Enjoy the flavors of s’mores year round, and without a camp fire with this rich and decadent no bake S’mores Tart.
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Y’all, I know that this S’mores Tart screams camp fire, fireflies, and summer, but for us, summer is over. We started back homeschooling last Monday, and it’s been smooth sailing.
We are completely in love with our new curriculum’s that I chose. I never would have thought, before homeschooling, that there were so many choices out there. I mean, y’all I buy curriculum, complete with lesson plans, and an answer key. It’s really kind of neat.
The first year we only bought science and math, because I wanted to cover everything, and not leave something out. Math is one of those things that you need to know.
No, you don’t need to know some of it, but a lot of it you do, and I just didn’t want Kelsie missing out. I bought science, because Kelsie wants to be a zoologist and I wanted to make sure we were covering all the science she is going to need for college.
Now, though, with starting 7th grade I bought writing, reading, and history, to go with science and math curriculum. It’s a lot to take in.
I literally sit down and lesson plan our days out, just like your own child’s teacher would for school. The only difference is I chose the curriculum, and a state didn’t.
I swear I’m gonna write a whole post on homeschooling, soon! But today, we’re gonna talk about this S’mores Tart!
This S’mores Tart has a rich chocolate ganache that is fudgy in taste, and pairs perfectly with sweet marshmallow topping, aka swiss meringue.
Don’t let any of those words like ganache and marshmallow/swiss meringue scare you.
This S’mores Tart is actually really simple to make. Anybody can make this with little to no cooking skill.
How do you make a S’mores Tart?
Start by making a graham cracker crust: In a food processor, you give the graham crackers a good swirl to create crumbs, and then add sugar and melted butter. Press this mixture into your tart pan (this is the exact tart pan that I have), or you could make individual tarts, by using mini tart pans.
Next make chocolate ganache filling: Heat the cream, and pour the hot cream over chopped chocolate + butter. Mix until smoothe.
Lastly make marshmallow topping: Gently heat up sugar, egg whites, and cream of tartar up. Whisking the entire time. Once the temperature reaches 160 degrees, you transfer the mixture to a stand mixer, and beat until nice and fluffy, resembling marshmallow fluff. YUM!
Assemble: Spread that ganache into the graham cracker crust, and plop that marshmallow topping on top. Torch with a kitchen torch, until nice and golden brown. (this is the exact torch that I have)
How do I make a dairy free or gluten free tart?
Simply substitute for your favorite dairy free and gluten free alternatives.
Can I use a store bought graham cracker crust?
Sure! I just like a homemade better. And it’s quite easy!
Y’all this is a no bake dessert! Well, unless you count the need to bake the graham cracker crust. This is more like a refrigerator dessert, because once you get everything together, this guy is gonna live in the fridge until ready to serve.
No bake desserts are really perfect for this time of year, since it’s hot as all get out outside, and no one wants to heat up the house with a hot oven for almost an hour.
We may be over summer, but until it actually starts to cool off outside, it’s still summer, and summer calls for s’mores! S’mores without the sweat and mosquitoes and ant bites is my favorite kind of s’more!
You know what other desserts are great in the heat, besides no bake? Ice cream! Check out all the tasty ice cream choices that we’ve made. From custard based to no churn, I’ve got you covered!
More summery desserts:
- 1 package Annie's Homegrown Organic Honey Graham Crackers you can also use any brand you'd like, you'll need about 10 full graham cracker sheets
- 6 tablespoons butter, melted
- ⅓ cup sugar
- 1 cup heavy whipping cream
- ½ stick butter, cubed, room temperature
- 12 ounces semi-sweet chocolate, chopped I use Ghirardelli
Marshmallow Topping aka Swiss Meringue
- 3 egg whites, room temperature
- ½ cup sugar plus 1 tablespoon
- ⅛ teaspoon cream of tarter
- ½ teaspoon vanilla extract
- Using a food processor, blend up the graham crackers until they are crumbs. Add the sugar, and give a whirl. Pour in the butter, and pulse until it comes together. And everything looks like wet sugar. Pour into your tart pan and firmly press using your fingers. Making sure it's completely compacted. Bake the crust on 350 degrees for 10 minutes. Cool completely before going to the next step.
- Place the chopped chocolate and butter in a large bowl, and set aside. Heave the heavy cream in a small sauce pan over medium to high heat, whisking constantly. As soon as you get the first few bubbles, indicating a boil, remove from the heat, and pour over the chocolate and butter. Stir until the chocolate and butter and completely melted, and lump free. Pour the filling into the completely cooled crust, and place in the fridge for at least 3 hours.
Marshmallow Topping/aka Swiss Meringue
- In a medium sized heat safe bowl, whisk together the egg whites, sugar, and cream of tarter. Place the bowl over a small pan with simmering water, making sure that the water doesn't touch the bottom of the bowl.
- Whisk the mixture until the sugar has dissolved completely, and the temperature reaches 160 degrees. This will take about 4 minutes. Whisk the entire time!
- Remove the bowl from the pan, and pour into a stand mixer, fitted with a whisk attachment. Beat on high speed for 5 to 6 minutes, or until glossy stiff peaks have been achieved. Beat the vanilla in. Remove the tart from the fridge, and spread the marshmallow topping on top. Toast using a small torch. (I got mine from Amazon) Store tart in fridge until ready to serve.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 412Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 48mgSodium: 162mgCarbohydrates: 44gFiber: 2gSugar: 34gProtein: 4g
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