S’mores Tart Recipe: A Perfect Blend of Campfire Delight and Elegant Indulgence

Introduction: Bringing the Campfire Indoors

There’s something magical about the combination of graham crackers, chocolate, and marshmallows. Traditionally a campfire treat, s’mores have long been a favorite for their simplicity and deliciousness. However, if you’re craving that nostalgic flavor but in a more sophisticated form, the S’mores Tart is the perfect solution. This dessert transforms the classic campfire snack into a decadent, indulgent treat with a buttery graham cracker crust, rich chocolate ganache, and a fluffy marshmallow meringue topping that gets a little torching for that golden, crispy finish.

Perfect for dinner parties, family gatherings, or when you’re looking to impress with minimal fuss, this S’mores Tart combines the best of childhood memories with a gourmet twist.

What is the S’mores Tart?

A S’mores Tart is an elegant variation of the classic s’mores dessert. Instead of being roasted over an open flame, this version combines a buttery graham cracker crust with a smooth and velvety chocolate ganache, topped with a pillowy, toasted marshmallow meringue. The contrast between the crunchy, sweet crust, the creamy filling, and the toasted marshmallow topping creates a delightful balance of textures and flavors. It’s an indulgent, yet accessible dessert that brings the warmth of summer nights into your kitchen year-round.

The Origin of the S’mores Tart

S’mores have been a beloved treat for generations, originating from the United States. The classic s’mores consists of roasted marshmallows, a piece of chocolate, and a graham cracker, traditionally assembled around a campfire. Over the years, creative minds in the culinary world have experimented with different ways to enjoy s’mores in a more refined setting, leading to the development of recipes like the S’mores Tart. This dessert takes the beloved campfire treat and elevates it, making it suitable for any occasion, from family dinners to fancy dinner parties.

Ingredients for the S’mores Tart

To recreate this luxurious dessert, you will need the following ingredients:

For the Graham Cracker Crust:

• 2 cups graham cracker crumbs (about 16 crackers)
• 6 tbsp unsalted butter, melted
• 3 tbsp granulated sugar
• ¼ tsp salt

For the Chocolate Ganache Filling:

• 8 oz high-quality dark chocolate, chopped (or chocolate chips)
• 1 cup heavy cream
• 3 tbsp unsalted butter, room temperature
• 2 tbsp honey or corn syrup
• 1 tsp vanilla extract
• Pinch of salt

Marshmallow Topping:

• 4 large egg whites
• 1 cup granulated sugar
• ¼ cup water
• ¼ tsp cream of tartar
• 1 tsp vanilla extract
• Pinch of salt

For Garnish (Optional):

• Mini marshmallows
• Chocolate shavings
• Graham cracker pieces

Equipment Needed:

• 9-inch tart pan with removable bottom
• Stand mixer or hand mixer
• Candy thermometer
• Kitchen torch (or broiler)

Step-by-Step Directions for Preparing the S’mores Tart

1. Make the Graham Cracker Crust:

• Preheat the Oven: Set your oven to 350°F (175°C).
• Mix the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until the mixture holds together when squeezed.
• Press into the Tart Pan: Press the crust mixture evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
• Bake the Crust: Bake the crust for 10-12 minutes, or until it becomes lightly golden and fragrant.
• Cool the Crust: Let the crust cool completely on a wire rack.

2. Prepare the Chocolate Ganache Filling:

• Chop the Chocolate: Place the chopped dark chocolate in a large heatproof bowl.
• Heat the Cream: In a small saucepan, heat the cream until it just begins to simmer, with small bubbles forming around the edges.
• Combine Cream and Chocolate: Pour the hot cream over the chopped chocolate and let it sit for about 2 minutes to allow the chocolate to melt.
• Stir to Smooth: Stir the mixture gently from the center, gradually working your way outward until the ganache is completely smooth.
• Add Butter and Flavorings: Stir in the butter, honey (or corn syrup), vanilla extract, and a pinch of salt until the ganache is glossy and well combined.
• Cool Slightly: Let the ganache cool for about 10 minutes, stirring occasionally.
• Fill the Tart: Pour the ganache into the cooled graham cracker crust, smoothing the top with an offset spatula.
• Chill the Tart: Refrigerate the tart for at least 2 hours, or until the ganache is completely set.

3. Make the Marshmallow Meringue Topping:

• Prepare the Sugar Syrup: In a small saucepan, combine sugar and water. Cook over medium-high heat without stirring until the syrup reaches 240°F (115°C) on a candy thermometer.
• Whip the Egg Whites: While the syrup cooks, place the egg whites and cream of tartar in the bowl of a stand mixer. Beat the egg whites until soft peaks form.
• Add Hot Syrup: Once the syrup has reached the right temperature, slowly pour the hot syrup down the side of the bowl while the mixer is running on medium speed.
• Beat to Stiff Peaks: Increase the mixer speed to high and continue to beat until stiff, glossy peaks form and the bowl feels cool to the touch (about 5-7 minutes).
• Add Vanilla: Beat in the vanilla extract and a pinch of salt until fully combined.

4. Assemble and Finish the Tart:

• Top with Marshmallow Meringue: Spoon or pipe the marshmallow meringue over the set chocolate ganache, creating peaks and swirls.
• Torch the Meringue: Use a kitchen torch to lightly brown the peaks of the marshmallow meringue, or place the tart under the broiler for 30-60 seconds (watch carefully!).
• Garnish: Optionally, sprinkle mini marshmallows, chocolate shavings, and graham cracker pieces on top for added texture and visual appeal.
• Serve: Serve the tart immediately, or refrigerate for up to 4 hours before serving.

Variations on the S’mores Tart

While the classic version of the S’mores Tart is already a showstopper, you can experiment with a few variations to suit your taste or make the tart unique for any occasion:

• Milk Chocolate Instead of Dark: If you prefer a sweeter taste, try using milk chocolate instead of dark chocolate for the ganache.
• Peanut Butter Ganache: Add 2 tablespoons of peanut butter to the ganache for a nutty twist.
• Bourbon-Infused Ganache: For an adult version, add 1 tablespoon of bourbon to the ganache for a rich, smoky flavor.
• Cinnamon in the Crust: For a spiced variation, add ½ teaspoon of cinnamon to the graham cracker crust.
• Alternative Toppings: If you’re not a fan of marshmallow meringue, try topping the tart with whipped cream, vanilla ice cream, or store-bought toasted marshmallows.

FAQs About the S’mores Tart

Q1: Can I make the S’mores Tart ahead of time?

• Yes! The crust can be made up to 2 days ahead, and the ganache can be prepared 1 day ahead. The tart is best assembled on the day of serving but can be prepared in the morning for later in the day.

Q2: How can I ensure my marshmallow meringue turns out perfectly?

• Ensure your mixing bowl is clean and free from grease. Use a candy thermometer to monitor the syrup temperature, and work quickly to assemble and torch the tart while the meringue is fresh.

Q3: Can I store leftovers?

• Yes, the tart can be refrigerated for up to 3 days. However, the marshmallow topping is best enjoyed within 24 hours.

Conclusion: The Perfect Dessert for Every Occasion

The S’mores Tart is an elegant and sophisticated take on a beloved classic, blending the flavors and textures of a traditional s’more with the refinement of a decadent dessert. Whether you’re preparing it for a special celebration, a dinner party, or simply to enjoy as a treat at home, this tart is sure to impress. With its rich chocolate ganache, buttery graham cracker crust, and toasted marshmallow topping, it delivers all the comfort and indulgence of the original campfire treat, with an extra touch of gourmet flair.

S’mores Tart Recipe: A Perfect Blend of Campfire Delight and Elegant Indulgence

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• Author: David Andersson
• Total Time: 35 minutes (plus cooling)
• Yield: 8 slices 1x
• Diet: Vegetarian

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Description

A S’mores Tart is an elegant variation of the classic s’mores dessert. Instead of being roasted over an open flame, this version combines a buttery graham cracker crust with a smooth and velvety chocolate ganache, topped with a pillowy, toasted marshmallow meringue. The contrast between the crunchy, sweet crust, the creamy filling, and the toasted marshmallow topping creates a delightful balance of textures and flavors. It’s an indulgent, yet accessible dessert that brings the warmth of summer nights into your kitchen year-round.

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Ingredients

Scale 1x2x3x

For the Graham Cracker Crust:

• 2 cups graham cracker crumbs (about 16 crackers)
• 6 tbsp unsalted butter, melted
• 3 tbsp granulated sugar
• ¼ tsp salt

For the Chocolate Ganache Filling:

• 8 oz high-quality dark chocolate, chopped (or chocolate chips)
• 1 cup heavy cream
• 3 tbsp unsalted butter, room temperature
• 2 tbsp honey or corn syrup
• 1 tsp vanilla extract
• Pinch of salt

For the Marshmallow Topping:

• 4 large egg whites
• 1 cup granulated sugar
• ¼ cup water
• ¼ tsp cream of tartar
• 1 tsp vanilla extract
• Pinch of salt

For Garnish:

• Mini marshmallows (optional)
• Chocolate shavings
• Graham cracker pieces

Equipment Needed

• 9-inch tart pan with removable bottom
• Stand mixer or hand mixer
• Candy thermometer
• Kitchen torch (or broiler)

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Instructions

Make the Graham Cracker Crust:

1. Preheat oven: Heat oven to 350°F (175°C).
2. Mix crust: In medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt until mixture holds together when squeezed.
3. Press into pan: Press mixture firmly and evenly into bottom and up sides of 9-inch tart pan.
4. Bake: Bake 10-12 minutes until lightly golden and fragrant.
5. Cool: Let cool completely on wire rack.

Prepare the Chocolate Ganache:

1. Chop chocolate: Place chopped chocolate in large heatproof bowl.
2. Heat cream: In small saucepan, heat cream until just beginning to simmer (small bubbles around edges).
3. Combine: Pour hot cream over chocolate. Let sit 2 minutes.
4. Stir: Starting from center, stir in small circles gradually working outward until smooth.
5. Add extras: Stir in butter, honey, vanilla, and salt until glossy.
6. Cool slightly: Let cool 10 minutes, stirring occasionally.
7. Fill tart: Pour ganache into cooled crust, smooth top with offset spatula.
8. Chill: Refrigerate at least 2 hours until set.

Make the Marshmallow Meringue:

1. Prepare sugar syrup: In small saucepan, combine sugar and water. Cook over medium-high heat without stirring until mixture reaches 240°F (115°C) on candy thermometer.
2. Whip egg whites: While syrup cooks, beat egg whites and cream of tartar in stand mixer bowl until soft peaks form.
3. Add hot syrup: With mixer running on medium speed, slowly pour hot syrup down side of bowl (avoid beaters).
4. Beat to stiff peaks: Increase speed to high and beat until stiff, glossy peaks form and bowl feels cool to touch (5-7 minutes).
5. Add vanilla: Beat in vanilla and salt.

Assemble and Finish:

1. Top tart: Spoon or pipe marshmallow meringue over chocolate filling, creating peaks and swirls.
2. Torch: Use kitchen torch to lightly brown marshmallow peaks, or place under broiler for 30-60 seconds (watch carefully!).
3. Garnish: Sprinkle with mini marshmallows, chocolate shavings, and graham cracker pieces if desired.
4. Serve: Serve immediately or refrigerate up to 4 hours.

Pro Tips for Success

Crust Tips:

• Even pressing: Use measuring cup bottom to press crust evenly
• Don’t overbake: Crust should be golden but not dark brown
• Cool completely: Hot crust will melt the ganache

Ganache Tips:

• Quality chocolate: Use good chocolate for best flavor
• Temperature matters: Let cream cool slightly before adding extras
• Smooth finish: Tap pan gently to release air bubbles

Meringue Tips:

• Clean bowl: Ensure mixer bowl is completely clean and grease-free
• Candy thermometer: Accurate temperature is crucial for stability
• Work quickly: Assemble and torch while meringue is fresh

Make-Ahead Options

Timeline:

• Crust: Can be made 2 days ahead, stored covered
• Ganache: Can be made 1 day ahead, let come to room temp before using
• Assembly: Best assembled day of serving, but can be made morning of

Serving and Storage

Serving:

• Clean cuts: Use sharp knife dipped in warm water
• Room temperature: Let sit 15 minutes before slicing for easier cutting
• Portions: Serves 8-10 generous slices

Notes

This rich and gooey tart is best served slightly warm so the chocolate stays soft and the marshmallows are perfectly toasty. For extra indulgence, drizzle with melted chocolate, sprinkle with crushed graham crackers, or top with a scoop of vanilla ice cream.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert, Tart
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 28g
• Sodium: 210mg
• Fat: 24g
• Saturated Fat: 13g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 6g
• Cholesterol: Moderate

Keywords: S'mores Tart, S'mores Dessert, Chocolate S'mores Tart, Marshmallow Tart