts who combined them into the s'more.

The magic of a s'more is in the contrast: the hot, gooey, caramelized marshmallow; the cold, melting chocolate; and the crisp, slightly sweet graham cracker. Our tart preserves all three elements: a graham cracker crust, a dark chocolate ganache filling, and a thick layer of toasted marshmallow meringue on top. The marshmallow is made in the French style — whipped egg whites and sugar syrup, torched until golden — which gives it a lighter, more elegant texture than traditional marshmallows while maintaining that essential toasted flavor.

The Brachetto d'Acqui is added to the chocolate ganache — the sweet, lightly sparkling red wine from Piedmont with intense strawberry and rose aromas has a natural affinity for dark chocolate, adding a subtle berry note that elevates the ganache.

Ingredients (serves 10):

The Graham Cracker Crust: - 8 ⅞ oz graham cracker crumbs (or digestive biscuit crumbs) - 4 ¼ oz unsalted butter, melted - 1 ¾ oz granulated sugar - 1 teaspoon ground cinnamon (optional)

The Brachetto Chocolate Ganache: - 7 oz dark chocolate (60% cocoa), chopped - ⅔ cup heavy cream - 2 ⅔ tbsp Brachetto d'Acqui - 1 oz unsalted butter, room temperature - A pinch of salt

The Toasted Marshmallow Meringue: - 3 large egg whites, room temperature - 5 ¼ oz granulated sugar - ¼ cup water - ½ teaspoon cream of tartar - 1 teaspoon vanilla extract - A pinch of salt

Making the Crust: Preheat the oven to 347°F (350°F). In a bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Press firmly into the bottom and up the sides of a 9 in (9-inch) tart tin with a removable bottom. Use the bottom of a glass to press the crumbs down tightly. Bake for 10 minutes, until lightly golden. Let cool completely.

Making the Brachetto Ganache: Heat the heavy cream in a saucepan until just below boiling. Place the chopped chocolate in a heatproof bowl and pour the hot cream over it. Let sit for 2 minutes, then stir until smooth and glossy. Stir in the Brachetto, butter, and salt until completely incorporated. The butter gives the ganache a silky, glossy finish.

Pour the ganache into the cooled crust and spread evenly. Refrigerate for at least 2 hours, until set.

Making the Toasted Marshmallow Meringue: In a saucepan, combine the sugar and water and bring to a boil. Cook without stirring until the syrup reaches 244°F (244°F) — use a candy thermometer. This is the "soft ball" stage.

While the syrup is cooking, start whipping the egg whites with the cream of tartar and salt in a stand mixer to soft peaks. When the syrup reaches 244°F, slowly pour it into the egg whites in a thin, steady stream, with the mixer running on medium speed. Continue whipping until the meringue is thick, glossy, and cooled to room temperature — about 5 minutes. Add the vanilla and whip to combine.

(Alternatively, use an Italian meringue method or a simpler Swiss meringue — the key is a stable, glossy meringue that can be torched.)

Assembling: Spoon the marshmallow meringue onto the chilled tart, creating dramatic swirls and peaks. Using a kitchen torch, carefully toast the surface of the meringue until golden brown and caramelized — work quickly and keep the torch moving to avoid burning. If you don't have a torch, you can brown the meringue under a preheated broiler for 1–2 minutes, watching very carefully.

Serving: Slice with a hot, clean knife — dip in hot water and wipe between cuts. Serve immediately after assembling — the meringue is best fresh. The contrast between the crisp crust, the silky chocolate, and the airy, toasted marshmallow is the entire point.

The Mimosa Pairing Logic: Since the ganache contains Brachetto, pair with a strawberry mimosa — strawberry purée and Prosecco. The strawberry echoes the Brachetto and the chocolate. A raspberry rose champagne mimosa is also excellent — the raspberry and rose notes complement the chocolate and the marshmallow. Avoid dry or bitter mimosas — the tart is sweet and rich, and you need a mimosa with fruit and a touch of sweetness.

Reference Links: - S'more on Wikipedia (1927 Girl Scouts handbook): Wikipedia - Who invented s'mores? The 1927 Girl Scout story: Girl Scouts - And Then There Were S'Mores (1927 Girl Scouts): Grub Americana - The history of Scouting and s'mores (1927): Scouting Magazine - Brachetto d'Acqui wine guide: Wine Folly

Make-Ahead: The crust can be baked up to 3 days ahead and stored at room temperature. The ganache can be made and the tart assembled (without meringue) up to 2 days ahead and refrigerated. The marshmallow meringue should be made and assembled just before serving — it doesn't hold well and will weep after a few hours. The assembled tart with meringue should be served within 2 hours. Do not freeze.

Pro Tips: Press the crust firmly — a loose crust will crumble when sliced. Use a glass or measuring cup to press the crumbs tightly into the corners and up the sides. Let the ganache set completely before adding the meringue — if the ganache is still soft, the meringue will slide off. When making the sugar syrup, use a candy thermometer — the temperature is critical. Pour the hot syrup into the egg whites slowly, in a thin stream, to avoid cooking the eggs. Keep the torch moving — the meringue burns quickly, and you want golden brown, not black. If using a broiler, watch every second — meringue goes from golden to burnt in seconds. Serve immediately after assembling — the meringue is at its best fresh, and the contrast between crisp crust, silky chocolate, and airy marshmallow is the entire point.