S'mores Tart
A simple graham cracker crust filled with silky chocolate ganache and topped with toasted mini marshmallows. This easy, no mixer dessert comes together quickly with just a handful of pantry ingredients and chills in the fridge until ready to serve; perfect for busy nights and special occasions.
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.