Smores Tart
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Smores Tart. Inspired by the campfire classic treat this dessert tart takes a bit more of a refined approach that's still delicious and fun for kids of all ages.
Originally published August 2011.
This recipe for a smores tart was inspired by a photo of a deeper dish S'mores Pie that I saw recently on one of the food sites. I loved the look of the top of the pie with its golden toasted marshmallow top but the ganache filling seemed a bit thick and dense for my taste.
Thinking it might be too rich, I decided to do my own much shallower version. I used an 11 inch fluted edge tart pan using a chocolate tart filling that I've used many times before.
Another reason I opted for the larger, shallower pan was so that I could fit more marshmallows on the top for a better marshmallow to chocolate ratio. If you don't have a large tart pan, use your largest pie plate and add a few minutes to the baking time.
Not surprisingly, my kids loved this tart, finishing off the leftovers from dinner before bedtime. Though it is bound to be popular with kids, I think it looks elegant enough to serve at any dinner party.
It's sure to be enjoyed by the young and young at heart. After all, who doesn't love s'mores?
You might also like our recipe for Moose Farts. Kids of all ages love them!
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S'mores Tart
S'mores Tart - inspired by the campfire classic treat this dessert tart takes a bit more of a refined approach that's still delicious and fun for kids of all ages.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- ⅓ cup + 1 tablespoon butter, melted
- 2 tablespoon sugar
For the chocolate filling
- 7 ounces by weight dark chocolate, chopped into small pieces
- 7 ounces whipping cream
- 3 ounces milk
- 1 teaspoon vanilla
- 1 large beaten egg
For the marshmallow top
- One ½ pound, 250gram bag large marshmallows
Instructions
To prepare the crust
- Lightly grease an 11 inch tart pan. Preheat oven to 350 degrees F.
- Mix together the graham crumbs, butter and sugar.
- Press into the bottom and sides of the greased tart pan.
To prepare the chocolate filling
- Bring the cream and milk just to boiling and pour the hot liquid over the chopped chocolate. Let stand for 5 minutes and whisk together until smooth.
- Cool for about 10 minutes before whisking in the beaten egg and vanilla.
- Pour into the crust and bake at 350 degrees for about 20 minutes. The center can still be a little wobbly at this point. The surface should still be shiny.
- Remove from oven, change the oven setting to broil and move the oven rack to the bottom. place the tart on a pizza pan or large circular baking pan. This will later allow you to easily turn the tart as the marshmallows toast.
To prepare the toasted marshmallow top
- Cut the marshmallows in half with kitchen scissors and starting by placing one marshmallow half in the center of the tart, arrange the rest of the marshmallow pieces in a tight circular pattern right to the edge of the crust.
- Place in the oven under the broiler and watching closely broil until the top is evenly golden brown. I like to rotate the pan 90 degrees about every 15 seconds to ensure even browning. The entire process should take just a few minutes.
- Cool the tart to room temperature before serving. If refrigerating the tart allow it to come back up to room temperature before serving for best results.
- Serve with a drizzle of chocolate ganache if desired.
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Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 239Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 40mgSodium 91mgCarbohydrates 25gFiber 2gSugar 14gProtein 3g
This looks so darn good. I always love your desserts!
This tart is a total show stopper! Ive never seen anything decorated quite so beautifully with such little effort as it were (in a good way!) I really want to give this one a shot, if it came out half as pretty i would be one happy chappy 🙂
I'm loving this tart. It looks/sounds fantastic, and is just right for fall (which is sadly on its way!).
genius and I am loving this presentation!
Stunning photos
Just tried this recipe. It's easy to make and tastes great. Just waiting to make one for my grand kids. they'll love it.
This looks so great! What kind of marshmallow did you use? Unfortunately I couldn't find simple white ones, so mine was a bit more colorful. And another question: Could you please link a photo of the tart pan? I would be grateful 🙂
Plain large marshmallows cut in half like the recipe states. This is the pan I used:
http://www.amazon.com/Paderno-World-Cuisine-Non-Stick-Removable/dp/B0006BDDGQ
How did you get such a clean slice for the picture? Was it chilled? My marshmallows are pure goo!
It tastes great, though. A few years ago I went on a quest to make the perfect s'mores cake and made some yummy stuff, but this is better and way easier.
Looks delicious! I can't wait to try it 🙂
Can't wait to try this - wondering if the marshmallows should be placed cut side up or down? Or am I overthinking this?!?
Cut side down.
My family won't eat dark chocolate - do you think we could substitute semi-sweet? This really looks fabulous!
Semisweet will be fine.