Ultra decadent but surprisingly easy, this s’mores chocolate tart has silky chocolate ganache and an easy marshmallow creme topping!

S'mores chocolate tart on parchment paper with graham crackers and toasted marshmallow

Bringing s’mores indoors can be done a few different ways. I love making them into bars with my s’mores graham krispie treats, making them into cereal bars. Then there is also my go to way to use up those leftover holiday Reese’s candies by making s’mores in my toaster oven with the broiler. And if you haven’t made a s’mores with a Reese’s you haven’t lived your life yet!

Then, well, there is this S’mores Chocolate Tart that looks super fancy, but is deceptively simple to make with some techniques that are slightly more advanced and have to be done in a few different parts, but the end result is absolutely delightful. Plus, it also means you get to use a blowtorch. So it’s a win!

Two slices of Chocolate S'mores Tart with chopped chocolate and graham crackers

Ingredients for Chocolate Tart

All of the ingredients to make this beautiful confection are things that you either already have in your baking pantry, or are easy to find in your baking aisle. That is what makes this even more mind blowing! Decadence doesn’t have to be complicated. Gorgeous recipes can be made with just a little extra time and a couple techniques that make every day truly magical.

Graham Cracker Crust

  • Graham Crackers
  • Butter
  • Sugar

Chocolate Ganache Filling

  • Baking Chocolate
  • Butter, Unsalted
  • Heavy Cream
  • Espresso Powder, optional
  • Salt
  • Vanilla

Marshmallow Topping

  • Egg Whites
  • Sugar
  • Cream of Tartar
  • Salt
Chocolate s'mores tart with two slices cut out of it with chocolate shavings on top

How to Make Chocolate Ganache

Chocolate ganache is really just a fancy way of saying a melted together emulsion and mixture of chocolate, heavy cream, and unsalted butter. To bring out the flavors of the chocolate you can add in additional things like espresso powder, salt, and vanilla. You can also add in additional cocoa powder, too.

To create a decadent chocolate, it is best to use a double boiler to truly control the melting of the chocolate so that it doesn’t seize. Melting chocolate in a microwave is faster, but you have less control over it. To make your own double boiler, use a small saucepan filled with one inch of water and bring it to a heavy simmer. Place a metal bowl over the top of the sauce and, ensuring that it does NOT touch the water, and then place your chocolate in the bowl, stirring constantly to melt. When the chocolate is about 90% of the way melted, remove the chocolate and continue to stir until it it melted completely.

That way it won’t overheat and seize!

Chocolate s'mores tart on a crinkled parchment paper with graham crackers and chocolate sprinkled around

How to Make Marshmallow Fluff

We all know you can buy marshmallow fluff in a can, but what you can’t do with it is make delightful piped decorations on a cupcake, or on a s’mores chocolate ganache tart! And for this recipe you really want to make a marshmallow fluff that can hold up to piping as well as a blow torch. Working with egg whites can be daunting but ensuring you work with them correctly will save you a ton of heartache.

The first step is to use fresh eggs. And then, crack them and separate them properly! I have a GREAT tutorial on how to crack and separate eggs to ensure you don’t get egg pieces in your eggs, and risk poking the egg yolks. Getting egg yolk (ie – fat) into your egg whites will flatten your meringue and cause it to wilt. That is no good.

Once you have your eggs separated, use the egg yolks for creme brulee! There are so many options – like this double chocolate creme brulee.

Whip the egg whites over a double boiler along with the sugar to 160 degrees. This will ensure that they are cooked through, and won’t give anyone any food poisoning. Then, you will transfer them to a stand mixer with a whisk attachment and beat the living daylights out of them with the cream of tartar, vanilla, and salt. When the mixture has cooled completely, the fluff will have been created in all of its sticky glory!

Then you are ready to put it into a piping bag with your decorating cake tips, pipe it onto a cooled chocolate ganache tart and toast with a blow torch. But do not put it under a broiler, or it will melt the fluff and the chocolate tart.

This is a super rich dessert, so a small slice will go a long way. But if you want to impress, and get the love of indoor s’mores all year long this is one hell of a way to do it!

More Inspired Homemade Home Recipes

Biscoff Pie with Maple Whiskey Marshmallow Fluff

S’mores Skillet Chocolate Dip

S’mores Graham Krispie Treats

Peanut Butter S’mores Treats

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S’mores Chocolate Tart

  • Author: Megan Keno
  • Prep Time: 30 Minutes
  • Cook Time: 45 Miinutes
  • Total Time: 0 hours
  • Yield: 1 Tart 1x
  • Category: Dessert
  • Method: Stove Top
  • Cuisine: French


Ultra decadent but surprisingly easy, this s’mores chocolate tart has silky chocolate ganache and an easy marshmallow creme topping!


Units Scale

Graham Cracker Crust

  • 910 Graham Crackers, broken into pieces
  • 5 Tbsp Butter, melted
  • 3 Tbsp Sugar

Chocolate Ganache Filling

  • 8 ounces Baking Chocolate – Bittersweet or Semi-Sweet
  • 1 cup Heavy Cream
  • 1/2 cup Unsalted Butter, Room Temperature
  • 1/4 tsp Espresso Powder, optional
  • 1/8th Salt
  • 1/2 tsp Vanilla Extract

Marshmallow Topping

  • 4 Large Egg Whites
  • 1 cup Sugar
  • 1/2 tsp Cream of Tartar
  • 1/4 tsp Salt


Graham Cracker Crust

  1. Adjust an oven rack to the middle position and heat the oven to 325 degrees. Pulse the graham crackers in a food processor until the crackers are broken down into coarse crumbs, about eight to ten 1-second pulses. Open and stir edges to make sure no large pieces are stuck and then repeat to make fine crumbs, another 8 to 10 times.
  2. Transfer the crumbs to a medium bowl and stir in the sugar to combine; add the melted butter and toss with a fork until the crumbs are evenly moistened.
  3. Use the bottom of a 1/2 cup measuring cup to press the crumbs evenly into the bottom and up the sides of a tart pan with a removable bottom, forming a crust.
  4. Bake the crust until deep golden brown and fragrant, about 22 minutes. Cool the crust on a wire rack while making the filling. When cool to the touch, you can refrigerate it (covered) until you are ready to fill it.

Chocolate Ganache Filling

  1. Place a wide bottom saucepan over medium-low heat and add in chopped chocolate and heavy cream. Stirring constantly melt the chocolate and cream together. Turn off the heat, and then add in the butter one tablespoon at a time. Stir in the espresso powder, salt, and vanilla extract.
  2. Pour gently into the cooled graham cracker crust.
  3. With a toothpick or skewer pop any bubbles that have formed in the ganache.
  4. Gently place the tart pan and baking sheet into the fridge to set completely, about 2 to 4 hours.

Marshmallow Fluff

  1. Place egg whites, sugar, and cream of tartar in a heatproof bowl – or I use the metal bowl from my standmixer. Set bowl over a saucepan filled with two inches of simmering water creating a mock-double boiler. Do not let it touch the water.
  2. Whisk constantly until sugar is dissolved and mixture has thinned out, about 6 minutes. The mixture will be thick at first, then thin out and appear frothy on top because of the air that you have added to the egg whites.
  3. Using an instant read thermometer the temperature should read 160°F (71°C) to ensure that the egg whites are cooked through. It may take longer than 6 minutes, depending on how fast the water in your double boiler is boiling underneath. Adjust the heat on the water as necessary.
  4. Remove from heat. (No need to let it cool down before continuing.) Add the vanilla extract and salt, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed until stiff glossy peaks form, about 5 to 8 minutes. The sides of the bowl will be cool and the marshmallow fluff will be cool and glossy.
  5. Meringue can be spread, piped, or swirled onto cakes, cupcakes, and other confections. Serve immediately OR torch it with a kitchen torch for a delicious toasted marshmallow topping. (Do not place in the oven under the broiler—it will melt the marshmallows and the chocolate ganache.)

Slice and serve the chocolate s’mores tart!!

Keywords: Chocolate, Tart, Marshmallow, French, S’mores