S’mores Tart
This nostalgic dessert combines all of the flavors of the classic campfire treat into an elegant tart. A buttery graham cracker crust filled with a luscious chocolate filling and topped with a torched marshmallow meringue.
The layers
01. Graham Cracker Crust
The base of this dessert is a buttery graham cracker crust that provides a delightful crunch and just the right amount of sweetness. It comes together easily by combining crushed graham crackers, granulated sugar, and melted butter.
02. Chocolate Filling
Next comes the our favorite part of the tart – a decadent layer of smooth, creamy chocolate ganache. This velvety filling melts in your mouth, perfectly complimenting the crunchy crust below and the fluffy marshmallow above. We used semisweet chocolate, so the filling is not overwhelmingly sweet. You can also use milk chocolate or dark chocolate.
03. Marshmallow Meringue
It wouldn’t be a s’mores tart without that fluffy cloud of toasted marshmallow topping, would it!? We used an affordable kitchen torch for toasting the meringue.
Tips for Making Marshmallow Meringue
Room temperature eggs: Bring your egg whites to room temperature before whipping. They will whip up faster and to a greater volume.
Clean Equipment: Before you start, make sure your bowl is completely clean and free of any grease to achieve maximum volume when whipping the egg whites.
Stiff Peaks: Stop beating when stiff peaks form. Overbeating can cause the meringue to become grainy or deflate.
Watch how we made it:
Shop the Post:
S’mores Tart
Ingredients
Graham Cracker Crust
- 1 1/2 cups crushed graham crackers
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
Chocolate Filling
- 1 1/2 cups semisweet chocolate chopped
- 1 cup heavy cream
- 2 tbsp unsalted butter softened & cubed
Marshmallow Meringue
- 3 egg whites
- 3/4 cup granulated sugar
- 1 1/2 tsp vanilla extract
Instructions
For the Graham Cracker Crust
- Preheat the oven to 350℉. In a small bowl, combine the graham crackers, sugar, and butter until the mixture resembles wet sand.
- Press the mixture into the bottom and up the sides of a 9 in. tart pan. Bake for 10 minutes. Then, remove from the oven and let cool completely.
For the Chocolate Filling
- In a small saucepan on medium low heat, bring the heavy cream to a simmer. The mixture should be hot but not boiling.
- Pour the heavy cream into a bowl with the chocolate. Cover and let sit for 2 minutes, allowing the chocolate to melt. Then, uncover and whisk until smooth. Fold in the butter.
- Pour the filling into the cooled graham cracker crust and refrigerate for at least 2 hours to set.
For the Marshmallow Meringue
- Place the egg whites and sugar in a heatproof bowl. Set the bowl over a saucepan filled with simmering water. Whisk until the mixture is foamy and the sugar has dissolved, about 3-4 minutes.
- Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Add the vanilla and beat at medium speed until the meringue is glossy and holds stiff peaks, about 5 minutes.
