This tart is inspired by s’mores sandwiches with a graham cracker crust, rich chocolate filling, and toasted marshmallow meringue!
This tart, with a graham cracker crust, rich chocolate filling, and a fluffy cloud of toasted marshmallow meringue, is inspired by one of my favorite fire-side treats—s’mores! With the weather getting cooler, there’s nothing we love more than to sit bundled up watching movies by the fire, munching on melty chocolate and gooey marshmallow-y goodness.
Instead of preparing 20+ s’more sandwiches to share with your friends and family, why not make this show stopping dessert?!
If you’re a chocolate lover, like me, you seriously must try this tart soon! Please tag me in your pics on social media too.. I love seeing your delicious creations!
Enjoy, friends!
S'mores Tart
Cook time
Total time
This tart is inspired by s'mores sandwiches with a graham cracker crust, rich chocolate filling, and toasted marshmallow meringue! Perfect dessert to wow your guests!
Author: Joscelyn Abreu
Recipe type: dessert, gluten-free
Serves: 10 servings
Ingredients
Graham Cracker Crust:
- 1.5 cups graham cracker crumbs (use gluten-free if needed)
- 3 tablespoons coconut sugar
- 7 tablespoons melted butter (dairy-free can be used)
Chocolate Filling:
- 1½ cup full-fat coconut milk
(or heavy cream)
- 10 ounces semi-sweet/milk chocolate, or a combo of both, chopped (use dairy-free if needed)
- 1 teaspoon vanilla extract
- pinch of salt
- 2 large eggs
(or heavy cream)
Marshmallow Meringue:
- 6 egg whites
- 1 cup honey
(organic cane sugar
can also be used or half of each)
- ¼ teaspoon cream of tartar
(
can also be used or half of each)
Instructions
Crust:
- Preheat oven to 350F. Mix together graham cracker crumbs, sugar, and melted butter until crumbly (can also put into a food processor and pulse until crumbly).
- Firmly press the mixture up the sides and bottom of a 10.25" tart pan
. Use the bottom of a glass or measuring cup to press the mixture into the pan (this helps the crust to hold together when slicing.)
- Place tart pan onto a baking sheet and pre-bake crust for 10-12 minutes, or until crust.
- Let crust cool completely while you prepare the filling.
. Use the bottom of a glass or measuring cup to press the mixture into the pan (this helps the crust to hold together when slicing.)Filling:
- Since there is no added sweetener, use the chocolate that you enjoy eating alone. If you like more sweet chocolate, use milk chocolate or a combo of milk and semi-sweet/bittersweet chocolate. If you like rich, dark chocolate use semi or bittersweet chocolate.
- Heat coconut milk in a saucepan over medium-high heat, just until it begins to simmer. Turn off stove and add chocolate, vanilla, and salt to the hot milk. Let chocolate sit in the hot milk for 1-2 minutes and then stir together until chocolate is melted and mixture is creamy. Let cool for several minutes before adding the eggs.
- Whisk together eggs in a small bowl. Add a few spoonfuls of chocolate mixture to eggs and mix thoroughly. Add the tempered eggs to the chocolate mixture and blend well.
- Pour the chocolate mixture in to the cooled crust and spread evenly across the crust.
- Bake for 25 to 35 minutes or until the filling is set but still a little wobbly. Remove to a cooling wrack and cool completely before adding the meringue. Tart can be made the day before and refrigerated until ready to serve. Add the meringue just before serving.
Marshmallow Meringue:
- Place egg whites, sweetener, and cream of tartar into a large bowl and set over a pot of boiling water. Careful not to let the bowl touch the water.
- Whisk the egg whites constantly for 3-5 minutes, until mixture is very warm to the touch.
- Pour egg whites into the bowl of a stand mixer fitted with the whisk attachment or large mixing bowl. Begin to beat on low for 1 minute and then slowly increase the speed to high. Beat until mixture begins to fluff up and hold stiff peaks, about 4-6 minutes. Careful not to over-beat.
- Scoop egg white mixture onto the cooled chocolate tart. Swirl and make peaks with the back of a spoon and toast lightly with a kitchen torch. Best if served right away. Refrigerate leftovers in an airtight container. Serves 10-12.
You may also enjoy these similar recipes:
Gluten-Free Honey Graham Crackers
Stone Fruit Almond Tart
Chocolate Coconut Cream Pie
What a stunning tart! That sky-high meringue topping is a beauty!
Thanks Laura! I really enjoyed making this and eating it, of course. It was a hit with the family too! Happy Holidays to you!
Gosh I am in LOVE WITH YOUR PICTURES! Joscelyn! You are amazing! And yes! I am a chocolate lover like you, and I know I would totally dig this tart! On my list to make! 🙂 Thank you!
Hey Joscelyn, as always your photographs are simply awesome. I am drooling now and I wish if I could get some right away.
Aw thanks friend! You’re always so encouraging! I hope you have a lovely week! xoxo
This looks AMAZING! I love s’mores and think this dessert would be phenomenal for the holidays!
Yes it was so good, Roxy! Hope you have a great week
What a gorgeous tart! love it!
Thank you, friend!
Oh my lord my mouth is watering. This looks absolutely INCREDIBLE. Wow, you make it look so incredible. I would love to make this, but I can tell you now it definitely won’t be as pretty as yours!
I’m sure your’s would turn out great! Thank you for your encouraging words Hannah! Have a great week!
This looks so incredible! And I agree, your pictures are gorgeous too! I love the mountain of toasted marshmallow on top, yummy.
This looks so delicious! Your photography is incredible too!
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