If you have ever stood around a campfire thinking someone needs to make this into a real dessert, this s’mores tart is exactly that. Every single element of a classic s’more elevated into a stunning tart that looks like it belongs in a bakery window and tastes even better than it looks. Buttery graham cracker crust, silky dark and milk chocolate ganache, and a thick layer of toasted marshmallow fluff torched right on top until it is perfectly golden and caramelized. This is the dessert you bring to a dinner party and never tell anyone how simple it actually was to make.
The chocolate ganache is where this tart really sets itself apart from every other s’mores dessert out there. A combination of two thirds dark chocolate and one third milk chocolate gives you a ganache that is rich and deeply chocolatey without being bitter, with just enough sweetness from the milk chocolate to make every bite completely balanced. It sets up into this perfectly smooth, sliceable layer that holds its shape beautifully and has the most incredible glossy finish before the marshmallow goes on top. The ratio matters here and it is worth measuring it out exactly to get that perfect chocolate depth.
The marshmallow topping is the most fun part and also the most impressive looking. Whether you use store bought marshmallow fluff or make your own, spread it generously over the completely set ganache in big swooping peaks and then take your kitchen torch to it. Work in slow circular motions and get right up close so you get that deep golden color with the slightly charred edges that taste exactly like a real campfire marshmallow. The torch moment is genuinely one of the most satisfying things in all of baking and the result looks absolutely stunning every single time. Click HERE for the torch I use!
This s’mores tart works for any occasion that needs a showstopper dessert. A summer dinner party, a birthday celebration, a holiday gathering, or honestly just a weekend when you want to make something that feels really special. It comes together in about an hour including chill time and slices beautifully into clean pieces that look gorgeous on a plate. The campfire in tart form. Make it once and it becomes the dessert everyone requests.
Why You’ll Love This Recipe:
- Every single element of a classic s’more is represented in a stunning sliceable tart that looks completely impressive on any dessert table and tastes even better than it looks
- The two thirds dark one third milk chocolate ganache ratio creates a perfectly balanced filling that is rich and deeply chocolatey without being bitter and it sets up into a silky, sliceable layer every single time
- The kitchen torch moment is one of the most satisfying things you will ever do in a kitchen and the toasted marshmallow fluff on top looks completely stunning and smells like an actual campfire
- This tart makes ahead beautifully and actually slices cleaner and more beautifully after an overnight chill in the refrigerator making it one of the most stress free impressive desserts for entertaining
Key Ingredients:
- Graham cracker crumbs: The base of the crust that gives you that authentic s’more flavor from the very bottom layer up. Blitzed fine in a food processor and mixed with butter so the crust presses firmly into the tart shell and holds its shape cleanly when sliced
- Dark chocolate: Two thirds of the ganache and the ingredient that gives it that rich, deep, slightly bitter chocolate flavor that is essential to a real s’more experience. Use a good quality dark chocolate bar rather than chocolate chips for the smoothest, most luxurious ganache
- Milk chocolate: The remaining one third of the ganache that adds sweetness and creaminess to balance the dark chocolate. This ratio is specifically calibrated so the ganache tastes complex and balanced rather than too bitter or too sweet
- Heavy cream: Heated and poured over the chopped chocolate to create the ganache. The ratio of cream to chocolate determines whether the ganache sets firm enough to slice cleanly and this recipe gets that ratio exactly right
- Marshmallow fluff: The topping that transforms this from a chocolate tart into a s’mores tart. Spread generously in big swooping peaks and torched to golden caramelized perfection for that authentic campfire marshmallow flavor and aroma
Tips for Success:
- Press the graham cracker crust firmly and evenly into the tart shell using the flat bottom of a measuring cup. A packed, even crust is what holds together cleanly when you slice the tart and keeps the ganache from sinking into any gaps
- Chop the chocolate finely before pouring the hot cream over it so it melts quickly and completely without any stubborn chunks. Large chunks take longer to melt and can result in a lumpy ganache if the cream cools before everything is fully incorporated
- Let the ganache set completely in the refrigerator for at least two hours before adding the marshmallow fluff so the surface is firm enough to hold the topping without it sinking in
- Work the kitchen torch in slow circular motions and get close to the surface of the marshmallow fluff so you get even golden coverage with those beautiful slightly charred edges that taste exactly like a real campfire marshmallow
Storage:
Store the s’mores tart covered loosely in the refrigerator for up to three days. The graham cracker crust will soften slightly over time which actually makes it even more pleasant to eat. The toasted marshmallow fluff topping is best added and torched right before serving rather than ahead of time as it can deflate and lose its beautiful texture as it sits. If you want to make it ahead, prepare the crust and ganache layer up to two days in advance, refrigerate, and add the marshmallow fluff and torch right before your guests arrive.
FAQ:
Do I need a kitchen torch for this recipe?
The kitchen torch is what gives the marshmallow fluff that authentic toasted campfire look and flavor and it is strongly recommended. If you do not have one you can carefully run the assembled tart under the broiler for one to two minutes watching it extremely closely since marshmallow fluff goes from perfectly golden to burnt in a matter of seconds. A kitchen torch gives you much more control and is worth investing in if you plan to make this recipe more than once.
Can I use homemade marshmallow fluff instead of store bought?
Yes and homemade marshmallow fluff is absolutely stunning on this tart. It pipes beautifully into peaks that hold their shape and torch even more beautifully than store bought. If you have the time to make it from scratch it is worth it for a truly special occasion dessert. Store bought Marshmallow Fluff works perfectly for a faster and completely delicious result.
Can I make this tart without the tart pan?
Yes. A nine inch pie dish works as a substitute and gives you the same beautiful result in a slightly different shape. The crust presses into the pie dish the same way it does in the tart pan and the ganache fills and sets exactly the same. The main difference is that the slices will be more wedge shaped like a traditional pie rather than the straighter sides you get from a tart pan.
S’mores Tart
Equipment
- 1 9" tart shell pan
- 1 food processor optional
- 1 Sauce Pan
- 1 medium bowl
- 1 whisk
- 1 stand mixer
- 1 kitchen torch
Ingredients
For the Graham Cracker Crust:
- 1.5 cups graham cracker crumbs about 1.5 packages
- 6 Tbs melted butter
- pinch of salt
For the Chocolate Ganache Filling:
- 200 g dark chocolate I prefer the Ghirardelli Bars
- 100 g milk chocolate
- 300 g heavy cream
- 2 Tbs butter
For the Marshmallow Fluff (you can also use store bought):
- 1/3 cup water
- 3/4 cup granulated sugar
- 3/4 cup light corn syrup
- 3 egg whites room temp
- 1/2 tsp cream of tartar
- โ1 tsp vanilla
- 1/4 tsp fine sea salt
Instructions
For the Graham Cracker Crust:
- โCrush Graham Crackers in a food processor or big ziplock bag with a rolling pin until you have even, fine crumbs.
- Add melted butter and pinch of salt and stir until consistency resembles wet sand.
- Press into the bottom of a 9″ tart shell pan and all the way up the sides.
- Bake at 350F for 8 min and cool completely.
For the Chocolate Ganache Filling:
- Chop chocolate bars into a rough chop and place in a medium mixing bowl.
- In a sauce pan over medium heat, heat cream just until the edges begin to bubble and remove from heat. Do not boil.
- Pour cream over chocolate and let it sit for 2 minutes.
- Using a whisk, combine chocolate and cream until smooth.
- Add butter and stir until butter is fully melted and incorporated.
- Pour ganache into cooled crust and refrigerate until set (usually a few hours)
For the Marshmallow Fluff:
- In a sauce pan, combine water, sugar and corn syrup and stir until combined.ย Do not stir beyond this point.
- Using a candy thermometer, heat the mixture until it reaches about 225F. Now start your egg whites.
- Combine egg whites and cream of tartar in the bowl of a stand mixer and whip on medium speed for about 4 minutes until you have soft peaks.
- After 4 minutes your syrup temperature should be about 240F.
- Turn your mixer to slow and SLOWLY pour hot syrup in a steady thin stream into the egg whites while mixing.
- Increase speed to medium high and continue whipping for 6 more minutes
- โAdd vanilla and salt and whip again until fluff is cooled completely.
- Store any extra marshmallow fluff in an air tight container for 2 weeks at room temp.
Top and Finish:
- Top tart with heaping blobs of marshmallow fluffs and use the back of the spoon to create big swirls. The more definition and divets you add, the more texture you’ll have when you toast!
- Using a kitchen torch, toast the top generously, charring some parts and leaving some white and golden brown.
- Slice with a hot clean kitchen knife and enjoy!!
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