Toasted Marshmallow Chocolate Tart with Graham Crust
This tart pairs a buttery graham cracker crust with rich, chocolatey pudding and a toasted marshmallow top…
- Prep
- 5 hrs 5 mins
- Cook
- 10 mins
- Total
- 5 hrs 15 mins
- Makes
- 8 servings
This Toasted Marshmallow Chocolate Tart pairs a buttery graham cracker crust with rich, chocolatey pudding, all topped with toasted marshmallow meringue! Baked in a 14-inch rectangular tart pan, it is a fancier take on the classic s’mores treat. It is wonderfully easy to make and tastes fantastic!
About This Chocolate Marshmallow Tart
I had been dreaming up this tart for quite a while. I wanted a buttery crust, a simple chocolate filling, and a marshmallow topping, and above all I wanted it to taste amazing!
Which Tart Pan Should You Use?
For this s’mores tart, I used a 14″ rectangular tart pan. You can also bake it in mini tart pans, the way I did for my Mini Strawberry Nutella Tarts and Chocolate Peanut Butter Swirl Tart recipes.
Can You Make the Chocolate Pudding Ahead of Time?
Yes, definitely! The pudding keeps for up to 2-3 days. Let it sit at room temperature for about 10-15 minutes before spooning it into the graham cracker crust, which makes it easier to spread evenly.
What About the Graham Cracker Crust?
You can also make the buttery graham cracker crust ahead of time. Bake it, let it cool completely, then cover it carefully with plastic wrap and/or aluminum foil and freeze it until you need it.
Should You Strain the Chocolate Pudding?
It is not required, but I strongly suggest pushing it through a mesh sieve before adding it to the tart or a bowl. This removes any lumps and stubborn bits left over from mixing.
Tips for the Marshmallow Meringue
- Heat the egg whites, granulated sugar, cream of tartar, and salt over a bain-marie or double boiler. This warms the mixture much more gently.
- Keep heating until all of the granulated sugar has dissolved and the mixture looks frothy. This can take anywhere from 5-6 minutes.
- When you lift the top bowl, hot water and condensation will drip from its bottom. Wipe that off with a kitchen towel before you move the bowl to your mixer.
To learn more about bain-maries, check out my Dark Chocolate Macarons recipe page!
What Is the Best Way to Toast the Marshmallow Meringue?
I like to use my kitchen blowtorch for this tart. It is a small propane cylinder with a basic torch head that screws onto the top. Both are from BernzOmatic, and I bought them at my local hardware store.
It works just as well as the ones sold in kitchen shops, only bigger. When I am not using it, I take off the torch head and keep the propane tank outside by our grill.
If you are not comfortable with this type of blowtorch, look into the smaller kitchen sizes instead!
More Easy No-Bake and Almost No-Bake Desserts to Enjoy!
Toasted Marshmallow Chocolate Tart with Graham Crust
This Toasted Marshmallow Chocolate Tart pairs a buttery graham cracker crust with rich, chocolatey pudding and toasted marshmallow meringue on top! Baked in a 14-inch rectangular tart pan, it is a fancier take on the classic s'mores treat. It is wonderfully easy to make and tastes fantastic!
- Prep
- 5 hrs 5 mins
- Cook
- 10 mins
- Total
- 5 hrs 15 mins
- Makes
- 8 servings
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
Method
- Set an oven rack to the 2nd level mark (just above center) and preheat your oven to 350ºF.
- Using a food processor, grind the graham crackers into fine crumbs. Add the granulated sugar and melted butter, then pulse until the mixture comes together. It should feel like thick, damp sand that holds its shape when pressed into the 14 inch rectangular tart pan.
- Press the graham cracker mixture onto the bottom and up the sides of the tart pan. Smooth it out evenly with a rubber spatula or the bottom of a measuring cup.
- Bake in the oven for 10 minutes at 350ºF.
- Take it out of the oven and let it cool.
- In a medium saucepan, whisk the first 8 ingredients together until well combined.
- Turn the burner on to low-medium heat and whisk the mixture constantly.
- Keep whisking until the pudding reaches a light boil and starts to thicken.
- Let it boil for roughly 30 seconds, then take it off the heat.
- Stir in the finely chopped dark chocolate and the optional espresso powder, whisking until smooth and well blended.
- Pour the pudding through a fine mesh sieve into another bowl to catch any lumps. Let it cool to room temperature.
- Once it has cooled, spoon the chocolate pudding into the tart pan and lay a sheet of plastic wrap directly over the surface. Chill it in the refrigerator for at least 2 hours, or, my preference, overnight.
- Using a double boiler or bain-marie, heat the egg whites, granulated sugar, cream of tartar, and salt over 1 – 1.5 inches of simmering water, whisking constantly until the sugar has fully dissolved (about 5-6 minutes). To check, rub a little of the mixture between your finger and thumb. If you feel no grains of sugar, you are set.
- Pour the hot mixture into the bowl of a stand mixer fitted with the whisk attachment, and set the speed to high. When it first reaches soft peaks, add the vanilla extract. Keep mixing on high until stiff, glossy peaks form (about 10 minutes).
- Spread the marshmallow meringue over the chilled chocolate pudding tart. If you like, toast the top under your oven’s broiler for 3-6 minutes, or use a kitchen blowtorch.
Baker’s notes
- After making the homemade chocolate pudding, I strongly suggest pushing it through a mesh sieve before adding it to the tart or a bowl. This removes any lumps and stubborn bits left from mixing.
- Heat the egg whites, granulated sugar, cream of tartar, and salt over a bain-marie or double boiler. This warms the mixture much more gently.
- When you make the meringue topping, check that all of the granulated sugar has dissolved and the mixture is frothy. This can take anywhere from 5-6 minutes.
- When you lift the top bowl, hot water and condensation will drip from its bottom. Wipe that off with a kitchen towel before you move the bowl to your mixer.
