smores tart

This no-bake s'mores tart is rich and decadent with its graham crust, dark chocolate ganache filling, and toasted marshmallow meringue.

No-Bake S'mores Tart

graham crackers, finely crushed

unsalted butter, melted

brown sugar

dark chocolate, roughly chopped

heavy cream

granulated sugar

cream of tartar

vanilla extract

In a medium bowl, mix together crushed graham crackers, melted butter, and brown sugar until it resembles wet sand and holds together loosely when squeezed.

Dump the graham crust mixture into a 6" fluted deep tart pan. Press the graham crumbs down and into the sides of the tart pan until it's tightly packed. Let the graham crust chill in the fridge while you prepare the filling.

Graham Crust

Put the chopped chocolate in a bowl and set aside.

In a small pot, heat the heavy cream until it just begins to simmer. Pour the cream over the chocolate and let it sit for 2 minutes. 

After 2 minutes, slowly start stirring the mixture until all the chocolate has melted and the ganache becomes thick and smooth. Let it cool to room temperature.

Once cooled, pour the ganache into the tart pan lined with the graham crust. Smooth over the surface of the ganache with an offset spatula, if needed. Refrigerate tart for at least 2 hours or until the ganache has set.

Chocolate Ganache Filling

In a small pot, bring about an inch of water to a simmer.

Add the egg whites and sugar to a heat-safe bowl that fits perfectly into the pot without touching the water. When the water comes to a simmer, place the bowl on top of the pot.

Stir constantly until the sugar has completely dissolved, about 4 minutes. Rub a bit of egg white between your fingers and it should not feel grainy at all.

Remove the bowl from the pot and add the cream of tartar and vanilla extract.

With a hand mixer or stand mixer, whisk the egg whites on low speed until frothy. Increase to high speed and beat until the meringue reaches stiff peaks, about 5-7 minutes. The meringue should stand up on its own when the whisk is pulled out of it.

Transfer meringue to a piping bag fitted with a large open star tip such as a Wilton #2D. Holding the piping bag vertically, pipe small "kisses" on top of the ganache, starting from the outside and working towards the middle of the tart.

Using a blowtorch on a low setting, torch the meringue until browned and toasted. If any of the ganache filling has melted from the heat of the torch, return the tart to the fridge until ready to serve.

Marshmallow Meringue

This vegan s'mores tart is the ultimate summer dessert! It's made with a buttery graham cracker crust, a two-ingredient chocolate ganache filling and a perfectly toasted vegan meringue topping. It's no bake, perfect for making ahead of time and such a crowd pleaser!

S'mores Tart

graham graham cracker crumbs)

tbsp melted vegan butter

tbsp agave or maple syrup

oz dark chocolate (we used 72%)

(13.5 fl oz) full fat coconut milk

(liquid

½ tsp cream of tartar

caster sugar sugar

vanilla extract or vanilla bean paste

¼ tsp xanthan gum (optional)

Add all crust ingredients to a food processor and pulse until the mixture comes together.

Press crust into a 9" tart pan with a removable bottom and place in freezer while you make the ganache.

In a small saucepan, heat coconut milk over medium heat until very hot, but not boiling. Pour over chopped chocolate in a heat-safe bowl and let sit for 2 minutes to allow the chocolate to melt.

After a few minutes, whisk well until completely smooth. If the milk wasn't hot enough and the chocolate isn't completely melted, you can pop in the microwave for 10-20 seconds.

Pour chocolate ganache into crust and return to freezer to set. The filling takes about an hour to set, so wait to start the meringue until it's solid as you cannot top the tart if it's not set.

To make the meringue, add the aquafaba to the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer). Beat at medium-high speed for 4-5 minutes.

For the first minute or two, the mixture will look frothy but won't have much volume, so continue mixing until soft peaks form.

Once you see soft peaks, add in the cream of tartar and continue mixing for a few more minutes at medium-high speed until it starts to thicken up. Slowly add in the sugar while the meringue is mixing. Add one spoonful at a time, allowing time for it to fully incorporate before adding in the next spoonful.

Once the sugar is fully incorporated, add in the xanthan gum (if using) and the vanilla extract. Continue mixing just until the meringue forms stiff peaks. If you turn the bowl upside down, the meringue shouldn't move at all.

You can either use a piping bag to pipe the meringue on the tart, or spread with a spatula, forming soft peaks. Lightly toast the meringue using a culinary blow torch. Serve immediately or refrigerate or freeze until ready to serve.

This Crumb-Topped S'mores Tart might look fancy but it's a fun, super easy take on the American campfire classic, perfect for parties, picnics and potlucks!

Easy S'Mores Shortbread Tart

Hershey milk chocolate

butter

sugar

salt

all-purpose flour

graham cracker crumbs

marshmallow creme ((1 jar))

chocolate chips (milk chocolate

semi-sweet mini chips ((optional))

Preheat the oven to 350˚F. Spray a 9 or 10-inch tart pan thoroughly with non-stick cooking spray. Line a sheet pan with foil for easy cleanup. With a sharp knife, cut the Hershey bar into individual rectangles the cut each rectangle in half on an angle, widthwise. Set aside.

Combine the butter, sugar, vanilla and salt in a large bowl. Using a sturdy spatula or Danish whisk, beat until creamy.

Add the all-purpose and graham cracker crumbs and continue to mix until flour is incorporated and large crumbles start to form.

Press approximately one-third of the dough evenly into the pan to form a bottom crust. Dip your fingers in a bit of flour if the dough is sticky.

Stir the remaining dough with a fork to form large crumbs then refrigerate (uncovered) while the bottom crust is baking.

Place the tart pan on the prepared sheet pan and bake for 10-12 minutes, or until the crust is just beginning to turn golden. Reduce the oven temperature to 325. Allow the crust to cool for 15 minutes.

Spread the marshmallow creme over the baked base of the tart, leaving a ½-inch border around the edge. Sprinkle approximately ½ of the chocolate chips over the marshmallow creme.

Remove the remaining dough from the refrigerator. With your fingers, sprinkle it in big crumbles over the marshmallow creme, making it slightly higher in the center.

Return the pan to the oven (on top of the sheet pan) and continue baking for 25-35 minutes or until crumbs are firm and the top is light golden brown. Remove from the oven and sprinkle with the remaining chocolate chips. Allow to cool for one hour, then tuck the Hershey bar pieces (cut sided down) into the top of the tart.

Transfer to a wire rack and allow to cool for 1 hour. Tuck the Hershey Bar pieces randomly into the crumb topping. Serve slightly warm or at room temperature.

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No-Bake S'mores Tart

S'mores Tart

Easy S'Mores Shortbread Tart

Top 3 smores tart recipes from across the web

The most viewed smores tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No-Bake S'mores Tart

S'mores Tart

Easy S'Mores Shortbread Tart

The most viewed smores tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine