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.

The Best Stunning No-Bake S'mores Tart Recipe

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.

Author: Grace
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

Scale

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

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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

Find it online: https://www.eatswithsoul.com/smores-tart-recipe/