Mimi's Organic Eats » Recipes » Pies & Tarts » S’More Tart

S’More Tart

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

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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 organic tart recipes, check out some of my other favorites like Apricot Cheesecake Tart, Pear Tart, or Chocolate Peanut Butter Tart.

Why You'll Love This Recipe
Ingredients
Tools Needed
Step by Step Instructions
FAQ's
Craving More?

Indulge in the classic flavors of s'mores with this organic tart! This elevated s'more dessert combines all the classic s'more flavors — graham crackers, chocolate, and marshmallows. But, it's layered in a beatiful tart that you can make any time of year (no campfire needed!).

While the traditional store bought marshmallows contain all kinds of bad ingredients (like artificial colors and flavors), this s'more dessert eliminates the need for harmful ingredients. I use organic ingredients for a homemade marshmallow topping that tastes so much better than anything store bought!

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 homemade s'more dessert, 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!

Organic Tart: While the traditional marshmallows with the blue logo have artificial colors, flavors, and more, this organic tart is made with homemade marshmallow topping. When you make this s'more dessert at home, you can choose mindful organic ingredients!

Ingredients

Graham Crackers: I use organic honey graham crackers for the crust, just like you make traditional smores with!
Butter: My favorite is Organic Valley, you can use your favorite. Just be sure its soft for making the crust.
Cane Sugar: I use organic cane sugar, which is less processed than granulated white sugar.
Chocolate: I use a mix of both organic dark chocolate and milk chocolate, but you can use all dark chocolate if you prefer.
Heavy Whipping Cream: My favorite is Organic Valley, you can use your fave. This is necessary for the ganache filling so don't substitute it for anything else.
Gelatin: I use grassfed gelatin for the marshmallow topping. This is essential for giving it a marshmallow fluff texture.
Corn Syrup: You'll need organic light corn syrup for the marshmallow topping. You can use honey in its place if you don't want to use corn syrup, but it will take a on a slight honey flavor. Corn syrup is neutral and will taste most like marshmallows.
Powdered Sugar: You'll need organic powdered sugar, be sure its sifted well to ensure a smootha nd creamy fluffy topping.
Vanilla Bean: I like to use organic ground vanilla bean in the marshmallow topping for more depth of flavor. But, you can also use vanilla extract as well.

Tools Needed

Scale: Always use a digital food scale for the best results.
Tart Pan: I use a 9.5-inch tart pan.
Food Processor: You'll need a food processor to make the graham cracker crust.
Heatproof Mixing Bowl: You'll need a heatproof mixing bowl to make the filling, I use glass.
Stand Mixer: You'll need a stand mixer for the marshmallow topping, but you could also use a hand mixer if you prefer but they take longer.

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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.

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.