S’More Tart


Fourth of July High Altitude Pies & Tarts | Published August 30, 2016 by Mimi Council

This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.

This simple homemade S'More Tart combines all the classic flavors of s'mores but in a beautiful tart! This decadent twist on the classic campfire treat starts with graham cracker crust, perfectly cradling a rich, velvety chocolate ganache filling. It's topped with a homemade marshmallow fluff that's torched to perfection.

If you're looking for more tart recipes, check out some of my other favorites like Apricot Cheesecake Tart, Pear Tart, or Chocolate Peanut Butter Tart.

smore tart
smore tart

Why You'll Love This Recipe

S'Mores: This simple S'More Tart has all the flavors of your classic backyard s'mores but in a beautiful tart! This S'More Tart with homemade marshmallow topping is way better than classic s'mores because the marshmallow topping is homemade with mindful ingredients!

Nostalgic: This S'More Tart with homemade marshmallow topping will take you down memory lane. You may not be at a bonfire at the beach or in your backyard, but when you take a bite of this simple homemade S'More Tart, you will be transported to s'more bliss!

Decadent: I love this simple homemade S'More Tart because not only is it nostalgic, but it's also decadent. I make homemade chocolate ganache for the filling with combination of both milk and dark chocolate. This S'More Tart with homemade marshmallow topping is nestled inside a homemade graham crust for a decadent take on classic dessert!

smore tart

Ingredients

Annie’s Organic Honey Graham Crackers

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Mama Ganache Organic Milk Chocolate

Mama Ganache Organic Dark Chocolate

Organic Valley Heavy Whipping Cream

Grassfed Gelatin

Wholesome Organic Light Corn Syrup

Wholesome Sweeteners Powdered Sugar

Lafaza Organic Ground Vanilla Bean

Tools Needed

Digital Food Scale

Food Processor

9.5-inch Tart Pan

Heatproof Mixing Bowl

Stand Mixer

Subscribe to Mimi's Organic Eats Channel

Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!

Subscribing is easy and just by subscribing, you are directly supporting my site!

woman sharing cookies with pug in kitchen
smore tart

Step by Step Instructions

Step 1

Preheat the oven to 350°F.

Step 2

To make the crust: Bang the package of graham crackers against the counter to break them up a little. Then, add to food processor with the butter and cane sugar. Grind everything until you have no more chunks of butter or graham crackers.

Grease a 9 inch tart pan and form the graham cracker crust in the pan and up the sides. Bake for 5 to 7 minutes. Allow crust to cool completely before beginning next step.

Step 3

To make the filling: In a double boiler, add the milk and dark chocolate. Melt until completely melted, then whisk in the cream a little at a time until you have a smooth ganache.

Pour the chocolate ganache into the graham cracker crust and spread evenly. Allow the filling set in the fridge for 2 hours (or overnight) before beginning next step.

Step 3

To make the topping: In the bowl of a stand mixer with the whisk attachment, add the gelatin and 2 tablespoons cold water. Stir to combine, then set aside.

In a medium pot, add the sugar, corn syrup, 2 tablespoons of water and sea salt. Put the pot over high heat, stir to combine everything and occasionally stir until the mixture starts to boil and rise up. Remove it from the heat and pour over the gelatin in the mixing bowl.

Whisk on high until the marshmallow cream has turned a bright white color and is very thick, about a 2 to 3 minutes.

Add in the vanilla bean and powdered sugar and whisk for another minute to combine completely.

Step 4

Spread the marshmallow cream on top of the chocolate, leaving a little boarder around the sides. Torch the top of the marshmallow cream with a kitchen torch.

smore tart

FAQ's

Can I make this ahead of time?

Can I use just one type of chocolate?

Yes. While I do use both milk and dark chocolate in the ganache filling, this is just personal preference. If you just have milk or dark you could use either one. The flavor will be slightly different if you use all milk chocolate or all dark chocolate. But, regardless, it will still be delicious!

How should I store this S'More Tart?

Because this tart is made with chocolate ganache, it should be stored in the fridge. It's best eaten within the first few days of making.

smore tart

Craving More?

smore tart

Simple Homemade S'More Tart

Mimi Council
This S'More Tart with homemade marshmallow topping is a fun and delicious way to enjoy s'mores, no campfire needed!
Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Makes 8 servings
Calories 624 kcal

Equipment

Ingredients
 
 

Crust

Filling

Topping

Instructions
 

  • Preheat the oven to 350°F.
  • To make the crust: Bang the package of graham crackers against the counter to break them up a little. Then, add to food processor with the butter and cane sugar. Grind everything until you have no more chunks of butter or graham crackers.
  • Grease a 9 inch tart pan and form the graham cracker crust in the pan and up the sides.
  • Bake for 7 minutes. Allow crust to cool completely before beginning next step.
  • To make the filling: In a double boiler, add the milk and dark chocolate. Melt until completely melted, then whisk in the cream a little at a time until you have a smooth ganache.
  • Pour the chocolate ganache into the graham cracker crust and spread evenly. Allow the filling set in the fridge for 2 hours (or overnight) before beginning next step.
  • To make the topping: In the bowl of a stand mixer with the whisk attachment, add the gelatin and 2 tablespoons cold water. Stir to combine, then set aside.
  • In a medium pot, add the sugar, corn syrup, 2 tablespoons of water and sea salt. Put the pot over high heat, stir to combine everything and occasionally stir until the mixture starts to boil and rise up. Remove it from the heat and pour over the gelatin in the mixing bowl.
  • Whisk on high until the marshmallow cream has turned a bright white color and is very thick, about a 2 to 3 minutes.
  • Add in the vanilla bean and powdered sugar and whisk for another minute to combine completely.
  • Spread the marshmallow cream on top of the chocolate, leaving a little boarder around the sides.Torch the top of the marshmallow cream with a kitchen torch.

Notes

High Altitude — Follow the recipe as noted.

Nutrition

Calories: 624kcalCarbohydrates: 85gProtein: 5gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 40mgSodium: 236mgPotassium: 261mgFiber: 4gSugar: 69gVitamin A: 492IUVitamin C: 0.1mgCalcium: 49mgIron: 4mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!

Join Our Organic Community!

butter college hoodie in mustard

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating