double chocolate s’mores tart

It’s the most obvious thing in the world, but bears pointing out: use good quality chocolate. (Oh, and check labels. Unless it’s a vegan company, it’s on you to check the label.) You don’t have to break the bank, but make an effort to source good ingredients. At the time of posting this, Chocolove is my go-to chocolate; I’ve also had good results with Lindt.

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This will yield a lot of leftover marshmallow meringue. I like dolloping it onto chocolate cupcakes (room temperature or chilled, not straight from the oven) and flash-broiling them to make it nice and toasty.

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CRUST
2 cups finely ground chocolate graham cracker crumbs (16 5×2-inch sheets)
3 tablespoons granulated sugar
1 large pinch fine grain sea salt
8-10 tablespoons vegan butter or coconut oil, melted

FILLING
1 cup unsweetened oat milk
9 ounces good quality dark chocolate (65-70% cocoa solids), roughly chopped
2 teaspoons vanilla extract
Pinch sea salt

TOPPING
⅓ to ½ cup aquafaba, strained (reserved from 1 can chickpeas)
½ teaspoon cream of tartar
2-3 teaspoons coconut oil
1 10-ounce bag vegan marshmallows
Vanilla extract in 1-teaspoon increments, to taste

Heat oven to 350°F (176°C).

CRUST: Combine graham cracker crumbs, sugar and salt in a large bowl and stir until mixed. Add 8 tablespoons melted butter, stirring until the crumbs are saturated and a crumbly dough forms. If the dough does not hold together when pressed between your fingers, add additional butter 1 tablespoon at a time. (Alternatively: in a food processor fitted with the S blade, blend the graham crackers, sugar, and salt into a super fine meal. Drizzle in 8 tablespoons butter and pulse until a crumbly dough forms.) Press crumbs into the bottom and up the sides of a removable bottom 9-inch tart pan. Prick bottom of crust 3-4 times with a fork. Bake crust until lightly browned, about 10 minutes. If crust slides down sides, gently press back up. Set on cooling rack while you prepare filling.

FILLING: Bring milk to a simmer in a saucepan over medium heat. As soon as the milk begins to simmer, remove from heat. Immediately add the chocolate, vanilla, and salt to the pan. Whisk gently until the chocolate is completely melted and looks smooth and shiny, 1-2 minutes. Gently pour into the cooled crust and chill in the refrigerator until firm, at least one hour.

TOPPING: Place aquafaba in the bowl of a stand mixer; add cream of tartar and swirl until dissolved. Using the whisk attachment, whisk on medium-to-high speed until stiff peaks form. This can take anywhere from two to ten minutes. Once the aquafaba peaks are satisfactory, turn the mixer off while you melt the marshmallows.

Coat the bottom of a large microwave-safe bowl with coconut oil. Add the marshmallows and microwave on high in 30 second intervals. Stir after each interval, continuing to microwave and stir until marshmallows are completely melted.

Add the melted marshmallows to the whipped aquafaba, and whisk on medium until stiff and glossy. Spoon desired amount of meringue over chocolate filling; swirl decoratively with a spatula or the back of a spoon. Return to the refrigerator to chill for at least 30 minutes, or up to 24 hours. Leftover meringue will keep in the refrigerator for up to one week.

Using a kitchen torch (or, with a close eye, the oven broiler), toast meringue until golden brown in spots. If you use the broiler and the chocolate filling softens from the heat, chill the tart for a few minutes and it will firm back up.