S’Mores Chocolate Tart Recipe

Imagine your favorite campfire delight—gooey marshmallow, rich chocolate, and crisp graham cracker—all transformed into a sleek, elegant S’Mores Chocolate Tart. This version goes next-level with a layer of velvety chocolate ganache tucked into a buttery shortbread-style crust, then crowned with marshmallow meringue that’s toasted to golden perfection. A sprinkle of flaky sea salt adds a sophisticated twist on nostalgia.

Fabulous enough for dinner parties yet comforting enough for cozy nights, both visually stunning and delightfully nostalgic. This homemade treat elevates s’mores into something unforgettable.

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Homemade S’Mores Chocolate Tart

Recipe Details

Yield: 1 tart
Active Time: 30 minutes
Total Time: 1 hour and 30 minutes

Recipe Ingredients

For the crust:

• 10 ounces speculoos cookies, pulsed into crumbs
• 1 1/2 sticks unsalted butter, melted and cooled slightly (to bind the crumbs)

For the chocolate ganache filling:

• 11 ounces dark chocolate, chopped
• 3 ounces milk chocolate
• 2 tablespoons unsalted butter
• 1 1/4 cups heavy cream
• 1 teaspoon large-flake sea salt

For the marshmallow topping:

• 4 teaspoons gelatin
• 3 tablespoons water
• 2 cups organic sugar
• 3/4 cup light corn syrup
• 6 egg whites
• 1/4 teaspoon lemon juice
• 1/4 teaspoon salt
• 1 teaspoon vanilla powder

Special equipment: A 9-inch springform pan and a handheld pastry torch

Recipe Instructions

1. Make the crust: Preheat oven to 325 °F. Line the bottom of a 9″ springform pan with parchment. Pulse speculoos cookies in a food processor to coarse crumbs; mix with butter. Press into the pan’s bottom and halfway up the sides. Bake for 10 minutes, then cool.
2. Make the ganache filling: Set a bowl over hot water. Melt dark and milk chocolate with butter, then stir in cream and sea salt. Pour into the cooled crust. Chill in the fridge for 30–60 minutes until set.



3. Make the marshmallow topping: Bloom gelatin in water. Simmer sugar, corn syrup, and water to a boil over low. Whisk egg whites, lemon juice, and salt to soft peaks. Slowly pour syrup into whites while beating, then add gelatin and vanilla powder. Whip until combined.



4. Assemble tart: Scoop marshmallow onto ganache layer. Use a torch to toast peaks until golden. Chill briefly before serving to set the topping.

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S’mores Chocolate Tart Nutrition Facts

*Estimated per slice (recipe yields 12 slices).

Serving Size	1 slice (1⁄12)
Calories	≈ 450 kcal
Protein	≈ 6 g
Carbs	≈ 38 g
Sugar	≈ 28 g
Fiber	≈ 4 g
Fat	≈ 30 g

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Variation Ideas & Tips

• Vegan option: Use dairy-free chocolate and coconut-based marshmallows to make the tart vegan.
• Crust swap: Use gluten-free graham crackers or nut-seed crust for dietary flexibility.
• Extra crisp marshmallow top: Toast marshmallow topping twice or use a torch for deeper caramelization.
• Nut finishing touch: Add chopped almonds or hazelnuts around edges before setting.
• Smaller servings: Cut into more slices (e.g. 16) for lighter servings and lower per-slice calories.
• Chill thoroughly: Refrigerate at least 4 hours or overnight, then bring to room temp before serving for better flavor and texture.

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Best Pairings for This Tart

• Vanilla bean ice cream — cold and creamy contrast to the rich tart.
• Espresso or strong coffee — bitterness complements chocolate and marshmallow sweetness.
• Roasted marshmallows or extra toasted mini marshmallows — echo the tart’s theme.
• Fresh raspberries or berry coulis — tart fruit cuts richness and adds brightness.
• Champagne or dessert wine (port, sherry) — bubbles or sweetness pair beautifully with chocolate.

When to Make This Tart

• Holiday dessert tables — an eye-catching and delicious centerpiece.
• Birthday parties — especially for chocolate lovers.
• Dessert at dinner parties — a memorable finish that feels elevated.
• Chocolate-themed events or fondue nights — complementary dessert in chocolate gatherings.
• Summer campfire gatherings — evokes the s’mores vibe with tart form.

Photo credit: Paul Delmont