Toasted S'mores Tart
Crunchy graham cracker crust filled with smooth, rich chocolate marshmallow ganache and topped with toasted marshmallow fluff. Take your favorite fireside treat to the next level with this simple yet decadent tart!
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It’s finally summer break and I am SO ready for all things sun and summer and basically whatever Olaf would like. Which of course includes s’mores. Anything s’mores related is hands down my favorite summer dessert. There’s the nostalgia of fireside toasted marshmallows. Plus, I’m a sucker for anything chocolate and marshmallow. Pour it all into my favorite graham cracker crust, and I am probably going to eat the whole thing and not share with anyone.
Which is what I did with this tart.
People always ask what I do with all the desserts I make. I do try to share and give away what I can, or space things out so my family can just enjoy what I make for dessert throughout the week.
But this tart was eaten 90% by me and I am not at all ashamed.
It’s just that good.
Why this recipe works
The graham cracker crust gives that satisfying crunch you just need from a s’mores. Plus, it comes together in just a few minutes and can set in the freezer while you make the filling.
The marshmallow ganache filling is so simple and so silky smooth and SO delicious. Ganache fillings need something to keep them pliable, usually butter. So I switched that out for a bit of marshmallow fluff, and it was a game changer.
Finally, the marshmallow fluff topping is equally simple to make. It seems fancy, but it only takes about 10 minutes and makes double what you’ll need for this tart, so you can save the rest for my most popular recipe—chocolate marshmallow buttercream! Or just about any marshmallow dessert. Toasting the fluff is simple and adds that needed flavor to make this tart taste just like camping as a child.
Key ingredients
Graham crackers. You can use any type you like, but I usually go for classic honey grahams.
Sugar. Be sure to grind this with the grahams so the texture is ideal.
Butter. You can use salted or unsalted.
Chocolate chips. Semisweet is ideal, but your favorite type is fine. You can also use chopped baking chocolate.
Heavy cream. You can sub a 14 ounce can of coconut cream, but in that event, omit the marshmallow fluff from the ganache.
Marshmallow fluff. This is actually a very simple recipe, using just a few ingredients and taking about 10-15 minutes total, but you can also use store bought fluff.
How to make toasted s’mores tart
1. Process the graham crackers and sugar.
2. Stir in butter. You can also add this to the food processor and pulse it until blended.
3. Press into tart pan and freeze. Use your hands or a flat bottomed cup to press it firmly into the pan.
4. Make the marshmallow fluff. You can also make this while the filling sets, but you’ll need to sub butter for the fluff in the filling.
5. Melt chocolate, heavy cream, and 2 tablespoons fluff. I prefer a double boiler (well, a heatproof bowl set over a saucepan with 2” simmering water over low heat). You can also melt this in the microwave at half power in 15 second intervals.
6. Freeze. Freeze for about 30 minutes or refrigerate for about 60 minutes, until firmly set.
7. Top with marshmallow fluff and toast it. You can toast it using a kitchen torch or using your oven’s broiler.
Enjoy!
Tips and FAQ’s for this recipe
Can I make this tart in advance?
You can make this up to a week in advance. Make the crust and fill it with the ganache. After it’s set, cover well and freeze. Once ready to serve, top with marshmallow fluff, toast, then transfer to the fridge for a couple hours so it’s sliceable.
Can I make this vegan?
Yes! You’ll need vegan graham crackers and vegan butter for the crust, which should be a one-to-one substitution. For the filling, use 18 ounces of vegan chocolate, such as Guittard, and a 14 ounce can of coconut cream (not milk—use full fat) and melt as directed (you’ll omit the marshmallow from the filling, but adding 1 tablespoon vanilla can help soften the coconut flavor). For the topping, you’ll need a vegan marshmallow fluff recipe, which I’ve never made but would imagine is actually easier than classic because you don’t have to worry about tempering the egg whites.
Can I make this gluten free?
Yes! The only gluten in this recipe is the graham crackers, so just use gluten free grahams and you’re good to go! It will be a one-to-one substitution.
Can I make this dairy free?
Yes! Use vegan butter in the crust (one-to-one substitution). For the filling, use 18 ounces dairy free chocolate and one 14 ounce can of coconut cream (not milk). You’ll omit the marshmallow from the filling, but adding 1 tablespoon vanilla can help soften the coconut flavor. Or, alternatively, you could melt the coconut cream (watery part and solids) and portion out just 12 ounces, which will allow you to also include the marshmallow without it altering the consistency.
Is homemade fluff better than store bought?
Confession: I used store bought on the tart in these photos because I was short on time, which is why it got a little soft and spread quite a bit. This can be easily remedied by chilling for a few hours, but I still personally prefer homemade fluff. It’s sturdier, so it won’t spread and you can also pipe it or create a fun meringue-y design. It’s also a little less sweet, which is more of a personal preference thing. Using store bought meant I could only eat a small sliver of tart at a time, which is probably a good thing…
My tools
Here are my must-have tools I use for making this tart. Affiliate links provided.
Heavy medium pot (ideal for making a double boiler)
You might also like:
Chocolate Caramel “Scotchmallow” Cake
Black & White Oreo Cupcakes (with marshmallow frosting!)
Toasted S’mores Tart
- prep time: 30-35 minutes
- chill time: 1 hour, 30 minutes
- total time: 2 hours, 5 minutes
servings: 8-12
Ingredients:
for the graham cracker crust
- 12 full graham crackers
- 4 tablespoons (50g) granulated sugar
- 6 tablespoons (84g) unsalted butter
for the marshmallow ganache filling
- 18 ounces (510g or 3 cups) semi-sweet baking chocolate, chopped (or chips)
- 1 cup (240g) heavy whipping cream
- 2 tablespoons (28g) marshmallow fluff
- *can sub 2 tablespoons (28g) butter and 1 tablespoon (13g) vanilla extract
for the marshmallow topping
- one batch marshmallow fluff (or two 7 ounce jars store bought)
Instructions:
make the graham cracker crust
- In a small food processor or blender, grind the graham crackers and sugar until finely ground (about the texture of almond flour).
- In a small saucepan, melt the butter over low heat. Either combine with the graham crumbles and pulse until mixed or combine everything in a bowl and stir until well mixed.
- Gently distribute crust mixture around your tart pan, spreading an even layer across the bottom and a little up the sides. Using a flat-bottomed cup or measuring cup, firmly press the crust in, going in concentric circles to slowly apply pressure across the tart. If you press too firmly at the beginning, it’ll just make a hole in the crust, so go in circles until it starts to stick in place.
- Freeze for 10 minutes, or chill in the refrigerator for 20-30 minutes, until firm.
make the marshmallow fluff
- Make the marshmallow fluff next so you can use a small amount in the ganache filling (unless you plan to use butter).
make the marshmallow ganache filling
- Once the crust is firmly set, make the filling. You need a small-ish, heatproof bowl and a small-ish saucepan that the bowl can sit on top of and be about halfway submerged in. Fill the bowl with the chocolate, heavy cream, and 2 tablespoons marshmallow fluff. Fill the saucepan with one to two inches of water and bring that to a boil. Once it is boiling, turn the burner to medium-low and set the bowl of chocolate over it.
- Stir the chocolate mixture frequently, adjusting the temperature as needed to keep the water at a steady simmer. Once the chocolate is mostly melted, remove the bowl from the saucepan and stir until the chocolate is fully melted. If it doesn't fully melt, you can always return the bowl to the saucepan as needed.
- Pour the chocolate into the hardened crust. Chill for about 1 hour, until the filling is set and matte in appearance. Alternatively, you can freeze the pie to set the filling faster, but it will need to go into the fridge as soon as it’s set to make it slice-able.
- Top chilled tart with desired amount of marshmallow fluff. Avoid piling it too high, as it can soften in the fridge and ooze over the sides.
- Use a kitchen torch to toast the top of the marshmallow fluff. Alternatively, you can place it under your oven’s broiler, but watch carefully to avoid burning.
Enjoy! Keep tart refrigerated until serving. Tart will last 3-5 days in the fridge. Cover leftovers well to preserve taste (ideally using an airtight container–plastic wrap will stick to the marshmallow fluff).
