S’mores Tart

Buttery graham cracker crust filled with a creamy chocolate pastry cream and topped with a light, fluffy marshmallow topping. This s’mores tart is making all my cozy dreams some true!!

S’mores Tart

What do you do when you reeeeeally want a s’more but you don’t want to start a fire and roast marshmallows?? You make your own giant s’mores tart, of course. I don’t think this one will disappoint either, it’s almost *dare I say it* better than a regular s’more…

I love a good s’more, probably because we eat them a lot around here. It seems like every time we have a family get together there’s a fire going out back, so naturally it wouldn’t be a fire without s’mores, obviously. Noah also just loves to be outside building a fire, and when its 20 degrees outside (doesn’t happen very often in Alabama, but it does), s’mores are a good bargaining technique for him to get me to come outside!

What is a S’mores Tart?

We all know that s’mores are graham crackers, chocolate, and a roasted marshmallow that you’ve made by the fire. Sooo I’m taking the same idea here and I’ve made a graham cracker crust made up of graham cracker crumbs, brown sugar, and butter, filled it with a chocolate pastry cream, and topped it with a homemade marshmallow fluff that I’ve torched with my kitchen torch for the toasted effect.

This is a dessert you can serve a bigger crowd, but I will say that Noah and I pretty much ate the whole thing together over the course of a few nights – so no judgment here 🙂

There are some things that can make this dessert (especially the marshmallow topping) a little bit on the tricky side – so I’m including some really great tips below so you’ll have a fail-proof tart. Keep reading!!

Ingredients for S’mores Tart

• Graham cracker crumbs (either purchased as crumbs or whole graham cracker sheets ground in a food processor)
• Butter
• Brown sugar
• Salt
• Whole milk
• Vanilla
• Sugar
• Cornstarch
• Egg yolks
• Corn syrup (or honey)
• Cream of tartar

Tips for this Tart

1. Whisk the pastry cream constantly. Making pastry cream is a bit of a dance and an arm workout at the same time. One of the biggest lessons I’ve learned making this decadent French dessert is to never stop whisking. Take it from me: the texture of your pastry cream depends on it! I made this pastry cream tutorial to show you step-by-step how to get the perfect pastry cream every time. I highly recommend you check it out!
2. Make sure your bowl for the marshmallow fluff is very clean. If you’re anything like me, you use the bowl of your stand mixer constantly, which means that butter and oil – aka grease – will buildup on the sides of your bowl. For a meringue to whip up properly and hold its shape your bowl needs to be as clean as possible. I like to wipe down the sides of my bowl with vinegar then wash it again. Trust me – this makes such a difference!!!
3. Use a kitchen torch. Torches like this one are so affordable and really make such a difference in the presentation of your tart. It wouldn’t be a s’more without a little toasting, would it!?

If you make this tart, tag me in socials @sarahsdayoff so I can see!! I hope you all have a lovely week and a great holiday season!!

Love,

Sarah

Print Recipe

S'mores Tart

Buttery graham cracker crust filled with a creamy chocolate pastry cream and topped with a light, fluffy marshmallow topping. This s'mores tart is making all my cozy dreams some true!!

Author: Sarah Crawford

Ingredients

For the Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs (about 12 graham cracker sheets)
• 1/4 cup light brown sugar
• 6 Tbsp butter melted

For the Chocolate Pastry Cream

• 2 cups whole milk
• 1 tsp vanilla bean paste or use pure vanilla extract
• 1/4 tsp kosher salt
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 5 large egg yolks
• 6 Tbsp butter cubed and chilled
• 1 (4-oz) bar semisweet chocolate finely chopped

For the Marshmallow Topping

• 1/3 cup water
• 3/4 cup granulated sugar
• 3/4 cup honey or use light corn syrup
• 3 large egg whites at room temperature
• 1/2 tsp cream of tartar
• 1 1/2 tsp vanilla extract

Instructions

For the Graham Cracker Crust

• Preheat oven to 350°F. Mix graham cracker crumbs, sugar, and butter in a large bowl. The mixture should resemble wet sand.
• Press mixture into the bottom and up the sides of a tart pan. You can use the bottom of a flat glass to gently press the mixture into the pan. Bake 10 minutes or until lightly browned and fragrant.

For the Chocolate Pastry Cream

• Combine milk, vanilla, and salt in a large, heavy-bottomed saucepan over medium-low heat. Bring mixture to a simmer, whisking occasionally, and cook 5 minutes.
• Meanwhile, combine sugar, cornstarch, and egg yolks in a large bowl. Whisk vigorously 2 full minutes or until mixture is very pale and thick.
• Slowly ladle about half of the hot milk mixture into the egg mixture, whisking constantly. Pour egg mixture into the saucepan with the remaining milk.
• Increase the heat to medium and continue to cook, whisking constantly, 3 to 5 minutes or until cream has the thickness of pudding and becomes glossy in texture.
• Scrape pastry cream into a fine mesh sieve set over a clean bowl, pressing with a spoon or spatula to get cream through.
• Whisk in butter, one cube at a time, until smooth. Whisk in chocolate until melted and smooth.
• Press a sheet of plastic wrap directly onto the surface of the pastry cream and refrigerate until it's cold, at least 4 hours.

For the Marshmallow Topping

• Stir water, sugar, and honey in a medium saucepan. Insert a candy thermometer into the pan and set over medium-high heat. Cook, stirring occasionally until mixture reaches 240°F.
• Meanwhile, place egg whites and cream of tartar in the bowl of a stand mixer. Make sure the bowl is very clean. Beat on high speed 3 to 4 minutes or until egg whites look slightly foamy and can hold soft peaks.
• With the mixer running on medium speed, pour hot syrup into the bowl in a very slow, steady stream.
• Once the sugar syrup is mixed in, increase mixer speed to high and continue to whip until mixture can hold stiff peaks, about 7 to 8 minutes. Beat in vanilla.