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

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

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Prep Time: 30 minutes
Resting Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 12 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.