S’mores tart
October 21, 2022 by admin

S’mores, but make it fancy! Who doesn’t love this quintessential campfire dessert? A plushy marshmallow toasted over the fire, topped with a yummy piece of chocolate and sandwiched between two graham crackers…addictive for good reason! Here we have the elevated version, in tart form. A graham crust, rich chocolate ganache and torched Italian meringue…the stuff of indulgent dreams and nothing less.

Be patient when putting together the crust. It’s a forgiving press-in type, but if you take your time making it look pretty in the flutes of your tart tin, the final look is well worth the effort!

Graham crust

  • 1 ¾ cups Graham cracker crumbs
  • 3 tbsp granulated sugar
  • 8-9 tbsp unsalted butter, melted
  • ½ tsp salt

Chocolate ganache

  • 340g dark chocolate (55%)
  • 240g whipping cream, 35%
  • 4 tbsp unsalted butter, softened

Italian Meringue

  • 225g granulated sugar
  • 90ml water
  • 3 large egg whites, room temperature

Make crust

Preheat oven to 350F. Combine crust ingredients in a large bowl. Mix together well using a rubber spatula until crumbs are moistened by the butter. Press into 14×5 inch fluted rectangular tart pan.* Bake for 9-10 minutes or until golden brown. Cool completely on a wire rack.

Make ganache

Place chocolate (chop finely if necessary, I used small callets which do not require chopping) in a medium bowl, and add the softened butter. In a small saucepan, heat the cream until just before boiling. Pour into chocolate/butter, and cover bowl with a plate. Let sit for a few minutes to allow cream to melt the chocolate. Stir well using a rubber spatula until ganache is well blended and smooth. Pour onto cooled graham crust. Let set 4 hours at room temperature or pop into the fridge for faster setting.

Make Italian meringue

Wipe down your stand mixer bowl and whisk attachment with a slice of lemon to remove any grease or dirt. In a small saucepan, heat the sugar and water on medium heat until the sugar has dissolved. Meanwhile, whisk the egg whites on medium-high to soft peaks, and continue whisking. When the sugar in your saucepan has dissolved, increase your stovetop to high heat and bring the sugar syrup to a boil, continuing until the temperature has reached 248F. With the stand mixer running, very carefully and steadily pour the hot syrup along the side of the bowl to prevent splattering/burns. Once all the syrup is poured in, increase the speed to high and continue whisking for several minutes or until the bottom of your mixer bowl feels room temperature to the touch. Meringue should be glossy and thick. Transfer into a piping bag fitted with your desired tip, and pipe over the surface of the tart. You can also spoon the meringue evenly onto the tart, and make little peaks across the surface. Using a torch, very carefully torch the surface of the meringue. Serve at room temperature.


*you will need to take your time and be patient pressing in the crumbs, use the heat from your fingers to help bind it into the tart pan. Feel free to use the 9th tbsp of butter to help if you’re finding it too difficult to press together.

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I'm Alina and I love making fabulous desserts. My goal is to teach you how to make delicious desserts from scratch to impress your guests, friends, and family!

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