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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.