You will love this recipe for S’mores Tart if you want something that looks fancy but is secretly fast and easy. All the flavors of classic campfire s’mores are tucked into a buttery graham cracker crust with a silky chocolate center and toasty marshmallow topping. No mixer, no complicated steps; just simple layering, a quick chill, and a quick toast. This is one of those easy desserts with few ingredients that you can pull off on a weeknight but still be proud to serve at a party.
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Ingredients S’mores Tart
Graham Cracker Crust
– 1½ cups graham cracker crumbs
– ⅓ cup granulated sugar
– 6 tablespoons unsalted butter, melted
Chocolate Ganache Filling
– 1 ½ cups semi sweet chocolate, chopped (or chocolate chips)
– 3/4 cup heavy cream
Marshmallow Topping
– Mini marshmallows (enough to fully cover the tart in a single layer. I used 1 10 oz bag of mini works well, but you can add even more if you like.)
How to Make a S’mores Tart
I love this recipe because it’s one of those easy baked goods that still feel special and looks impressive. Here is exactly how I put it together.
Make the graham cracker crust
1. Preheat your oven to 350°F. Lightly grease a 9 inch tart pan, or line the bottom of a regular pan with parchment for easier serving.
2. In a bowl, stir together the graham cracker crumbs, granulated sugar and melted butter until all the crumbs are evenly moistened and look like wet sand.
3. Transfer the mixture to your tart pan and press it firmly into the bottom and up the sides. I use a flat bottomed measuring cup to really compact the crust and get those clean edges.
4. Bake for 8 to 10 minutes until lightly golden and fragrant.
5. Let the crust cool completely on a wire rack. This helps the next layer set up nicely and keeps the crust crisp.
Make the chocolate ganache filling
1. In a microwave-safe bowl, heat the heavy cream and chocolate chips in 30 second increments, stirring in between each round in the microwave. Stir until the chocolate has dissolved into the cream and everything is smooth and glossy.
2. Pour the ganache into the cooled graham cracker crust and smooth the top with a spatula.
3. Chill in the refrigerator for at least 30 minutes, or until the ganache is set and no longer jiggly in the center. Don’t skip this step, or your tart might be too liquid-y after you toast the marshmallows and will be harder to slice
Add and toast the marshmallows
1. Once the ganache is set, take the tart out of the fridge.
2. Sprinkle mini marshmallows evenly over the top of the tart. Pack them in close together so you get that full, fluffy marshmallow layer.
3. To toast, you have two options:
- Kitchen torch: Gently move the flame across the marshmallows until they are golden and toasted to your liking.
- Broiler: Place the tart on a baking sheet and set it under the broiler on the top rack for 30 to 60 seconds. Watch it very closely; marshmallows go from golden to burnt quite fast. Rotate the tart if needed for even browning.
4. Let the tart sit for 10 to 15 minutes before slicing so the ganache softens just enough for clean cuts.
To slice, I run a sharp knife under hot water, wipe it dry, then cut. It glides right through the marshmallows and ganache.
Pro Tips
Here are a few tricks to make this S’mores Tart go as smoothly as possible.
- Really pack the crust: A tightly packed graham crust is key for neat slices. Use the bottom of a spoon or glass and press firmly into the corners and sides.
- Don’t skip the chill time. The ganache needs time to firm up. If you rush it, the marshmallows will sink and the slices will be messy.
- Broiler safety: If you use the broiler, leave the oven door slightly open and do not walk away. Marshmallows can toast in seconds.
- Soften straight from the fridge: If you make it ahead, let the tart sit at room temperature for 15 to 20 minutes before serving. The texture of the ganache is creamier that way. You can also put individual slices in the microwave for 5-10 seconds if you want them really melt-y.
- Make ahead: You can fully assemble the tart, skip the marshmallows, and refrigerate up to a day ahead. Add and toast the marshmallows right before serving so they look fresh and puffy.
FAQs
Can I use a different chocolate?
Yes. I usually use semi sweet, but you can swap in dark chocolate if you like a richer, less sweet tart. Milk chocolate will make the tart sweeter and a bit softer, so chill it a little longer.
Can I make this without a tart pan?
You can. A 9 inch pie dish works, or even an 8 or 9 inch square pan. Just press the crust across the bottom and slightly up the sides and slice it like bars instead of wedges.
How do I store leftovers?
I keep leftovers covered in the fridge for up to 5 days (probably longer, but yummy desserts never last that long in my house). The marshmallows may lose a bit of their initial puff, but the tart still tastes amazing. Let it sit at room temperature for about 15 minutes before serving again and put individual slices in the microwave or only 5-10 seconds max.
Can I freeze this S’mores Tart?
You can technically freeze the tart without the marshmallow topping. Marshmallows don’t defrost well. However, this tart is so simple to put together and it’s best served fresh anyway, that I would recommend you just make it day-of for maximum flavor. If you have lots of leftovers, this stores for a surprisingly long time in the fridge if you keep it covered.
Is this tart very sweet?
It is sweet, but the semisweet chocolate helps balance the marshmallows and graham crust. If you prefer less sweetness, use darker chocolate and slightly reduce the sugar in the crust.
I love having a dessert like this S’mores Tart in my back pocket when I need something that looks impressive but is totally doable on a busy day. The ingredients are simple, the steps are straightforward, and the payoff is huge. It checks every box for easy desserts with few ingredients and fits perfectly into a weekend hangout, birthday, or just a cozy night at home.
It is one of those simple desserts you will want to keep coming back to whenever you need something pretty, fast, and foolproof.
S'mores Tart
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 Tbsp unsalted butter melted
Chocolate Ganache Filling
- 1 1/2 cups semisweet chocolate chips or chopped chocolate
- 3/4 cups heavy cream
Marshmallow Topping
- 10 oz mini marshmallows Enough to fully cover the tart in a single layer. I used 1 10 oz bag of mini marshmallows, but you can add even more if you like.
Instructions
Make Crust
- Preheat your oven to 350°F. Lightly grease a 9 inch tart pan, or line the bottom of a regular pan with parchment for easier serving.
- In a bowl, stir together the graham cracker crumbs, granulated sugar and melted butter until all the crumbs are evenly moistened and look like wet sand.
- Transfer the mixture to your tart pan and press it firmly into the bottom and up the sides. I use a flat bottomed measuring cup to really compact the crust and get those clean edges.
- Bake for 8 to 10 minutes until lightly golden and fragrant.
- Let the crust cool completely on a wire rack. This helps the next layer set up nicely and keeps the crust crisp.
Make Chocolate Ganache Filling
- In a microwave-safe bowl, heat the heavy cream and chocolate chips in 30 second increments, stirring in between each round in the microwave. Stir until the chocolate has dissolved into the cream and everything is smooth and glossy.
- Pour the ganache into the cooled graham cracker crust and smooth the top with a spatula.
- Chill in the refrigerator for at least 30 minutes, or until the ganache is set and no longer jiggly in the center. Don’t skip this step, or your tart might be too liquid-y after you toast the marshmallows and will be harder to slice.
Add Marshmallows and Toast
- Sprinkle mini marshmallows evenly over the top of the tart. Pack them in close together so you get that full, fluffy marshmallow layer.
- To toast, you have two options: 1. Kitchen torch: Gently move the flame across the marshmallows until they are golden and toasted to your liking. 2. Broiler: Place the tart on a baking sheet and set it under the broiler on the top rack for 30 to 60 seconds. Watch it very closely; marshmallows go from golden to burnt quite fast. Rotate the tart if needed for even browning.
- Let the tart sit for 10 to 15 minutes before slicing so the ganache softens just enough for clean cuts.
