Jump to Recipe Jump to Video Print Recipe

This S'mores Chocolate Tart is a no bake tribute to the wonder that is a s'more - marshmallow and chocolate squished between two biscuits and toasted over the campfire. This elegant tart brings all the flavours of s'mores to the dinner table. It has a buttery biscuit base, a hidden layer of marshmallow fluff, a rich chocolate ganache filling, with a whipped cream and toasted marshmallow topping.

Ingredient Tips & Equipment Information

You can use either butter or a baking spread for the biscuit base.
I recommend using good quality chocolate for the ganache filling for the best flavour and most accurate results. Avoid using cooking or baking chocolate.
I used all dark chocolate for the ganache, but you can also use all milk chocolate or a mix of dark and milk chocolate if you like instead.
Make sure to use double cream for the ganache filling, single cream will not work.
Do NOT toast the marshmallows after placing them on the whipped cream, as it will make the whipped cream melt. Toast them on a plate or baking tray first, then transfer them onto the cream.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make S'mores Chocolate Tart

To make the biscuit base, crush the biscuits either in a food processor, or by hand with a rolling pin. Add the melted butter and mix it in. Press the mixture into a tart tin around the sides and base, until compact and even. Put it in the fridge to chill for 30 minutes.

Spread the marshmallow fluff out onto the base of the tart. Then make the ganache, heat the double cream and add in the chocolate, stir together until they are melted, then mix in a pinch of salt. Pour the ganache over the fluff and smooth it out. Put in the fridge to chill for 4 hours or overnight. Once it is fully set, decorate with a dusting of cocoa powder, whipped cream and toasted marshmallows.

For the full recipe with measurements, head to the recipe card at the end of this post.

What is a s'more?

A s'more is an America dessert commonly enjoyed around a bonfire or campfire. A marshmallow and a couple of squares of chocolate are sandwiched between two graham crackers (similar to a digestive biscuit). It is then toasted over the fire so the chocolate melts and the marshmallow goes gooey. It is called a s'more because once you have one, you always want some more!

How long does the S'mores Chocolate Tart last for and can it be frozen?

The tart should be stored in the fridge and will last for 3 days. Unfortunately this recipe is not suitable for freezing.

Can you make this recipe with a pastry base?

Yes, you can follow the shortcrust pastry recipe used in my Bakewell Tart recipe. Or if you'd like a chocolate pastry base, you can use the recipe from my Vegan Chocolate Tart.

Can this recipe be made gluten or dairy free?

You can make this recipe gluten free by using gluten free biscuits for the base. Most shops, especially larger stores, will stock gluten free biscuits. To make this tart dairy free, replace the double cream with coconut milk and make sure the chocolate you use is dairy free. You will also have to replace the whipped cream with a dairy free cream alternative and use a dairy free spread for the biscuit base. Check my Vegan Chocolate Tart recipe for more details on how to make a dairy free chocolate ganache filling. Please do check the labels for everything you use to make this recipe if you are serving it to someone with an allergy or intolerance.

What is marshmallow fluff?

Marshmallow fluff is a gooey marshmallow spread that has the texture of the inside of a marshmallow that has been toasted. It is gluten free and vegetarian. I usually purchase it from Amazon. If you can't get hold of it, you can cover the base of the tart with marshmallows and cover them with the ganache, or omit it entirely.

What are the best marshmallows to use?

I'm vegetarian, so I always use a gelatine free marshmallow brand called Freedom Mallows. They do a great range of marshmallows that I'm a huge fan of. If you are serving this tart to vegetarians, please ensure that the marshmallows you use in this recipe are gelatine free.

How should you toast the marshmallows?

Whatever you do, do NOT toast the marshmallows after placing them on top of the whipped cream. The heat from the kitchen blowtorch will make the whipped cream melt all over your freshly made tart. I put the marshmallows on a plate, toast them with the blowtorch, then transfer them to the tart.

More tips for making the S'mores Chocolate Tart:

The whipped cream decoration is optional, but delicious!
A US cup measure or a shot glass make handy tools for pressing the biscuit base into the tin and up the sides evenly.
If the ganache splits, add a splash of milk and whisk it vigurously to bring it back.
To remove the tart from the tin, place it onto a can (of beans, soup etc), then gently pull the sides of the tin downwards. Take the tart (still attached to the base of the tin) off the can. Use a palatte knife to gently loosen the base, then slide it onto a serving plate.

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

Recommended equipment & ingredients*

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

More sweet tart recipes...