S’Mores Chocolate Tart Recipe

Imagine your favorite campfire delight—gooey marshmallow, rich chocolate, and crisp graham cracker—all transformed into a sleek, elegant S’Mores Chocolate Tart. This version goes next-level with a layer of velvety chocolate ganache tucked into a buttery shortbread-style crust, then crowned with marshmallow meringue that’s toasted to golden perfection. A sprinkle of flaky sea salt adds a sophisticated twist on nostalgia.

Fabulous enough for dinner parties yet comforting enough for cozy nights, both visually stunning and delightfully nostalgic. This homemade treat elevates s’mores into something unforgettable.

Homemade S’Mores Chocolate Tart

Recipe Details

Yield: 1 tart
Active Time: 30 minutes
Total Time: 1 hour and 30 minutes

Recipe Ingredients

For the crust:

• 10 ounces speculoos cookies, pulsed into crumbs
• 1 1/2 sticks unsalted butter, melted and cooled slightly (to bind the crumbs)

For the chocolate ganache filling:

• 11 ounces dark chocolate, chopped
• 3 ounces milk chocolate
• 2 tablespoons unsalted butter
• 1 1/4 cups heavy cream
• 1 teaspoon large-flake sea salt

For the marshmallow topping:

• 4 teaspoons gelatin
• 3 tablespoons water
• 2 cups organic sugar
• 3/4 cup light corn syrup
• 6 egg whites
• 1/4 teaspoon lemon juice
• 1/4 teaspoon salt
• 1 teaspoon vanilla powder

Special equipment: A 9-inch springform pan and a handheld pastry torch

Recipe Instructions

1. Make the crust: Preheat oven to 325 °F. Line the bottom of a 9″ springform pan with parchment. Pulse speculoos cookies in a food processor to coarse crumbs; mix with butter. Press into the pan’s bottom and halfway up the sides. Bake for 10 minutes, then cool.
2. Make the ganache filling: Set a bowl over hot water. Melt dark and milk chocolate with butter, then stir in cream and sea salt. Pour into the cooled crust. Chill in the fridge for 30–60 minutes until set.



3. Make the marshmallow topping: Bloom gelatin in water. Simmer sugar, corn syrup, and water to a boil over low. Whisk egg whites, lemon juice, and salt to soft peaks. Slowly pour syrup into whites while beating, then add gelatin and vanilla powder. Whip until combined.



4. Assemble tart: Scoop marshmallow onto ganache layer. Use a torch to toast peaks until golden. Chill briefly before serving to set the topping.

Appetizer Options

• Mini Brie & Fig Crostini — Fruity and savory bites to set a refined tone before the indulgent dessert.
• Prosciutto-Wrapped Dates — Sweet-salty harmony that contrasts beautifully with chocolate.
• Butternut Squash Soup Shots — Cozy and savory, they prepare the palate for the rich tart ahead.

Main Courses Ideas

• Herb-Roasted Chicken with Lemon — Bright and comforting; a balanced savory base for a dessert finale.
• Grilled Salmon with Dill & Citrus — Light and zesty—refreshes the palate before a luxe sweet ending.
• Mushroom Risotto (dairy-free option) — Earthy, creamy, and elegant—leading beautifully into dessert.

Side Dishes That Work Well

• Arugula Salad with Pear & Walnut — Fresh, nutty, and peppery—clears the way for the sweet star.
• Roasted Beet & Citrus Salad — Vibrant, acidic, and a textural foil to the rich tart.
• Quinoa with Herbs & Lemon — Light, aromatic, and gluten-free—a graceful bridge to dessert.

Occasions & Events To Try This Tart

1. Holiday dessert tables
2. Elegant dinner party finales
3. Romantic date-night treats
4. Campfire-themed indoor gatherings
5. Bridal showers or upscale brunches
6. Gift-worthy homemade dessert
7. Gourmet picnic show-stopper
8. Cooking class dessert demo
9. Afternoon tea with flair
10. Festive celebrations and toasts

Photo credit: Paul Delmont