{"id":31615,"date":"2025-08-23T08:50:10","date_gmt":"2025-08-23T01:50:10","guid":{"rendered":"https:\/\/9amchef.com\/?p=31615"},"modified":"2025-08-23T08:50:10","modified_gmt":"2025-08-23T01:50:10","slug":"smores-tart","status":"publish","type":"post","link":"https:\/\/9amchef.com\/smores-tart\/","title":{"rendered":"S&#8217;mores Tart"},"content":{"rendered":"\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-100\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/9amchef.com\/smores-tart\/2\/\"><strong>JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1920\" src=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/01\/Smores-Tart.jpg\" alt=\"\" class=\"wp-image-31616\" srcset=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/01\/Smores-Tart.jpg 1080w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/01\/Smores-Tart-768x1365.jpg 768w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/01\/Smores-Tart-864x1536.jpg 864w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/figure>\n<\/div>\n\n\n<p><\/p>\n\n\n\n<p>Check out this easy-to-make s&#8217;mores tart that brings the classic campfire treat to your summer BBQ without the mess. It&#8217;s a vegan delight, featuring a buttery graham cracker crust, a two-ingredient chocolate ganache filling, and a perfectly toasted vegan meringue topping. Plus, it&#8217;s a no-bake wonder, making it ideal for preparing in advance and pleasing a crowd!<\/p>\n\n\n\n<p><\/p>\n\n\n\n<!--WPRM Recipe 31617-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">S&#8217;mores Tart<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<h4>#### Crust:<\/h4><ul><li>2 cups graham cracker crumbs (8 oz graham crackers)<\/li><li>4 tbsp melted vegan butter<\/li><li>2 tbsp agave or maple syrup<\/li><\/ul><h4>#### Filling:<\/h4><ul><li>12 oz dark chocolate (72%)<\/li><li>1 can (13.5 fl oz full-fat coconut milk)<\/li><\/ul><h4>#### Meringue:<\/h4><ul><li>\u00be cup aquafaba (liquid from a can of low-sodium chickpeas)<\/li><li>\u00bd tsp cream of tartar<\/li><li>1 cup caster sugar or very fine cane sugar<\/li><li>1 tsp vanilla extract<\/li><li>\u00bc tsp xanthan gum (optional)<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<ol><li>In a food processor, combine graham cracker crumbs, melted vegan butter, and agave\/maple syrup. Pulse until the mixture comes together.<\/li><li>Press the crust into a 9&#8243; tart pan with a removable bottom. Place it in the freezer while preparing the ganache.<\/li><li>Heat coconut milk in a saucepan until very hot (not boiling). Pour over chopped chocolate in a heat-safe bowl and let it sit for 2 minutes to melt.<\/li><li>Whisk well until smooth. If needed, microwave for 10-20 seconds. Pour the chocolate ganache into the crust and return to the freezer to set for about an hour.<\/li><li>For the meringue, beat aquafaba in a stand mixer for 4-5 minutes until soft peaks form. Add cream of tartar and continue mixing until it thickens.<\/li><li>Slowly add sugar while mixing. Once fully incorporated, add xanthan gum (if using) and vanilla extract. Mix until stiff peaks form.<\/li><li>Use a piping bag or spatula to spread the meringue on the tart. Lightly toast with a culinary blowtorch. Serve immediately or refrigerate\/freeze until ready to serve.<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t<ul>\n<li>Use fine sugar (caster or superfine cane sugar) for smooth meringue.<\/li>\n<li>Grab two cans of chickpeas to ensure you get enough aquafaba.<\/li>\n<li>Xanthan gum stabilizes the meringue but can be omitted.<\/li>\n<li>Make ahead up to a day or two. Vegan meringue holds up well.<\/li>\n<li>Patience is key while whipping the meringue. Add sugar slowly for the perfect texture.<\/li>\n<\/ul>\n\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Dessert<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n\n\n\n<!--nextpage-->\n\n\n\n<!--WPRM Recipe 31617-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">S&#8217;mores Tart<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<h4>#### Crust:<\/h4><ul><li>2 cups graham cracker crumbs (8 oz graham crackers)<\/li><li>4 tbsp melted vegan butter<\/li><li>2 tbsp agave or maple syrup<\/li><\/ul><h4>#### Filling:<\/h4><ul><li>12 oz dark chocolate (72%)<\/li><li>1 can (13.5 fl oz full-fat coconut milk)<\/li><\/ul><h4>#### Meringue:<\/h4><ul><li>\u00be cup aquafaba (liquid from a can of low-sodium chickpeas)<\/li><li>\u00bd tsp cream of tartar<\/li><li>1 cup caster sugar or very fine cane sugar<\/li><li>1 tsp vanilla extract<\/li><li>\u00bc tsp xanthan gum (optional)<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<ol><li>In a food processor, combine graham cracker crumbs, melted vegan butter, and agave\/maple syrup. Pulse until the mixture comes together.<\/li><li>Press the crust into a 9&#8243; tart pan with a removable bottom. Place it in the freezer while preparing the ganache.<\/li><li>Heat coconut milk in a saucepan until very hot (not boiling). Pour over chopped chocolate in a heat-safe bowl and let it sit for 2 minutes to melt.<\/li><li>Whisk well until smooth. If needed, microwave for 10-20 seconds. Pour the chocolate ganache into the crust and return to the freezer to set for about an hour.<\/li><li>For the meringue, beat aquafaba in a stand mixer for 4-5 minutes until soft peaks form. Add cream of tartar and continue mixing until it thickens.<\/li><li>Slowly add sugar while mixing. Once fully incorporated, add xanthan gum (if using) and vanilla extract. Mix until stiff peaks form.<\/li><li>Use a piping bag or spatula to spread the meringue on the tart. Lightly toast with a culinary blowtorch. Serve immediately or refrigerate\/freeze until ready to serve.<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t<ul>\n<li>Use fine sugar (caster or superfine cane sugar) for smooth meringue.<\/li>\n<li>Grab two cans of chickpeas to ensure you get enough aquafaba.<\/li>\n<li>Xanthan gum stabilizes the meringue but can be omitted.<\/li>\n<li>Make ahead up to a day or two. Vegan meringue holds up well.<\/li>\n<li>Patience is key while whipping the meringue. Add sugar slowly for the perfect texture.<\/li>\n<\/ul>\n\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Dessert<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n","protected":false},"excerpt":{"rendered":"<p>Check out this easy-to-make s&#8217;mores tart that brings the classic campfire treat to your summer BBQ without the mess. It&#8217;s a vegan delight, featuring a buttery graham cracker crust, a two-ingredient chocolate ganache filling, and a perfectly toasted vegan meringue topping. Plus, it&#8217;s a no-bake wonder, making it ideal for preparing in advance and pleasing &#8230; <a title=\"S&#8217;mores Tart\" class=\"read-more\" href=\"https:\/\/9amchef.com\/smores-tart\/\" aria-label=\"Read more about S&#8217;mores Tart\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-31615","post","type-post","status-publish","format-standard","hentry","category-dessert","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31615","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=31615"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31615\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=31615"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=31615"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=31615"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}