S’More Tart
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.
Table of Contents
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!
Ingredients
Annie’s Organic Honey Graham Crackers
Mama Ganache Organic Milk Chocolate
Mama Ganache Organic Dark Chocolate
Organic Valley Heavy Whipping Cream
Wholesome Organic Light Corn Syrup
Wholesome Sweeteners Powdered Sugar
Lafaza Organic Ground Vanilla Bean
Tools Needed
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!
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
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!
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.
Craving More?
Simple Homemade S'More Tart
Equipment
- Heatproof Bowl
Ingredients
Crust
- 85 grams salted butter (softened)
- 136 grams honey graham crackers (1 package)
- 47 grams cane sugar
Filling
- 170 grams milk chocolate (chopped)
- 170 grams dark chocolate (chopped)
- ½ cup heavy whipping cream
Topping
- 4 grams grassfed gelatin
- 2 tablespoons cold water
- 114 grams cane sugar
- 78 grams light corn syrup
- 2 tablespoons water
- ⅛ teaspoon fine sea salt
- ½ teaspoon ground vanilla bean
- 170 grams powdered sugar (sifted)
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
Nutrition
Join Our Organic Community
Leave a Comment