What if you could take the nostalgic, beloved flavors of a gooey campfire s’more and transform them into a stunning, elegant, and jaw-droppingly beautiful dessert that will have everyone thinking you’re a professional pastry chef? Get ready to discover your new favorite showstopper: this incredible, easy, and completely No-Bake S’mores Tart.
This isn’t just a dessert; it’s a masterpiece of textures and flavors. We start with a buttery, crunchy graham cracker crust, fill it with a rich, silky, and deeply decadent chocolate ganache, and then top the entire thing with a cloud of light, airy, and fluffy homemade marshmallow meringue. A final toast with a kitchen torch gives it that signature, smoky, toasted marshmallow flavor. It’s the ultimate grown-up version of a childhood classic.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate “Grown-Up” S’more
What makes this No-Bake S’mores Tart so spectacular is its three perfect layers, each one simple to make yet incredibly delicious. This no-bake recipe uses classic, simple techniques to create a dessert with a truly luxurious, bakery-quality result. The rich, intense chocolate ganache is perfectly balanced by the sweet, light-as-air meringue. It’s the perfect make-ahead dessert for a dinner party, holiday, or any time you want to serve something truly impressive.
| Metric | Time / Level |
| Total Time | 3 hours (includes chilling) |
| Active Prep Time | 45 minutes |
| Difficulty Level | Intermediate |
| Servings | 8-10 |
The Essential Ingredients for This Show-Stopping Tart
This recipe uses a handful of high-quality, simple ingredients to create its three distinct and delicious layers.
- The Graham Cracker Crust: The perfect crunchy, buttery, and slightly sweet foundation. A simple, press-in crust made from graham cracker crumbs, a touch of brown sugar, and melted butter provides the classic s’mores flavor and a wonderful textural contrast to the creamy fillings.
- The Chocolate Ganache Filling: This is the rich, decadent heart of our tart. A classic, two-ingredient ganache is all it takes.
- Good Quality Chocolate: The flavor of your ganache will depend entirely on the quality of your chocolate. Use a high-quality semi-sweet or dark chocolate (60-72% cacao) for a deep, intense, and not-too-sweet flavor that perfectly balances the sweet meringue.
- Heavy Cream: Hot heavy cream is poured over the chocolate to gently melt it, creating an impossibly smooth, silky, and rich emulsion.
- The Marshmallow Meringue: This is what gives the tart its “toasted marshmallow” flavor and its stunning, cloud-like appearance. We make a Swiss meringue, which is incredibly stable, glossy, and safe to eat.
- Egg Whites & Sugar: These are gently heated together over a double boiler to dissolve the sugar and pasteurize the egg whites, making them completely safe.
- Cream of Tartar: A pinch of this is our insurance policy. It helps to stabilize the egg whites, allowing them to whip up into a stronger, more voluminous, and more stable meringue that won’t weep or collapse.
Step-by-Step to a Perfect S’mores Tart
This recipe involves a few distinct pastry techniques, but each one is simple when you take it step-by-step.
Part 1: The Buttery Graham Cracker Crust
Step 1: In a medium bowl, mix together the 250g of finely crushed graham crackers, the 1 tablespoon of brown sugar, and the 100g of melted butter. Stir with a fork until all the crumbs are evenly moistened and the mixture resembles wet sand.
Step 2: Dump the crumb mixture into a 9-inch fluted tart pan with a removable bottom. Use your fingers and the flat bottom of a measuring cup to press the crumbs firmly and evenly into the bottom and all the way up the sides of the pan to create a tightly packed crust.
Step 3: Place the crust in the refrigerator to chill and firm up while you prepare the ganache filling.
Part 2: The Silky Two-Ingredient Chocolate Ganache
Step 1: Place the 300g of roughly chopped chocolate in a medium, heat-safe bowl and set it aside.
Step 2: In a small pot, heat the 300g of heavy cream over medium heat until it just begins to simmer, with small bubbles forming around the edges.
Step 3: Pour the hot cream directly over the chopped chocolate. Let the mixture sit, completely undisturbed, for 5 minutes. This allows the heat of the cream to gently and evenly melt the chocolate from the inside out.
Step 4: After 5 minutes, slowly start whisking the mixture from the center, moving in small circles. At first, it will look chunky, separated, and broken. Don’t panic! This is normal. Just keep whisking, and as the chocolate and cream emulsify, it will magically come together into a thick, smooth, and glossy ganache.
Step 5: Let the ganache cool slightly for about 5-10 minutes. Then, pour it into your chilled graham cracker crust. Use a small offset spatula to smooth the surface.
Step 6: Refrigerate the tart for at least 2 hours, or until the ganache has firmed up and is set.
Part 3: The Fluffy Marshmallow Meringue
Step 1: Create a double boiler. In a small pot, bring about an inch of water to a simmer. Add the 3 large egg whites and the 150g of granulated sugar to a very clean, heat-safe bowl (the bowl of your stand mixer is perfect) that fits snugly on top of the pot without touching the simmering water.
Step 2: Place the bowl on top of the pot. Whisk the egg whites and sugar constantly until the sugar has completely dissolved and the mixture is warm to the touch. This should take about 4-5 minutes. A great way to test this is to carefully rub a tiny bit of the mixture between your fingers; it should feel completely smooth, not grainy at all.
Step 3: Remove the bowl from the pot. Add the 1/4 teaspoon of cream of tartar and the 1 teaspoon of vanilla extract.
Step 4: Using a hand mixer or a stand mixer fitted with the whisk attachment, begin to whisk the egg white mixture, starting on low speed and gradually increasing to high speed. Beat for 5-7 minutes, until the meringue is thick, glossy, and holds stiff peaks. This means the meringue will stand up straight on its own when you lift the whisk out of it.
Part 4: Assemble and Toast Your Masterpiece
Step 1: Take your chilled tart with the set ganache filling out of the refrigerator.
Step 2: Plop all of the glorious, fluffy meringue on top of the chocolate ganache. Use a spatula to gently push it around and create a beautiful, rustic, and spiky shape. To create the classic “spiky” look, gently touch the surface of the meringue with the back of your spatula or a spoon and pull straight up. Repeat this all over the surface.
Step 3: Now for the fun part! Using a kitchen blowtorch on a low setting, carefully move the flame back and forth over the surface of the meringue until the peaks are beautifully browned and toasted to your liking. The smell will be incredible—just like a perfectly toasted marshmallow!
Step 4: If any of the ganache filling has softened from the heat of the torch, you can return the tart to the fridge for 15-30 minutes to set again. When you are ready to serve, take the s’mores tart out of the fridge about 15 minutes beforehand to allow the ganache to soften up slightly for easier slicing.
The Best Stunning No-Bake S’mores Tart
An elegant, no-bake version of the classic campfire treat, this S’mores Tart features three distinct layers. It starts with a simple, press-in crust made from graham crackers and butter. The crust is filled with a rich, two-ingredient chocolate ganache. The tart is then topped with a fluffy, homemade marshmallow meringue, made by gently heating egg whites and sugar before whipping them to stiff peaks. The meringue is then toasted with a kitchen blowtorch to capture the iconic roasted marshmallow flavor.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 52 minutes (includes chilling time)
- Yield: 6–8 servings 1x
- Category: Dessert
- Method: No-Bake, Chilling, Torching
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Graham Cracker Crust:
- 250 g (about 1.5 cups) graham crackers, finely crushed
- 1 tablespoon brown sugar
- 100 g (about 7 tbsp) unsalted butter, melted
- Chocolate Ganache Filling:
- 300 g (about 1 2/3 cups) semi-sweet or dark chocolate, roughly chopped
- 300 g (about 1 1/4 cups) heavy cream
- Marshmallow Meringue:
- 3 large egg whites
- 150 g (about 3/4 cup) granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Make the Crust: In a medium bowl, mix together the crushed graham crackers, brown sugar, and melted butter until the mixture resembles wet sand.
- Press the crumb mixture firmly and evenly into the bottom and up the sides of a 6-inch fluted tart pan. Chill the crust in the refrigerator while you prepare the filling.
- Make the Ganache Filling: Place the chopped chocolate in a heat-safe bowl. In a small pot, heat the heavy cream until it just begins to simmer.
- Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes.
- Slowly start whisking the mixture until all the chocolate has melted and the ganache becomes thick and smooth. Let it cool slightly.
- Pour the ganache into the chilled graham cracker crust and smooth the top. Refrigerate the tart for at least 2 hours, or until the ganache has set.
- Make the Marshmallow Meringue: In a heat-safe bowl, whisk together the egg whites and sugar. Place the bowl over a small pot of simmering water (creating a double boiler).
- Stir the mixture often for 4-5 minutes, until the sugar has completely dissolved (it should not feel grainy between your fingers).
- Remove the bowl from the pot. Add the cream of tartar and vanilla extract.
- Using a hand mixer or stand mixer, beat the egg white mixture on low speed, gradually increasing to high, until the meringue reaches stiff, glossy peaks (about 5-7 minutes).
- Assemble and Finish: Remove the chilled tart from the refrigerator. Top the ganache with the meringue, creating decorative swirls and peaks with a spatula.
- Using a kitchen blowtorch on a low setting, carefully toast the meringue until it is browned to your liking.
- Let the tart sit for about 15 minutes before serving to allow the ganache to soften slightly.
Notes
- A 6-inch fluted tart pan with a removable bottom is the recommended pan for this recipe.
- The Swiss meringue method (heating egg whites and sugar) cooks the eggs, making them safe to eat, and creates a very stable meringue.
- A kitchen blowtorch is the best tool for toasting the meringue to get the classic s’mores look and flavor.
- Letting the finished tart rest for about 15 minutes before serving makes for easier slicing.
Nutrition
- Serving Size: 1/8 of tart
- Calories: 650-750
- Sugar: 60-70 g
- Sodium: 200-250 mg
- Fat: 40-50 g
- Saturated Fat: 25-30 g
- Carbohydrates: 65-75 g
- Fiber: 4-6 g
- Protein: 8-10 g
- Cholesterol: 90-110 mg
Storage and Make-Ahead Tips
This stunning No-Bake S’mores Tart is a fantastic dessert to make ahead for a party.
- Make-Ahead: You can make the crust and the chocolate ganache filling a full day in advance and keep the tart, covered, in the refrigerator. The meringue is at its best when it is made and toasted on the day you plan to serve it.
- Storage: Store any leftover tart, covered loosely, in the refrigerator for up to 3 days. The meringue may begin to weep slightly over time, but it will still be delicious.
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Creative Recipe Variations
This sophisticated s’mores tart is a wonderful canvas for other delicious flavors.
- Salted Caramel S’mores Tart: For an incredible layer of flavor, pour a thin layer of your favorite thick, high-quality salted caramel sauce over the graham cracker crust before you add the chocolate ganache filling.
- Use a Different Cookie Crust: Swap the graham crackers for an equal weight of Biscoff cookies for a warm, spiced version, or use finely crushed chocolate wafer cookies or Oreo cookies (without the filling) for an intense, dark chocolate base.
- Add a Boozy Kick: For a more grown-up flavor, you can whisk 1 to 2 tablespoons of your favorite liquor—like bourbon, dark rum, or an orange liqueur like Grand Marnier—into the chocolate ganache after it has become smooth.
Enjoy Your Elegant, Grown-Up S’more!
You’ve just created a truly spectacular dessert that is a perfect harmony of flavors and textures. This No-Bake S’mores Tart takes a beloved childhood classic and elevates it into a sophisticated, impressive treat that is perfect for any occasion. It’s a show-stopping dessert that is guaranteed to get rave reviews.
We hope you enjoy every last, decadent, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a sophisticated dessert!
Frequently Asked Questions (FAQs)
Q1: Do I absolutely need a kitchen torch to make this?
A kitchen torch provides the best, most even, and most authentic “toasted marshmallow” result. However, if you don’t have one, you can get a similar effect using your oven’s broiler. Place the tart on a baking sheet on an oven rack that is at least 8 inches from the broiler element. Broil on high for just 30-60 seconds, watching it extremely carefully, until the peaks are golden brown.
Q2: Is it safe to eat the meringue topping made with egg whites?
Yes, it is completely safe! The method we use in this recipe is for making a Swiss meringue. By gently heating the egg whites and sugar together over a double boiler until the sugar dissolves (to about 160°F), you are effectively pasteurizing the egg whites, which kills any potential bacteria.
Q3: My chocolate ganache split and looks oily. How can I fix it?
A split or “broken” ganache usually happens if the cream was too hot or if it was mixed too aggressively. Don’t worry, it can often be saved! The best trick is to add a tablespoon of warm milk or more heavy cream to the broken ganache and whisk it very gently and slowly from the center outwards. This can often help the emulsion to come back together into a smooth, glossy sauce.
Q4: What is the difference between this and a regular s’more?
A classic s’more is a rustic, gooey, and often messy campfire treat made with a single toasted marshmallow, a piece of milk chocolate, and two graham crackers. This tart takes those three core flavor elements—graham cracker, chocolate, and marshmallow—and elevates them into a sophisticated, multi-layered dessert with more complex textures: a crunchy crust, a silky ganache filling, and a light, airy meringue topping.
Q5: Can I use a regular 9-inch pie plate instead of a tart pan?
Yes, you can. A tart pan with a removable bottom is ideal because it allows for a beautiful, clean presentation of the finished tart. If you use a standard pie plate, you will not be able to remove the tart whole, but you can still press the crust in and serve beautiful slices directly from the dish.