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With a graham cracker crust, decadent ganache filling, and a fluffy meringue topping, this s’mores tart is a more grown-up take on everyone’s favorite campfire treat. Bonus: it’s way easier to make than you think!
No one can resist s’mores made with gooey freshly toasted marshmallows, but let’s be real: they’re kind of a mess. Eat a few of them around the campfire and before you know it, you’ve got sticky fingers, chocolate on your face, and a lot of regrets. But this s’mores tart gives you the s’mores experience in a more convenient form. (No sticky fingers!)
While this s’mores tart looks like the kind of dessert that takes several hours to put together, it literally comes together in 15 minutes. After an hour or so of chilling time in the fridge, it’s ready to eat! The tart starts with a homemade graham cracker crust, which is topped with a layer of rich, fudgy chocolate ganache. Instead of marshmallows, the finishing touch is a layer of meringue that’s torched until it’s crispy and browned on the top—just like marshmallows toasted over a fire.
If you bring this s’mores tart to a party, no one will believe you made it yourself!
(Be sure to check out my other reader favorite tart recipes: Stunning Lemon Tart, Tomato Ricotta Tart, and Salted Caramel Apple Tarts.)
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Crust:
- Graham cracker crumbs – You can make these by pulsing whole graham crackers in your food processor, or simply buy a package of crumbs.
- Melted butter
- Brown sugar – I recommend light brown sugar, but dark brown sugar works too; it just has a stronger molasses flavor.
Filling:
- Semi-sweet chocolate – Either chocolate chips or a chopped up chocolate bar.
- Heavy cream
Meringue:
- Egg whites
- Granulated sugar
- Cream of tartar – You can usually find this either in the baking section or with the herbs and spices at the grocery store.
How to Make a S’mores Tart
Although this recipe takes just a few minutes to assemble, you can make it in stages if you need to. Just be sure to add the meringue topping right before serving!
Make the crust. Pulse the crust ingredients in a food processor until well-combined, then press the mixture into a 9-inch tart pan with a removable bottom. Chill the crust in the freezer while you make the ganache.
Warm the ganache ingredients. Warm the heavy cream in a small saucepan set over medium heat until it’s hot, but not boiling. Pour the cream over the chopped chocolate and let it sit for 2 minutes to allow the chocolate to melt.
Fill the crust. Whisk the ganache, then pour it into the crust and return it to the freezer for at least an hour.
Make the meringue. Over a double boiler, use an electric hand mixer to beat the meringue ingredients at medium speed for about 5 minutes, or until the mixture reaches 160ºF on a thermometer. Transfer the mixture to a large bowl and continue to beat on high for another 5 minutes or so, until stiff peaks form.
Finish. Spoon or pipe the meringue onto the s’mores tart. Use a culinary torch to toast the meringue, then serve.
What Can I Substitute for a Double Boiler?
A double boiler is great to have on hand, but if you don’t have one, simply place a smaller pot inside a larger pot. Another option is to place a bowl into a larger pot, but if you do this, you’ll need to be sure that your bowl is heat-resistant.
Tips for Success
These hints and tips will help you make sure your s’mores tart turns out perfect!
- Troubleshooting the ganache. If, when you whisk the chocolate and cream together, there are still lumps of unmelted chocolate, you can pop it in the microwave for 10-20 seconds.
- Don’t start the meringue too soon. The filling takes about an hour to set, so wait to start the meringue until it’s completely solid.
- Using marshmallows. If you’d prefer using marshmallows instead of doing the meringue topping, you can. Use enough mini marshmallows to completely cover the ganache, then use a kitchen torch to toast them.
How to Store
This s’mores tart can be left out for about 2 hours, but after that, it needs to be refrigerated. It will last for up to 2 days; cover the tart with plastic wrap or transfer any leftovers to an airtight container.
Can This Recipe Be Frozen?
You can freeze the s’mores tart before putting the meringue on the top for up to 3 months. Once you’re ready to serve it, let it thaw in the refrigerator, then add the meringue topping.
S’mores Tart
Equipment
Ingredients
Crust:
- 8 ounces (227 g) graham cracker crumbs
- 6 tablespoons (84 g) melted butter
- 2 tablespoons brown sugar
Filling:
- 12 ounces (340 g) semi-sweet chocolate
- 1 ¾ cups (414 ml) heavy cream
Meringue:
- 5 egg whites
- 1 cup (200 g) granulated sugar
- ¼ teaspoon cream of tartar
Instructions
- Add all crust ingredients to a food processor and pulse until the mixture comes together.
- Press crust into a 9″ tart pan with a removable bottom and place in freezer while you make the ganache filling.
- In a small saucepan, heat heavy cream over medium heat until very hot, but not boiling. Pour over chopped chocolate in a heat-safe bowl and let sit for 2 minutes to allow the chocolate to melt.
- After a few minutes, whisk well until completely smooth. If the milk wasn’t hot enough and the chocolate isn’t completely melted, you can pop in the microwave for 10-20 seconds.
- Pour chocolate ganache into crust and return to freezer to set. The filling takes about an hour to set, so wait to start the meringue until it’s solid as you cannot top the tart if it’s not set.
- To make the meringue, set up a double boiler or place a metal bowl over simmering water. Add egg whites, sugar and cream of tartar and use an electric hand mixer to beat at medium speed until the mixture reaches 160 °F (71 °C) on a thermometer (this takes 5+ minutes).
- Transfer to a large bowl and continue to beat on high until stiff peaks form (another 5 or so minutes).
- Spoon or pipe meringue onto chilled tart. Toast the meringue using a culinary torch, then serve. Store leftovers in refrigerator.
