A totally indulgent homemade s’mores tart that combines all the classic elements of campfire s’mores: a cinnamon-spiced graham cracker crust and a gooey chocolate ganache filling, topped with big swirls of toasted marshmallow meringue. You won’t be able to resist this delicious and nostalgic treat!
In what was nearly a major travesty, I misplaced my smudged and note-covered recipe for this s’mores tart in the midst of packing and leaving our old house. Thankfully, it resurfaced in a pile of our important documents, because this indulgent chocolate-y, marshmallow-y, concoction is one of my favorite recipes to date.
Friends, it’s the stuff that dreams are made of.
…If you also dream about creamy chocolate ganache, and spiced graham cracker crusts, and big fluffy piles of toasted marshmallow meringue.
Now, this s’mores tart is made up of three main components – a graham cracker crust, chocolate ganache filling, and marshmallow meringue topping – that together are so much more than the sum of their parts.
Each bite brings you back to classic, campfire-toasted s’mores, with gooey pieces of melted chocolate and pillowy marshmallows, and it’s delicious, and nostalgic, and the hubby and I could not get enough. This combination is so. good.
And while none of the prep is all that difficult or technical on its own, collectively it’s a slightly more complicated recipe than most of the desserts I share here. So save this beauty for a special dinner party, or a weekend bbq, or… a Tuesday.
Listed under major reasons we’re currently celebrating? I still can’t quite believe it, but we are actually, finally moving into our new house this week. It has been a long journey, indeed.
How to make this s’mores tart:
Start with a classic graham cracker crust. It’s the only baked part of the tart, which makes this ideal for those stifling hot Summer days, when turning on the oven is pure torture. Nothing surprising here – crushed graham crackers, melted butter, a spoonful of sugar, a pinch of cinnamon and salt, and a few minutes to bake.
We fill the graham crust with a rich and creamy chocolate ganache. It’s super easy and fairly quick to come together (chopping the chocolate takes the bulk of the time in this step). You can use either heavy cream or full-fat coconut milk (I’m a big fan of the latter), but either option results in an incredibly indulgent and delicious chocolate filling.
Finally – and what makes this tart such a showstopper – there’s the giant pile of cloud-like marshmallow meringue we’re going to layer on top. Step one and two are delicious, but this tart just would not be complete without that marshmallow layer. Especially once you whip out the kitchen torch, and the outside becomes beautifully toasty and complex and caramelized, all while the inside remains soft and fluffy.
Maybe you’re like me, and find meringue really intimidating. I definitely used to, but this method – borrowed from Stella Parks’ BraveTart cookbook – is nearly foolproof, and results in an incredibly luscious, stable, easy to work with meringue.
One other thing that I really love about this s’mores tart is that it can easily be made both dairy free and gluten free.
- To go dairy free, use coconut milk in the ganache and vegan butter (such as Earth Balance) in the graham cracker crust.
- Use gluten free graham crackers in the crust.
- The marshmallow meringue is naturally gluten and dairy free.
…Because dessert is more fun when everyone can enjoy it! And everyone should be able to get in on this favorite… 🙂Print