Dazzle Dinner Guests With a Salted Chocolate S’Mores Tart

Make the crust

Pulse speculoos cookies in food processor until they form a coarse meal, then transfer to a large bowl. Pour in melted butter and stir to evenly combine. Press crust into bottom and halfway up the sides of springform pan. Bake crust for 10 minutes, then let cool before starting ganache.

Make the ganache

In a large bowl set over hot water, melt chocolates with butter. Stir in cream and salt. Pour into crust, let cool, then chill, covered with plastic wrap, in fridge for 30 minutes to 1 hour to set.

Make the marshmallow topping

While the filling sets, sprinkle gelatin over 3 tablespoons water in a microwave-safe bowl. Set aside. Bring 1 1/2 cups sugar, corn syrup, and 3 tablespoons water to a boil over low heat.

Place egg whites, lemon juice, and salt in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high until soft peaks form. Turn mixer to high and gradually add in remaining 1/2 cup sugar. Bring speed back down to medium and very carefully, pour hot sugar syrup into egg whites (use caution when blending hot liquids). Turn mixer back up to high and beat for 5 minutes. Microwave bloomed gelatin for 15 seconds and then pour into running mixer with vanilla powder. Mix until just incorporated.

Assemble tart

Scoop out 3 cups of marshmallow mixture onto tart and spread evenly. Using a pastry torch, lightly toast the marshmallow filling to create golden peaks.