Make Chocolate Raspberry Smores Tart:

• Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, unsalted butter, corn syrup, and a pinch of sea salt. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
• Press the crumb mixture into the bottom and up the sides of a 9-inch tart pan. Make sure the crust is packed tightly and evenly. Bake in the preheated oven for 8-10 minutes, or until golden and slightly firm. Remove from the oven and let it cool completely.
• In a heatproof bowl set over a simmering pot of water (or using a microwave), melt the dark and milk chocolate until smooth. Stir in the heavy whipping cream and 1 tablespoon of unsalted butter, mixing until well combined and glossy.
• Spread the raspberry jam evenly over the cooled crust. Pour the melted chocolate mixture over the jam, spreading it evenly to cover the jam completely. Set aside to cool slightly.
• In a clean mixing bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks form. Add the cream of tartar and vanilla, beating until fully incorporated.
• Carefully fold in the finely ground freeze-dried raspberry powder into the meringue until just combined. Be gentle to keep the mixture light and airy.
• Spoon the raspberry meringue over the chocolate filling, spreading it out to cover the surface completely. Create peaks and swirls for a beautiful finish.
• Return the tart to the oven and bake for an additional 10-12 minutes, or until the meringue is lightly browned. Watch closely to prevent burning. Once done, remove from the oven and allow it to cool completely at room temperature.
• Once cooled, garnish with fresh raspberries if desired. Slice, serve, and enjoy your Chocolate Raspberry Smores Tart with friends and family!