• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Recipes
    • Breakfast
    • Lunch & Dinner
    • Desserts & Baking
  • About Me
  • Contact
  • Work with Me
  • Cookbook

Home » Recipes » Desserts & Baking

s’mores tart with toasted marshmallow meringue

June 18, 2021 9 Comments

Jump to Recipe - Print Recipe

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.

A s'mores tart on a blue surface, with toasted marshmallow meringue. this recipe

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!

The s'mores tart sliced up on a blue surface.

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.

A tart pan filled with the dough.

Add your milk chocolate – it’s going to melt as the base bakes – and the bake time is only 9 minutes – easy peasy!

A tart pan with the crust pressed in, and chocolate bar pieces sitting on top.

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!

The baked tart topped with the melted chocolate.

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.

A bowl of the egg white, sugar, and cream of tartar mixture being whisked up.

A bowl of the meringue, with stiff peaks.

Spread that over your cooled tart, give it a blast with your kitchen torch and you’re in business.

The baked and chocolate filled tart topped with the marshmallow meringue.

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!

Meringue Alternatives

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!)

Slices of the s'mores tart on a blue surface.

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.)

A close-up of slices of the s'mores tart on a blue surface.

A close-up of one of the slices of s'mores tart sitting on a cake server.

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! 

Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!

S'mores Tart with Marshmallow Meringue

A soft cookie base with graham cracker crumbs, a luscious layer of milk chocolate, and a simple toasted marshmallow meringue topping.
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Keyword: Easy Potluck Desserts, S'mores Desserts, S'mores Tart, Fourth of July Desserts, Summer Desserts
Prep Time: 30 minutes
Cook Time: 18 minutes
Cooling Time: 2 hours
Servings: 8 slices
Calories: 446kcal
Author: Stephanie Simmons

Ingredients

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!

Marshmallow Meringue

  • 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

Instructions

  • 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.

Notes

NOTE: To get 1.5 eggs, use one egg as normal, then crack the other one into a small bowl and beat with a fork. Use half of that amount (it's safe to eyeball this). 
NOTE: I used a 14 x 4.5 Wilton tart pan for this. The recipe makes two tarts. If you don't have a tart pan, any baking dish will work. You could still get two tarts - split the crust dough in half, and use 8x8 pans. Line the pans with parchment for easy removal of the tart when you go to slice and serve it. 
NOTE: The chocolate bar I used is Trader Joe's Pound Plus Milk Chocolate bar - it's one of the best Milk Chocolate bars out there! However, any chocolate bar you like will work fine. 

Nutrition

Calories: 446kcal

The One-Bowl Baker

Order my new book:

The One-Bowl Baker

today!

One-Bowl recipes for incredible cookies, brownies, cakes, and breads made easy enough for anyone to bake!

Order Now:

Walmart // Amazon // Barnes & Noble // Target // Booksamillion // Bookshop // Indie Bound // Book Depository

Get the Bonus e-Book!

Share7
Pin3K
Tweet
Share
3K Shares

More Desserts & Baking

  • s’mores donuts with chocolate ganache and toasted marshmallow
  • key lime pie bars with macadamia nut crust
  • strawberry rhubarb galette
  • homemade strawberry shortcakes with fresh strawberries and perfect whipped cream

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Galbraith says

    November 13, 2022 at 11:06 am

    Have you ever tried adding a bit of marshmallow fluff to the meringue after it’s fluffy? Curious to know if it would work. I do a similar tart but with a dark chocolate ganache and then I smoke it a bit before adding the marshmallow meringue on top. It gives it a very campfire touch. Can’t wait to try this recipe. It seems much less complicated and I love that. 😊

    Reply
    • Stephanie Simmons says

      November 17, 2022 at 6:04 pm

      Hi Galbraith! I have not tried that – I’m not sure if it would work. Let me know how you like this recipe!

      Reply
  2. Tommy Wendling says

    August 15, 2022 at 10:29 pm

    5 stars
    Made this as my dessert of the week and this was absolutely delicious! I will be making this plenty more times in the future!

    Reply
    • Stephanie Simmons says

      August 16, 2022 at 10:32 am

      Thanks so much, Tommy!

      Reply
  3. Jackie Vincent says

    October 10, 2021 at 5:23 pm

    5 stars
    Made this today for a family dinner. Huge hit!!! Everyone was looking for seconds ????

    Reply
    • Stephanie Simmons says

      October 13, 2021 at 5:34 pm

      So glad this was a hit, Jackie! This one always flies off the table with my family too. 🙂

      Reply
  4. April says

    October 29, 2017 at 7:31 pm

    If I had to choose between the campfire s’mores and your grown up version s’mores, I would go for the adult version. They look too good!

    Reply
    • bluebowl says

      October 29, 2017 at 10:33 pm

      Thank you!! These are honestly my favorite out of all the desserts I have posted! ?

      Reply
  5. Mark Gaub says

    September 03, 2017 at 7:08 pm

    Great idea for cookout tomorrow ! Thanks for sharing

    Reply

Primary Sidebar

Hi. I’m Stephanie

I’m a Mom & Grandma-taught cook + baker, and I’m excited to share my love of all things food with you!

Learn more

Order my new book

One-Bowl recipes for incredible cookies, brownies, cakes, and breads made easy enough for anyone to bake!

Order now

Reader Faves

A straight on view of a slice of banana cake topped with maple cream cheese frosting.

gluten-free banana cake with maple cream cheese frosting

A salad bowl full of fresh greens, sliced pears, pomegranates, mandarin oranges, and walnuts.

winter salad with pears, pomegranates, and walnuts

chocolate cherry pie cookies

creamy chicken wild rice soup

salted chocolate peanut butter tart

maple bacon cupcakes with brown butter frosting and candied bacon

Seasonal Picks

Thick, soft raspberry sugar cookies are stuffed with a creamy raspberry cheesecake filling and drizzled with white chocolate. These cookies are absolutely packed with flavor and can be made ahead & frozen until ready to bake! #raspberry #raspberrycookies #cheesecake #cheesecakecookies #raspberrycheesecake #whitechocolate #cookierecipes #christmascookies #valentinesdesserts #springdesserts #bluebowlrecipes | bluebowlrecipes.com

white chocolate raspberry cheesecake cookies

A skillet brownie topped with vanilla ice cream.

fudgy triple chocolate skillet brownie

A stack of broken open cookies, showing their gooey insides with chocolate puddles.

jumbo bakery-style chocolate chip cookies

A tray full of chocolate truffles.

homemade black forest chocolate truffles

classic taco salad with cilantro lime dressing

Short ribs on a bed of cheddar mashed potatoes, on plates.

beer braised short ribs with cheddar mashed potatoes

Subscribe for recipes

Footer

  • Privacy Policy
Blog Meets Brand

© 2023 Blue Bowl Recipes. All Rights Reserved.