A totally indulgent homemade s’mores tart that combines all the classic elements of campfire s’mores: a cinnamon-spiced graham cracker crust and a gooey chocolate ganache filling, topped with big swirls of toasted marshmallow meringue. You won’t be able to resist this delicious and nostalgic treat!
In what was nearly a major travesty, I misplaced my smudged and note-covered recipe for this s’mores tart in the midst of packing and leaving our old house. Thankfully, it resurfaced in a pile of our important documents, because this indulgent chocolate-y, marshmallow-y, concoction is one of my favorite recipes to date.
Friends, it’s the stuff that dreams are made of.
…If you also dream about creamy chocolate ganache, and spiced graham cracker crusts, and big fluffy piles of toasted marshmallow meringue.
For the Topping:
- 20-25 large marshmallows, cut in half (like a hamburger bun)
For the Crust:
- 7 tablespoons butter, melted
- 2 tablespoons brown sugar
- 1 ½ cups (150 g) graham cracker crumbs, 1 package, 13 rectangle graham crackers
For the Filling:
- ⅛ teaspoon coarse, kosher salt (use half the amount, just a pinch, for table salt)
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- 1 ½ cups (255 g) semisweet or bittersweet chocolate chips or bar chocolate, chopped (see note)
MAKING THE CRUST
- Preheat the oven to 350 degrees F.
- Combine all the ingredients together in a small bowl and stir until the graham cracker crumbs are evenly moistened.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate or 9-inch tart pan.
- Bake for 8-10 minutes until just lightly golden. Remove from the oven and let cool completely.
MAKING THE FILLING
- Add the chocolate to a medium bowl. Heat the cream (in a saucepan or microwave) until it starts to steam and small bubbles form at the edges.
- Pour the cream over the chocolate and let sit for 1-2 minutes.
- Stir to combine well; it will look separated and grainy as you first start to stir, but eventually it will combine into a glorious, glossy, thick mixture.
- Stir in the vanilla and salt.
BAKE THE TART
- Pour the chocolate ganache into the cooled crust and spread evenly.
- Chill in the refrigerator for at least an hour (or up to overnight).
- About an hour before serving (can do this up to 2-3 hours in advance), preheat the oven broiler and place an oven rack 5-7 inches away from the heating element.
- Cover the top of the pie with the cut marshmallows (cut side down).
- Broil the pie until the marshmallows puff and turn golden, about 1 minute, turning the pie several times to evenly brown the marshmallows. KEEP A CLOSE EYE ON THE PIE THE WHOLE TIME- it can go from beautiful to burned in a matter of seconds!
- Let the pie rest at room temp for about an hour or pop in the refrigerator for 20-30 minutes to allow the chocolate layer to set up after being broiled.
- The pie can be refrigerated (or left at room temp) for 2-3 hours after the marshmallows have been toasted. Any longer and the marshmallows might get stickier and kind of wet.
- Slice the pie into pieces with a sharp knife (dip it in hot water and wipe clean between slices for more even cutting) and serve.