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rectangle chocolate tart cut into triangles with toasted marshmallow on top

S’mores Tart

Tara Kringlen
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.
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Prep Time 20 mins
Chilling Time 2 hrs
Total Time 2 hrs 20 mins
Course Dessert
Cuisine American
Servings 8 slices
Calories 406 kcal


Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs about 10 sheets
  • 2 tablespoon brown sugar packed
  • ½ teaspoon kosher salt
  • 5 tablespoon unsalted butter

Chocolate Ganache

  • 8 oz semi-sweet chocolate
  • ½ cup heavy whipping cream

Marshmallow Fluff

  • 2 egg whites
  • ½ cup granulated sugar
  • teaspoon cream of tartar
  • teaspoon salt
  • 1 teaspoon 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.

Chocolate Ganache

  • 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.

Marshmallow Fluff

  • 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 ¼ 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.


Calories: 406kcal
Keyword chocolate, chocolate ganache, coconut graham cracker crust, homemade marshmallow fluff, mini tarts, s'mores
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