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 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.
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 whipped soy or coconut cream 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.
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.
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*
- 9" tart tin
- Mixing bowls
- Measuring spoons
- Kitchen scales
- Piping bags
- Dark chocolate
- Sieve
- Kitchen blowtorch
- Marshmallow fluff
*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...
S'mores Chocolate Tart
Ingredients
For the biscuit base
- 275 g Digestive biscuits crushed into crumbs
- 135 g Butter or baking spread melted
For the filling
- 125 g Marshmallow fluff optional
For the chocolate ganache
- 275 ml Double cream
- 275 g Dark chocolate
- A pinch of salt
For the topping & decoration
- 100 ml Double cream
- ¼ tsp Vanilla extract
- 1 tsp Icing sugar
- 65 g Marshmallows
- ½ tbsp Cocoa powder
Instructions
- Blitz the biscuits into crumbs using a food processor, or you can put them in a bowl or freezer bag and bash them up gently with the end of a rolling pin
- Place the biscuit crumbs into a bowl. Add the melted butter and mix it in
- Press the biscuit mixture into the base and sides of a 9" loose bottomed tart tin. An American cup measure, or a shot glass, can help you to evenly press it around the sides and base
- Put the biscuit base in the fridge for 30 minutes
- Spread the marshmallow fluff out onto the base of the tart
- To make the chocolate ganache, warm the double cream up in a pan on a low heat, give it a stir reguarly
- Take the cream off the heat when it starts to steam. Add the chocolate to the cream and leave it for a couple of minutes, then stir until it all melts together. Then stir in the pinch of salt
- Pour the ganache into the biscuit base over the marshmallow fluff. Gently spread it out and smooth the top using a small palatte knife. You can also tap the tin very gently on the work surface to even out the ganache and remove any air bubbles
- Leave in the fridge for at least 4 hours, or ideally overnight, to set
- Remove the tart from the tin, put the cocoa powder into a fine sieve and dust it all over the top of the tart
- Whip up the double cream with the icing sugar and vanilla extract and pipe it around the edges of the tart
- Put the marshmallows onto a plate and use a kitchen blowtorch to toast them. Or you can pop them under the grill briefly
- Place the toasted marshmallows onto the whipped cream
- Serve immediately. Store leftovers in the fridge and eat within 3 days
Notes
- 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 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.
Choclette
That is one epic tart. I find marshmallow irresistible and I'm so glad it's now fairly easy to get hold of vegetarian ones.
Georgiana
So delicious!
thebakingexplorer
Thank you so much!