If you’ve ever wanted all the magic of s’mores without the smoky hair, the bugs, and the questionable stick-to-marshmallow ratio, this is YOUR recipe. I made this for my family and they were absolutely OBSESSED, and honestly? Same. This s’mores tart has a buttery graham cracker crust, the most silky rich chocolate ganache you’ve ever tasted, and a cloud of toasted marshmallow cream on top that makes it look like it came straight out of a fancy bakery.

The best part? It is SO incredibly easy. We’re talking a few simple ingredients, zero complicated techniques, and a result that is genuinely show-stopping. I love this recipe because it doesn’t involve a campfire OR bugs, and if that’s not a win, I don’t know what is.

This is the perfect summer dessert for sharing. Bring it to a cookout, make it for date night, or honestly just make it for yourself on a Tuesday because you deserve it.

P.S. The chocolate ganache is better when you use chopped chocolate instead of chips. Chips have a stabilizer that messes with the smoothness. Worth the extra two minutes of chopping, I PROMISE.

The BEST S’mores Tart (No Campfire Required!)

Ingredients Needed:

Graham Cracker Crumbs The foundation of the whole tart. They crush down into a fine, sandy texture that presses beautifully into a tart pan and holds its shape once baked. The subtle honey and cinnamon flavor in graham crackers is what gives this crust that classic s’mores taste without any extra work.

Granulated Sugar (crust) Just a small amount mixed into the crust to boost sweetness and help it caramelize slightly in the oven. It also helps bind the crumbs together alongside the butter. Don’t skip it — it makes a difference in the final texture.

Melted Butter (crust) The glue that holds your crust together. It coats every crumb and solidifies as the crust bakes, creating a firm, sliceable base. Use unsalted so you’re in full control of the flavor.

Heavy Cream This is what turns solid chocolate into a silky, pourable ganache. The fat content in heavy cream is what gives it that luxurious, melt-in-your-mouth texture. Do not substitute with milk or half and half — it won’t set properly and the ganache will be too thin.

Unsalted Butter (ganache) Stirred into the ganache to add richness and give it that gorgeous glossy finish. It also makes the ganache slightly softer and easier to cut through cleanly. Room temperature butter works best here.

Dark Chocolate (7 oz) The backbone of the ganache layer. Dark chocolate brings a deep, slightly bitter flavor that balances the sweetness of the marshmallow cream perfectly. Always chop it yourself — pre-chopped chips have stabilizers that make the ganache grainy instead of smooth.

Milk Chocolate (4 oz) Blended with the dark chocolate to soften the intensity and add a touch of sweetness. It makes the ganache more approachable and crowd-pleasing without losing that rich chocolate depth. Same rule applies — chop it yourself for the smoothest result.

Egg Whites The base of your marshmallow cream. When heated gently and then whipped on high, egg whites trap air and transform into a thick, billowy foam that holds its shape beautifully. Make sure there is zero yolk in your whites or they won’t whip properly.

Granulated Sugar (marshmallow cream) Dissolved into the egg whites over a double boiler to create a stable, glossy meringue. The sugar is what gives the marshmallow cream its structure and sweetness. You’ll know it’s fully dissolved when you rub a little between your fingers and feel no grittiness at all.

Cream of Tartar A stabilizer that helps your egg whites whip up taller and hold their peaks longer. It prevents the meringue from weeping or collapsing after you torch it. It’s a small amount but do not leave it out — it makes a real difference in the final texture.

The BEST S’mores Tart (No Campfire Required!)

Why You’ll Love This Recipe

No oven after the crust. Once that crust is baked, you’re done with heat (except the kitchen torch!)
Looks SHOW-STOPPING but comes together with simple ingredients. This is the definition of impressive with minimal effort
Perfect for summer. No campfire, no bugs, just pure s’mores magic any time of year

1/2 tsp cream of tartar: helps the egg whites whip up tall and hold their peaks

Substitutions and Modifications

No dark chocolate? Use all milk chocolate. It’ll be sweeter and less intense but still delicious
No tart pan? A 9-inch pie dish works great
No kitchen torch? Pop it under the broiler for 1-2 minutes watching closely
Gluten free? Swap in GF graham crackers for the crust
No stand mixer? A hand mixer works, just plan for 10-12 minutes on high

Equipment Needed

The BEST S’mores Tart (No Campfire Required!)

Pin Rate

Prep Time: 30

Resting Time: 3

Total Time: 3 30

Servings: servings

Ingredients

Graham Cracker Crust

2 cups graham cracker crumbs: the buttery sweet base that holds everything together
¼ cup granulated sugar: adds just enough sweetness to the crust
¼ cup melted unsalted butter: binds the crust and gives it that rich flavor

Chocolate Ganache

1 cup heavy cream: creates the silky pourable base of the ganache
¼ cup unsalted butter: adds richness and gives the ganache a beautiful glossy finish
7 oz chopped dark chocolate: deep bittersweet chocolate flavor
4 oz chopped milk chocolate: balances the dark chocolate with a touch of sweetness

Whipped Marshmallow Cream

4 egg whites: the base of your fluffy marshmallow topping
1 cup granulated sugar: sweetens and stabilizes the meringue

Instructions

Preheat oven to 350°F. Grease your tart pan and set aside.
Make the crust: pulse graham crackers in a food processor until fine crumbs form, or crush in a zip-lock bag. Mix with sugar and melted butter until it resembles wet sand.
Press crust firmly and evenly into the bottom and up the sides of your greased tart pan.
Bake for 10 minutes until lightly golden. Remove and let cool completely. This is the LAST time your oven is involved!
Make the ganache: add heavy cream and butter to a saucepan over medium heat. Bring to a gentle simmer. You want it just barely bubbling. Do NOT let it come to a full boil.
Place chopped dark and milk chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate and let it sit undisturbed for 3 full minutes.
Stir slowly from the center outward until completely smooth and glossy.
Pour ganache over the cooled crust and spread evenly. Refrigerate for at least 2 hours. The longer the better. Overnight is AMAZING.
Make the marshmallow cream: set up a double boiler (heatproof bowl over a pot of simmering water). Add egg whites, sugar, and cream of tartar. Whisk constantly for 4-5 minutes until sugar is fully dissolved and mixture is warm to the touch.
Transfer to a stand mixer and beat on high for 10 minutes until glossy, stiff peaks form.
Spoon or pipe the marshmallow cream over the set tart.
Toast with a kitchen torch until golden and caramelized. DO NOT put this in the oven. The ganache will melt!
Slice, serve, and watch everyone lose their minds.

Storage Instructions

Counter: Best enjoyed the day it’s made. Can sit at room temp for up to 4 hours.
Fridge: Store covered for up to 4 days.
Freezer: Freeze WITHOUT the marshmallow cream for up to 1 month. Add fresh marshmallow cream before serving.

Tips and Tricks

Chop your chocolate. Chips have stabilizers that make the ganache slightly grainy.
Don’t rush the chill time. 2 hours minimum but overnight is ideal.
Whisk constantly on the double boiler. Walking away can cause the eggs to scramble.
Torch in circular motions for even toasting.

Frequently Asked Questions:

Can I make this ahead of time? Yes! Make the crust and ganache up to 2 days ahead. Add marshmallow cream the day of serving.

Do I have to use a kitchen torch? A torch is best but you can use your oven broiler for 60-90 seconds max.

Can I use store-bought marshmallow fluff? You can in a pinch but homemade is SO much better.

My ganache looks grainy. What happened? Let it sit the full 3 minutes before stirring and stir slowly from the center out.

Can I use different chocolate? Absolutely. All dark for intense, all milk for sweeter.

How do I know when marshmallow cream is ready? Stiff, glossy peaks that don’t flop over.

Do you LOVE Smores?! Check Out MORE of my Favs:

Smores Ice Cream Cake – The Ultimate Frozen Summer Dessert

Browned Butter Smores Chocolate Chip Cookies Recipe (With VIDEO)

Next-Level Brown Butter Smores Brownies with Homemade Marshmallow Frosting

Let’s See It!

If you make this s’mores tart I need to see it! Tag me @munchiesbymallory on Instagram and TikTok. There is nothing that makes me happier than seeing you all make these recipes in your own kitchens. Save this one for your next summer gathering or honestly your next ‘I deserve something AMAZING’ moment. You won’t regret it!