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S'mores Chocolate Tart

S'mores Chocolate Tart

No bake chocolate tart with a biscuit base, marshmallow fluff, chocolate ganache, whipped cream and toasted marshmallows
Course Dessert
Cuisine American
Keyword Tart
Prep Time 45 minutes
Chilling time 4 hours
Total Time 4 hours 45 minutes
Servings 12
Calories 474kcal
Author thebakingexplorer


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


  • 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



  • 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.


Calories: 474kcal | Carbohydrates: 43g | Protein: 4g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 60mg | Sodium: 208mg | Potassium: 239mg | Fiber: 3g | Sugar: 22g | Vitamin A: 753IU | Vitamin C: 0.2mg | Calcium: 58mg | Iron: 4mg