• Prep Time: 20 mins
  • Cooking Time: 20 mins
  • Serves: 12

Smores Tart

  • Recipe Submitted by on

 Ingredients List

  • For the crust
  • 2 cups graham cracker crumbs
  • 1/3 cup + 1 tbsp butter melted
  • 2 tbsp sugar
  • For the chocolate filling
  • 7 ounces by weight dark chocolate, chopped into small pieces
  • 7 ounces whipping cream
  • 3 ounces milk
  • 1 tsp vanilla
  • 1 large beaten egg
  • For the marshmallow top
  • One 1/2 pound 250gram bag large marshmallows


To prepare the crust
Lightly grease an 11 inch tart pan. Preheat oven to 350 degrees F.
Mix together the graham crumbs, butter and sugar.
Press into the bottom and sides of the greased tart pan.

To prepare the chocolate filling
Bring the cream and milk just to boiling and pour the hot liquid over the chopped chocolate. Let stand for 5 minutes and whisk together until smooth.
Cool for about 10 minutes before whisking in the beaten egg and vanilla.
Pour into the crust and bake at 350 degrees for about 20 minutes. The center can still be a little wobbly at this point. The surface should still be shiny.
Remove from oven, change the oven setting to broil and move the oven rack to the bottom. place the tart on a pizza pan or large circular baking pan. This will later allow you to easily turn the tart as the marshmallows toast.

To prepare the toasted marshmallow top
Cut the marshmallows in half with kitchen scissors and starting by placing one marshmallow half in the center of the tart, arrange the rest of the marshmallow pieces in a tight circular pattern right to the edge of the crust.
Place in the oven under the broiler and watching closely broil until the top is evenly golden brown. I like to rotate the pan 90 degrees about every 15 seconds to ensure even browning. The entire process should take just a few minutes.
Cool the tart to room temperature before serving. If refrigerating the tart allow it to come back up to room temperature before serving for best results.
Serve with a drizzle of chocolate ganache if desired.

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