Instructions

MAKE THE GRAHAM CRACKER TART SHELL (can be made 1 day ahead):
Preheat oven to 350°F. Combine graham cracker crumbs, sugar, and salt in bowl.
Mix melted butter, egg yolk, and vanilla, then fold into crumb mixture until evenly moistened.
Press firmly into 9-inch tart pan with removable bottom, creating even thickness on bottom and up sides.
Bake 12-15 minutes until golden brown and set. Cool completely before filling. Store covered at room temperature if making ahead.

PREPARE THE SEDUCTIVE GANACHE (make 3-4 hours ahead):
5. Place chopped chocolate in large heatproof bowl.
6. Heat cream in heavy-bottomed saucepan until just simmering (small bubbles around edges), then immediately pour over chocolate.
7. Let sit undisturbed for 2 minutes, then whisk from center outward in small circles, gradually expanding until smooth and glossy.
8. Whisk in room temperature butter one piece at a time, then honey, salt, and vanilla until completely smooth.
9. Pour into cooled tart shell, gently tap to release air bubbles, and refrigerate 3-4 hours until set but still slightly soft.

MAKE THE CRÈME FRAÎCHE ICE CREAM (start 1 day ahead):
10. Heat cream and milk in heavy-bottomed saucepan until steaming (do not boil).
11. In separate bowl, whisk egg yolks with sugar until pale yellow and thick ribbon forms.
12. Temper yolks by adding hot cream mixture in thin stream while whisking constantly, adding about 1/4 cup at a time for first few additions, then return entire mixture to pan.
13. Cook over medium-low heat, stirring constantly with wooden spoon, until mixture reaches 170-175°F and coats back of spoon (finger drawn across should leave clear line).
14. Immediately strain through fine-mesh sieve, then whisk in crème fraîche, vanilla, and salt until smooth.
15. Cover with plastic wrap pressed directly onto surface and refrigerate at least 4 hours or overnight. Churn in ice cream maker according to manufacturer's instructions. Freeze until firm.

PREPARE THE RASPBERRY COULIS (can be made 2 days ahead):
16. Combine raspberries, sugar, lemon juice, and 1 tablespoon water in heavy-bottomed saucepan.
17. Cook over medium heat, stirring occasionally, until berries break down and release juices, about 8 minutes.
18. In small bowl, whisk cornstarch with remaining 1 tablespoon water to create smooth slurry. Stir slurry into berry mixture and cook 2 minutes more until thickened and glossy.
19. Cool completely and refrigerate. Bring to room temperature before serving.

MAKE THE MAPLE PECAN BRITTLE (can be made 2 days ahead):
20. Toast pecans in dry skillet over medium heat until fragrant, about 3-4 minutes. Line baking sheet with parchment paper.
21. In heavy-bottomed saucepan, combine sugar and maple syrup. Cook over medium-high heat without stirring until mixture reaches 300°F (hard crack stage) and turns deep amber, about 8-10 minutes.
22. Remove from heat and quickly stir in butter, then baking soda (mixture will foam), salt, and toasted pecans.
23. Immediately pour onto prepared parchment and spread as thin as possible with offset spatula. Cool completely, then break into elegant shards. Store in airtight container at room temperature.

FINAL ASSEMBLY AND PLATING (complete just before serving):
MAKE THE TOASTED MARSHMALLOW MERINGUE (prepare immediately before assembly):
24. In spotlessly clean bowl with clean beaters, whip egg whites with cream of tartar until soft peaks form.
25. Gradually add sugar in steady stream while whipping, continue until stiff, glossy peaks form (about 5-7 minutes total).
26. Quickly fold in vanilla and marshmallow extract.

ASSEMBLY SEQUENCE:
27. Remove tart from refrigerator 15 minutes before serving to slightly soften ganache.
28. Remove tart from pan and place on serving platter.
29. Using large spoon or piping bag fitted with star tip, pipe or dollop marshmallow meringue decoratively across ganache surface, creating peaks and valleys. Using kitchen torch, carefully toast meringue peaks until golden brown for authentic s'mores appearance and flavor.
30. Drizzle raspberry coulis artfully around individual plates and lightly on tart surface for color contrast.
31. Arrange 2-3 maple pecan brittle shards per slice as elegant garnish, inserting at angles.
32. Serve immediately with quenelle or scoop of crème fraîche ice cream alongside each slice.
33. Cut with warm, clean knife (dip in warm water and wipe between cuts) for clean slices through ganache. Consume within 2 hours of adding meringue for optimal texture.