A rich and buttery graham cracker crust forms the base of this decadent s’mores tart. Silky chocolate ganache stands in for the chocolate bar and homemade gooey marshmallow fluff gets piped on top in whatever pattern your heart desires. If you have a kitchen blow torch, you can put the final touch on this delicious s’mores tart with a little toasted marshmallow action.
It’s been a hot minute since I’ve posted because LIFE. Life with a newborn and toddler to be specific. The haze of days is passing by so quickly that I feel as if I’ve laid my head on the pillow and woken up to a 9 week old and a feisty two year old. I’m just now understanding the phrase “the days are long but the years are short”.
Well if you’re in the thick of life and have precious little time for anything these days, consider making this quick and easy s’mores tart. I promise you’ll feel better after just one bite of this riff on a classic s’more.
The tart contains ingredients that you may already have in your pantry and comes together in just a few minutes. Just allow for a quick chill in the fridge and you’re well on your way to gooey, chocolatey goodness.
Graham Cracker Crust
The graham cracker crust is straightforward and simple. Just combine crushed graham cracker crumbs with some brown sugar and melted butter and a pinch of salt.
The key to getting the crust to stick together is tamping it down firmly using the bottom of a cup before baking it. Do this to the sides as well and you should be able to get the whole tart out of the tart pan without the crust crumbling. The removable bottom to the tart pan is key as well!
Allow the crust to cool completely before adding the chocolate.
Chocolate ganache sounds real fancy but it’s so easy! It’s only two ingredients: chocolate and heavy cream. Hot heavy cream melts the chocolate into a silky smooth chocolate ganache that will be the filling of our s’mores tart.
Tips for the best ganache
- Good quality chocolate: You’ll want to use a good quality chocolate bar (Baker’s, Ghirardelli, etc) or high-quality chocolate chips to get the smoothest consistency. I used semi-sweet chocolate for the ganache, but you can use bittersweet or even milk chocolate (it will be very sweet!) if you prefer.
- Chop the chocolate finely: To melt the chocolate, you’ll pour hot cream over chopped chocolate. If it’s not chopped finely enough, it won’t completely melt.
- Don’t substitute the heavy cream. You need heavy cream for the right consistency of the ganache.
Homemade marshmallows are delicious and if you haven’t tried homemade marshmallow fluff, you are really missing out! This one is made without corn syrup for a slightly more wholesome fluff.
It’s pretty simple to make the marshmallow fluff but it really helps to have an instant-read thermometer. It’s an invaluable kitchen tool!
To make the homemade marshmallow fluff, place egg whites, sugar, cream of tartar and salt into a bowl set over a pan of boiling water. You’ll whisk these together until the sugar dissolves and the mixture reaches 160 degrees on the thermometer.
Remove the bowl from the heat and beat the egg whites until shiny, stiff peaks form. You’ll add the vanilla extract and that’s it!
If you are pressed for time or don’t have an instant-read thermometer, feel free to go the store-bought route and use jarred marshmallow fluff. It will melt quicker than the homemade version.
Decorating the tart
You can simply spoon on the marshmallow fluff over top the tart for a simple decoration.
If you’d like to get a little bit fancy, fill a piping bag fit with a piping tip or a zip top bag with the marshmallow fluff and pipe the fluff in a decorative design. If using a zip top bag, spoon the fluff into the bag first and then snip the corner of the bag to pipe it on.
To really take the s’mores tart to the next level, use a kitchen blow torch like this one to torch the top of the marshmallow fluff.
Alternate pan sizes
If you don’t have a 14 inch rectangular tart pan, you can use 4 individual mini tart pans instead.
Another option is to use a 9 inch round tart pan but you’ll need to scale the recipe up slightly to fill the pan. For the crust, increase the graham crackers to 16 graham cracker sheets (the full rectangles), the butter to 8 tablespoons and the brown sugar to 1/4 cup. For the chocolate ganache filling, increase to 12 oz semisweet chocolate and 1 cup of heavy cream. Double the marshmallow fluff topping to pile into a mound on the round tart.
Storing the tart
Keep the tart in the refrigerator until serving. To store leftovers, cover the tart with foil or plastic wrap and it will keep for 3-4 days.
For more rich chocolate desserts, check out:
- Chocolate Icebox Cake
- Nutella S’mores Tart
- Chocolate Budino with Salted Caramel
- Chocolate Brownie Mousse Cake
Tag me on Instagram @themarblekitchenblog if you make this and leave a review and comment below! Thanks and enjoy!
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs about 10 sheets
- 2 tbsp brown sugar packed
- ½ tsp kosher salt
- 5 tbsp unsalted butter
- 8 oz semi-sweet chocolate
- ½ cup heavy whipping cream
- 2 egg whites
- 1/2 cup granulated sugar
- 1/8 tsp cream of tartar
- 1/8 tsp salt
- 1 tsp vanilla extract
Graham Cracker Crust
- Preheat oven to 350 degrees.
- Pulse graham crackers in a food processor until fine crumbs form (or crush using a plastic zip top bag and rolling pin/can).
- Add brown sugar, salt and melted butter to the bowl and pulse until combined.
- Press into a 14-inch rectangle tart pan (see notes for other pan sizes). Use the bottom of a cup to press the crumbs tightly into the bottom and sides of the pan.
- Bake for 10 minutes. Allow to fully cool before adding filling.
- Finely chop chocolate and place into a heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until bubbles form at the edges of the pan.
- Pour the hot cream over the chocolate and let sit for 2 minutes.
- Stir the cream and chocolate until smooth.
- Pour the chocolate ganache into the cooled graham cracker crust and smooth the top using an offset spatula.
- Combine egg whites, sugar and cream of tartar in a heat proof bowl set over a pot of gently simmering water (I used the stand mixer bowl to reduce amount of bowls needed).
- Heat the mixture, while stirring constantly, until an instant thermometer reads 160 degrees, about 5 minutes.
- Remove the bowl from the heat and using the whisk attachment of your stand mixer, mix on high speed until stiff, shiny peaks form, about 5 min. Mix in the vanilla.
- Decorate the top of the tart with the marshmallow fluff. If desired, use a kitchen torch to toast the top of the marshmallow fluff.
- Refrigerate the tart for 2 hours prior to serving.
- Can use 4 mini tart pans instead of the rectangular pan.
- For a 9 inch round tart for the crust, increase the graham crackers to 15 graham cracker sheets (the full rectangles), the butter to 8 tablespoons and the brown sugar to 1/4 cup. For the chocolate ganache filling, increase to 12 oz semisweet chocolate and 1 cup of heavy cream. Double the marshmallow fluff topping to pile into a mound on the round tart.