This Chocolate S'mores Tart takes everything you love about a classic s'more and gives it a little glow-up. It starts with a crisp, buttery graham cracker crust, then gets filled with a smooth, rich chocolate layer that sets just firm enough to slice. On top goes a soft marshmallow topping that toasts beautifully, so you still get that golden, campfire finish without stepping outside. It's nostalgic, cozy, and surprisingly simple to make, but feels special enough for sharing.
S'mores are a classic for a reason: the sweet chocolate, gooey marshmallow, and crunchy graham cracker all come together in that perfect bite. This Chocolate S'mores Tart takes all those flavors and turns them into a show-stopping dessert you can make right in your kitchen, no campfire needed. The buttery graham cracker crust reminds me a lot of my Chocolate Raspberry Tart, while the rich chocolate layer has the same creamy, indulgent texture as my Chocolate Ganache Tart.
If you love desserts that combine textures, you'll appreciate how the crisp crust, silky chocolate, and toasted marshmallow meringue topping work together here, similar to the satisfying layers in my Banoffee Tart. Whether you're baking for a holiday, a dinner party, or just a cozy night in, this tart brings that nostalgic s'mores flavor in a slightly grown-up, slightly elegant way.
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♥ Why You'll Love This Recipe
All the s'mores flavor - You get the buttery graham cracker crust, melted chocolate vibe, and toasted marshmallow finish without leaving your kitchen.
A little fancy, but still easy - It looks impressive on the table, but the steps are simple and beginner-friendly.
Make-ahead friendly. The crust and chocolate layer can be made ahead, so all you'll need to do later is add and toast the marshmallow meringue.
A crowd-pleaser - Kids and adults both love it, and it works for everything from potlucks to dinner parties.
Perfect texture combo - Crunchy crust + silky chocolate + soft, toasty marshmallow meringue = the best kind of bite.
Uses basic ingredients - Nothing fussy! Just pantry staples you probably already have.
📝 Ingredient Notes
A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.
Graham Crackers: For the crust, graham cracker are used and they need to be completely crushed. You can switch it out for Biscoff Cookies, if you like.
Chocolate: I like to use chopped 60-70% dark chocolate and milk chocolate. You can use chips too. Make sure it's high quality.
Eggs: Four large egg whites for the meringue. You can use the leftover egg yolks to make this Small Batch Lemon Curd or Brioche Dough.
Sugar: I use granulated sugar, but I've also used caster sugar and both work great.
Cream of tartar: This helps stabilize the meringue. If you don't have it, you can skip this ingredient.
See recipe card for quantities.
🍴Special Equipment
Kitchen Scale: It's so important to use a kitchen scale for accurate results.
Tart Pan: You'll need a round 9 inch tart pan with a removable bottom.
Mixer: You can use a stand mixer, or a handheld mixer.
Torch: You'll need a Kitchen Torch for the meringue.
⇄ Substitutions
Marshmallow fluff: Instead of making your own meringue, you can use marshmallow fluff. However, marshmallow fluff is not as stable and it can get quite runny (I tested this, and was not a huge fan). It also melts when torched.
Marshmallows: Skip the meringue, and top the Chocolate S'mores Tart with mini or regular marshmallow, then toast it using a torch or pop it into the oven under the broiler for a couple minute to toast.
✨ Variations
Berries: Add a layer of raspberry or fruit jam, like this Chocolate Raspberry Tart. You can also flavor the meringue.
Caramel: Make Homemade Caramel Sauce and add a layer of caramel right on top of the graham cracker crust, refrigerate to set, then add the chocolate ganache. It will taste amazing!
Mini tartlets: Instead of a 9 inch tart, you can make a few Mini S'mores Tarts.
𓎩 Step-by-Step Instructions
A few instruction photos to help you nail this recipe every time.
Step 1
Prepare a 9in tart pan and grease with melted butter, then set aside
Using a food processor, pulse the graham crackers until crushed, then add the sugar, and melted butter. Pour crushed graham crackers into tart pan and press the crumbs into the bottom of the pan and up the sides. You can use a spoon, offset spatula, or flat measuring cup to create a smooth, flat bottom and sides. Don't press too hard. Just until it's compact. Bake or freeze
Step 2
Chop chocolate: Chop chocolate well and pour it into a heatproof bowl.
Step 3
In a medium pot over low heat, add the heavy cream, butter, and salt and let it come to just about a simmer (not a boil). Pour the hot cream over the chocolate and let the chocolate submerge in the cream for a few minutes, then start stirring until it mixes together and incorporates into a smooth ganache.
Step 4
Pour the ganache into the tart pan and smooth it out. Then place it into the refrigerator to chill for a few hours to set.
💡 Hint: Make sure your stand mixer bowl and whisk attachment are completely grease free. To do this, take some vinegar and wipe down both the bowl and the whisk completely and set it aside to dry.
Step 5
In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and cream of tartar. Do not whisk yet.
In a medium pot on medium heat, place the water and sugar in the pot and mix to combine and bring to a simmer. Do not stir once it comes to a simmer. If you need to, you can use a pastry brush dipped in water to brush the sides of the pot (right above the water line) to prevent crystallization. Cook until the mixture reaches 230℉ (check using candy or digital thermometer).
Step 6
Once the sugar reaches 240℉, the egg whites should be very foamy and frothy and increased in volume by this time. Start drizzling the sugar syrup into the bowl of the stand mixer (avoid the middle and let it drizzle into the side, otherwise the whisk will splatter the hot syrup everywhere). Whisk until the meringue forms stiff peaks (about 5-7 minutes or so) and the mixture is no longer hot.
Step 7
Top the Chocolate S'mores Tart with the meringue, then torch using a kitchen torch. Slice and enjoy.
💬 FAQ
Yes! You can prepare the crust and chocolate layer a day or two in advance. Just make the marshmallow meringue topping and toast it right before serving for the best results.
Yes, you can, but Italian meringue gives a smoother, more elegant finish and won't weep or get grainy like melted marshmallows can sometimes do.
For the best results, yes. The sugar syrup should reach the soft-ball stage (about 240°F) before being poured into the whipped egg whites. This ensures a stable, glossy meringue.
Ganache splitting typically happens because the heavy cream is too hot. When this happens, the fat separates and you can visibly see it become grainy and/or oily. To save it, add a small amount of warm heavy cream and stir continuously. You can read more about it here
If your meringue is runny, it could be caused by one of two things: some sort of liquid was in the bowl with the egg whites (either water or egg yolk), or you added the sugar syrup too soon.
💡Pro Tips
Crush Crackers: Use a food processor to finely crush the graham crackers. If you don't have a food processor, use a rolling pin and add the cookies to a ziploc bag and crush them.
Use measuring cup: It helps to use a flat measuring cup to press the crust down into the tart pan and up the sides to create a smooth tart crust.
High quality chocolate: I like using Ghirardelli, Lindt, or Guittard because I know they all taste wonderful in recipes. Here's more info on baking with the right chocolate.
Chop: Make sure to chop the chocolate so that it melts evenly when you add the hot cream.
Don't boil the heavy cream: Bring the heavy cream to a simmer and turn off the heat. You don't want the cream scorching.
Grease-proof: Make sure your stand mixer bowl and whisk attachment are completely grease free. To do this, take some vinegar and wipe down both the bowl and the whisk completely and set it aside to dry. This helps prevent any liquid from being present when adding the egg whites.
❄ Storage
Store any leftovers in an airtight container in the refrigerator for 3 days.
📖 Recipe Card
No-Bake Chocolate S'mores Tart
Equipment
- 1 Stand mixer fitted with whisk attachment
Ingredients
Graham Cracker Crust
- 1½ cups (180 g) crushed graham crackers about 12 sheets
- 2 tablespoon granulated sugar
- 6 tablespoon (84 g) unsalted butter melted
Chocolate Ganache
- 12 oz (340 g) Chopped Chocolate I use a combination of milk and dark
- 1 cup (228 g) Heavy Whipping cream
- 4 tablespoon (56 g) unsalted butter
- pinch of salt
Meringue
- 4 large egg whites
- ¼ teaspoon cream of tartar
- 1 cup (200 g) granulated sugar
- ¼ cup water
Instructions
Graham Cracker Crust
- Preheat oven to 350℉ and Prepare a 9 inch tart pan (with a removable bottom), and grease with melted butter, then set aside.
- In a food processor, pulse graham crackers until completely crushed. Add sugar and melted butter and mix.1½ cups crushed graham crackers, 6 tablespoon unsalted butter, 2 tablespoon granulated sugar
- Pour crushed graham crackers into tart pan and press the crumbs into the bottom of the pan and and up the sides. You can use a spoon, offset spatula, or flat measuring cup to create a smooth, flat bottom and sides. Don't press too hard. Just until it's compact.
- Bake for 8-10 minutes, then remove and let cool. If you don't want to bake, you can pop it in the freezer for 10-15 minutes.
Chocolate Ganache
- Chop chocolate well and place into a heatproof bowl.12 oz Chopped Chocolate
- In a medium pot over low heat, add the heavy cream, butter, and pinch of salt, and let it come to just about a simmer (not a boil). Pour the hot cream over the chocolate and let the chocolate submerge in the cream for a few minutes, then start stirring until it mixes together and incorporates into a smooth ganache.1 cup Heavy Whipping cream, 4 tablespoon unsalted butter
- Pour the ganache into the tart pan and smooth it out. Then place it into the refrigerator to chill for a few hours to set.
Meringue
- Prep: Make sure your stand mixer bowl and whisk attachment are completely grease free. To do this, take some vinegar and wipe down both the bowl and the whisk completely and set it aside to dry.
- In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and cream of tartar. Do not whisk yet.4 large egg whites, ¼ teaspoon cream of tartar
- In a medium pot on medium heat, place the water and sugar in the pot and mix to combine and bring to a simmer. Do not stir once it comes to a simmer. If you need to, you can use a pastry brush dipped in water to brush the sides of the pot (right above the water line) to prevent crystallization. Cook until the mixture reaches 230℉ (check using candy or digital thermometer).1 cup granulated sugar, ¼ cup water
- Once the sugar reaches 230℉, start whisking the egg whites on high speed.
- Once the sugar reaches 240℉, the egg whites should be very foamy and frothy and increased in volume by this time. Start drizzling the sugar syrup into the bowl of the stand mixer (avoid the middle and let it drizzle into the side, otherwise the whisk will splatter the hot syrup everywhere). Whisk until the meringue forms stiff peaks (about 5-7 minutes or so) and the mixture is no longer hot.
Assembly
- Top the tart with the meringue. You can even pipe the meringue on top if you like. Torch the meringue using a kitchen torch. Slice and enjoy.
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