This Chocolate Marshmallow Tart pairs a buttery graham cracker crust with a silky chocolate pudding, finished with a toasted marshmallow meringue. Baked in a 14-inch rectangular tart pan, it’s an elevated s’mores-inspired dessert that’s simple to make and full of flavor.
Table of Contents
- About this Chocolate Marshmallow Tart Recipe
- What Kind of Tart Pan Do I Need?
- Can I Make Chocolate Pudding in Advance?
- What About the Graham Cracker Crust?
- Do I Need to Strain the Chocolate Pudding After Making It?
- Marshmallow Meringue Tips
- What’s the Best Way to Toast the Marshmallow Meringue Topping?
- Enjoy These Easy No Bake or Almost No Bake Desserts!
- Chocolate Marshmallow Tart Recipe
About this Chocolate Marshmallow Tart Recipe
This tart idea came from wanting a dessert with a crisp, buttery crust, a smooth chocolate filling you can make at home, and a cloud-like marshmallow topping. The result is rich, balanced, and approachable for home bakers.
What Kind of Tart Pan Do I Need?
The recipe shown is made in a 14″ rectangular tart pan. You can also scale the recipe to fit smaller round or mini tart pans if preferred; the method stays the same.
Can I Make Chocolate Pudding in Advance?
Yes. The chocolate pudding can be prepared 2–3 days ahead. Bring it to room temperature for 10–15 minutes before spreading it into the crust to make it easier to smooth and work with.
What About the Graham Cracker Crust?
You can make and bake the graham cracker crust in advance. Cool it completely, then wrap it well and store in the freezer until ready to fill. Thaw briefly before adding the pudding.
Do I Need to Strain the Chocolate Pudding After Making It?
Straining through a fine mesh sieve is recommended though not required. It removes any small lumps or cooked bits and yields a smoother, more professional-looking filling.
Marshmallow Meringue Tips
- Heat the egg whites, sugar, cream of tartar, and salt gently over simmering water using a bain-marie or double boiler for steady, even warming.
- Whisk until the sugar dissolves and the mixture becomes frothy — this usually takes about 5–6 minutes.
- After removing the bowl from the hot water, wipe off any condensation before transferring to the mixer to avoid water in the meringue.
These steps will help you achieve a glossy, stable marshmallow meringue perfect for toasting.
What’s the Best Way to Toast the Marshmallow Meringue Topping?
A kitchen blowtorch gives the most control and the classic toasted look. If you don’t have a torch, place the tart briefly under a hot broiler for 3–6 minutes, watching closely so the meringue browns evenly without burning.
Enjoy These Easy No Bake or Almost No Bake Desserts!
No Bake Strawberry Chocolate Pie
Dark Chocolate Gingersnap Tart
Chocolate Covered Peanut Butter Eggs
No Bake Mint Chocolate Pie
Chocolate Marshmallow Tart
Ingredients
graham cracker crust
- 1 1/2 cup Graham Cracker Crumbs, approx. 10 graham cracker sleeves
- 2 tbsp Granulated Sugar
- 5 tbsp Unsalted Butter, melted
chocolate pudding
- 1/4 cup Granulated Sugar
- 3 tbsp Unsweetened Cocoa Powder
- 1/2 tsp Salt
- 3 tbsp Cornstarch
- 3 Large Egg Yolks, room temperature (save the egg whites for the marshmallow topping)
- 1 cup Milk
- 1/4 cup Heavy Cream
- 2 tsp Vanilla Extract
- 3 oz Dark Chocolate, finely chopped
- 2 tsp Espresso Powder, optional
marshmallow topping
- 3 Large Egg Whites, room temperature
- 3/4 cup Granulated Sugar
- 1/4 tsp Cream of Tartar
- 1/4 tsp Salt
- 1/2 tsp Vanilla Extract
Instructions
graham cracker crust
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Preheat the oven to 350°F and position the rack just above center.
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Process graham crackers in a food processor until fine crumbs form. Add sugar and melted butter and pulse until the mixture resembles moist sand that can be pressed into the pan.
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Press the crumb mixture firmly into the bottom and up the sides of a 14-inch rectangular tart pan. Smooth the surface with a spatula or the bottom of a measuring cup.
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Bake the crust at 350°F for 10 minutes. Remove and let cool completely.
chocolate pudding
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In a medium saucepan, whisk together sugar, cocoa, salt, cornstarch, egg yolks, milk, heavy cream, and vanilla until combined.
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Place the pan over low–medium heat and whisk constantly until the mixture comes to a light boil and begins to thicken.
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Boil for about 30 seconds while whisking, then remove from heat. Stir in finely chopped dark chocolate and optional espresso powder until smooth.
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Pass the pudding through a fine mesh sieve into a bowl to remove any lumps. Let cool to room temperature.
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Spoon the cooled pudding into the prepared crust. Press a layer of plastic wrap directly onto the surface and chill in the refrigerator for at least 2 hours, or overnight for best results.
marshmallow topping
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Set up a double boiler with 1–1.5 inches of simmering water. In the top bowl, combine egg whites, sugar, cream of tartar, and salt. Whisk continuously over the simmering water until the sugar dissolves and the mixture is hot and frothy, about 5–6 minutes.
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Transfer the hot mixture to a stand mixer fitted with the whisk attachment. Beat on high until soft peaks form, add vanilla, then continue beating until stiff, glossy peaks form (about 10 minutes).
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Spread the marshmallow meringue over the chilled chocolate pudding. Toast the top with a kitchen blowtorch or briefly under a hot broiler until evenly browned, watching closely to prevent burning.
Notes
- Strain the warm pudding through a fine mesh sieve for the smoothest texture and to remove any cooked bits.
- Use a bain-marie to gently heat the meringue ingredients so the sugar dissolves without cooking the egg whites unevenly.
- Be sure the sugar is completely dissolved before whipping; this can take 5–6 minutes in the double boiler.
- Wipe condensation off the bottom of the mixing bowl before whipping to avoid introducing water into the meringue.
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. Nutritional Disclaimer applies.
This recipe post was originally sponsored by Bahlsen Cookies.