How to Make A S'mores Tart

A slice of the S'more Tart with it's browned marshmallow topping sits on a brown rimmed plate with a fork and napkin in the background.

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As one of the favorites of summer, especially when camping, this easy tart is one you'll want to put on your dessert menu over and over. It's a great way to start getting children interested in the kitchen. Let them try their hand at piping - I can guarantee it will be interesting.

Prep Time1

Total Time1

Course: Dessert

Cuisine: American

Keyword: How to Make S'mores, S'Mores,, Tart,

Servings: servings

Calories: 464kcal

Author: Helen S. Fletcher

Equipment

9x1" tart pan with removable bottom
Thermometer

Ingredients

Graham Cracker Crust

1 1/3 cups graham cracker crumbs (170 grams)
1/3 cup powdered sugar (34 grams)
10 tablespoons unsalted butter (140 grams)

Milk Chocolate Filling

12 ounces milk chocolate (340 grams)
1 cup heavy cream
1/2 cup peanuts or other nuts, optional (60 grams)

Marshmallow Cream

3 tablespoons water
2/3 cup corn syrup
1/3 cup granulated sugar (65 grams)
2 large egg whites (64 grams)
2 teaspoons vanilla extract

Instructions

Graham Cracker Crust

Place the graham crackers and powdered sugar in the processor bowl and process to make crumbs. If not using a processor, put the crumbs in a plastic bag and roll over them with a rolling pin to make the crumbs. Continue as below.
Add 3/4 of the butter and pulse until the crumbs are evenly coated. Press a small amount of crumbs between your fingers to make sure it will stick together firmly. If not, add the remainder of the butter.
Spray the 9x1" tart tin with a non-stick baking release. Arrange 2/3 of the crumbs evenly along the inside edge of the pan. Using your hand or a measuring cup, press the crumbs firmly into the side of the pan.
Place the remainder of the crumbs evenly on the bottom of the pan and press in firmly. Set aside.

Milk Chocolate Filling

Without cleaning the processor bowl, add the nuts and pulse to chop coarsely. Distribute evenly over the crust. Set aside.
Put the cream in a saucepan and bring to a simmer. Do not boil. Remove it from the heat. Submerge the chocolate under the cream for a few minutes.
Stir, or gently whisk the mixture together until the chocolate is completely melted and the mixture is combined. Make sure to get into the edges of the pan.
Pour it into the shell and let it set up at room temperature or speed it along by refrigerating it.

Marshmallow Cream

In a small saucepan, bring the water, cornsyrup and 1/4 cup (50 grams) of sugar to a boil. Continue to boil hard until a candy thermometer reaches 245°F.
In the meantime, place the egg whites and vanilla in a clean mixing bowl fitted with a whisk. Beat the egg whites to the soft peak stage.
Slowly add the remaining sugar and return to the soft peak stage. If the whites get done before the syrup, reduce the speed to the lowest and keep mixing. Do not turn the mixer off.
When the syrup comes to temperature, raise the speed of the mixer to medium and slowly drizzle it into the whites. Turn the mixer to high and beat until thick and lukewarm.
Fit a piping bag with a 1/2" to 3/4" plain tip and pipe "kisses" around the outer edge of the tart. Continue piping moving in towards the center until it is completely covered. Not into piping? Spoon on the marshmallow cream and make pretty swirls with the back of a spoon.
With a small blow torch or a propane tank, lightly toast the topping.
To make perfect slices, heat the knife under really hot water, dry it quickly and slice straight down. Do not use a sawing motion.
Store the tart in the refrigerator. But serve it at or near room temperature.

Notes

There is always an abundance of photos to guide you in the post above.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

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When adding the butter to the crumbs withhold about a quarter of it. Different graham crackers absorb more or less butter. More can always be added. If it does become too wet, add more crumbs.

Press the crumbs into the pan very firmly or it will crumble when cut.

For the best cuts as seen in the photos of the completed tart, use a hot, dry knife. Run the knife under really hot water and quickly wipe it dry. Cut straight down on the tart, do not use a sawing motion.

When making the syrup for the marshmallows, use a saucepan that holds about 6 cups. The mixture rises up as it boils. However, do not use a large pan or the ingredients will spread out too much making it difficult to use the thermometer.

Chopping the chocolate helps to melt it quickly and evenly. Whisk it smooth but don't be too enthusiastic or there will be a lot of air bubbles.

Store in the refrigerator but serve at or near room temperature.

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