This S’mores Tart is the ultimate summer dessert! It has a soft cookie base with graham cracker crumbs mixed in. There’s a luscious layer of milk chocolate in the middle, and it’s topped off with a toasted marshmallow meringue.
This recipe was originally published September 2, 2017, and updated in June of 2019, but I just revamped it with clearer directions and gave it new photos and an updated crust recipe!
Are you ready for this? This is my ALL TIME FAVORITE DESSERT. This is S’mores Tart.
If you’re eyeing up this dessert and thinking, “Woah lady, this looks like a lotttt of work!” – stop right there. This is one of those wonderfully deceptive desserts that packs a big visual punch while secretly being very easy to make. Win win!
I wanted to make something that had all the best parts of a s’more with a more “grown up” feel to it. Let’s learn how to make it!
How to Make S’mores Tart
If you can mix up a batch of cookie dough, you can make this tart. We’re starting off with a soft cookie dough – meets crust – meets graham cracker situation. It’s glorious. Press it into your greased tart pan.
Add your milk chocolate – it’s going to melt as the base bakes – and the bake time is only 9 minutes – easy peasy!
Once the tart is done baking, you’ll need to use a spoon to evenly spread out the melted chocolate. Stand back and admire that for a moment – then carry on to the final step!
How to Make Marshmallow Meringue:
Last, we’re topping our tart off with a homemade marshmallow meringue. It’s super easy to make – promise!
We’re just heating egg whites, sugar, and cream of tartar in a bowl over a pot of steaming water and whisking for 3 minutes to gently cook the mixture. Then, we’ll beat that mixture with an electric mixture for 4-6 minutes until it’s nice and stiff.
Spread that over your cooled tart, give it a blast with your kitchen torch and you’re in business.
Here are some other tips I’ve learned from making this tart about 586 times.
Blow Torch Recommendation
I recommend getting one from your local hardware store – it’ll have a large butane tank with a small attachment that screws on. These work SO much better than the flimsy little hand held ones you see on amazon, etc. I had one and it died pretty quickly. The one I picked up at a hardware store was about $20-$30, so still pretty affordable. You can also use your oven’s broiler to toast the topping for 1-2 minutes, but be sure to keep an eye on it so it doesn’t burn. Personally, I think the toasted taste is better from a torch, but you certainly don’t have to buy one just for this recipe!
The meringue layer may seem intimidating but I promise you can pull it off! If you really want another option, though, you can cheat the marshmallow layer by using whole marshmallows (cut in half) or mini marshmallows or store bought marshmallow cream. I still recommend popping it under the broiler or using a kitchen torch to toast the topping.
Tart Pan Alternatives
I used a tart pan like this (affiliate link) but you can make this in an 8×8 square pan. You could also bake it in a 9-inch round tart pan, but I haven’t tried it so I’m not sure if you would need to multiply the crust ingredients by 1 and 1/2 to make a bit more crust. Let me know if you try it!! (You could test it by pressing half the dough in and see if it covers the whole pan and enough of the sides. I’ll try to test it next time I make this and I’ll update the recipe accordingly!)
Is your mouth watering yet? Mine is a little. Ok, a lot. If you have any summer plans that involve a potluck/cookout/picnic/ – make this. It’s super easy, it looks stunning, and it’s INSANELY delicious. I cannot stress how good this is. I could eat a whole one on my own.
(When I first made this + told my husband he should take them to work to share – he immediately refused. “It’s too good to share” – his words, not mine.)
Thank goodness for chocolate bars + marshmallow meringue, and this s’mores tart! Happy baking, friends.
Did you make this recipe? Snap a photo and leave a comment!
S’mores Tart with Marshmallow Meringue
For the Cookie Crust:
- 1/4 cup vegetable oil
- 1 large egg
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup + 3 TBSP all-purpose flour
- 1/4 cup whole wheat flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup + 2 tbsp crushed graham crackers
- 10 ounces milk chocolate This can be a baking bar, hersheys bar, or chocolate chips. Use whatever you like best!
- 3 egg whites
- 3/4 cup granulated sugar
- 1/4 plus 1/8 tsp cream of tartar Do NOT skip this ingredient! It's crucial.
- 1/2 tsp vanilla extgract
- Prep: Preheat oven to 350 degrees. Crush graham crackers and set aside. Spray a tart pan (see notes for alternatives) well with non stick spray.
- Make the Crust: Mix oil, egg, vanilla, and sugars in a medium bowl with an electric mixer. Add the flours, baking powder and salt and mix until you have a dough. Mix in the graham cracker crumbs last.
- Bake: Press the dough into the pan. Evenly distribute your chocolate of choice across the top of the dough layer. Bake for 8-9 minutes. Use a spoon to gently spread the melted chocolate out so it fills the crust. Let the tart cool before adding the meringue topping.
- Make the Marshmallow Meringue: Add an inch or so of water to a small/medium saucepan. Grab a heat safe bowl and make sure it won't be sitting in the water - test it by setting it on the pot, over the water, lifting off and seeing if the bottom is wet. Heat the water over medium heat, until gently steaming. In your selected bowl, add egg whites, sugar, and cream of tartar (crucial to getting the right texture). Set the bowl over the pot of water. Cook, whisking constantly until sugar is dissolved and egg whites are warm and smooth to the touch (you shouldn't be able to feel granules of sugar), about 3-4 minutes, or until a candy thermometer reaches 170° F without touching the bottom of the bowl. Remove from the heat immediately, and add the vanilla. Mix with an electric mixer on high speed for 4-6 minutes until stiff, glossy peaks form when you lift the mixer up from the meringue. (See photo above.)Toast the Meringue: Using a kitchen torch, toast the marshmallow. You can also put it under the broiler in your oven for 1-2 minutes - keep a close eye on it so it doesn't burn.
- Serve + Store: Serve immediately once meringue has been toasted. This is best the day it's made, but you can keep leftovers tightly covered in the fridge for about 3 days. You can bake the tart base with the chocolate 1-2 days ahead, and keep it well-covered at room temperature until the day you want to serve it. Make the meringue just before serving.
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