This grown up s’mores tart is so much better than actual s’mores. Why? Because it’s not as messy to eat, you still get the components of a s’more, and there’s something extra in the mix that makes this tart extra delicious. Read below for the recipe and tips on making this tart beautifully.
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What is a S’mores Tart?
A grown up s’mores tart consists of a graham cracker crust, a layer of liquid caramel sauce, dark chocolate mousse, and marshmallow fluff meringue. Every time I make this tart for people, they go crazy over it!
There’s something especially satisfying about eating a s’more in the form of a tart. It could be that the textures are all amazing when put together, and you don’t have to worry about getting marshmallow all over your face…or maybe that’s just me!
While this tart has 4 components, none of them are hard to make. The caramel is the most technical, but if you follow the recipe instructions, you’ll be successful every time.
The Best Kind of Chocolate for Dark Chocolate Mousse
In testing this recipe, I tried two kind of bittersweet chocolate. First, I used bittersweet chocolate chips. They made the tart taste great, but as with most chocolate chips, they contain additives that make them hold their shape.
This means that the chocolate is less fluid and doesn’t make the mousse as silky.
Second, I used a bittersweet chocolate baking bar, and it made a world of difference. The chocolate was fluid and blended better with the whipped cream to form the mousse.
So while it might be tempting to just use those chocolate chips you’ve got sitting in the cupboard, we’re after making this the best s’mores tart ever, not just an average one. So head to the store and buy a 4 oz bittersweet (60% cocoa) baking bar in the chocolate section on the baking isle, and you will be so glad that you did!
Tips for Making a Graham Cracker Crust Successfully
- First, stir the finely ground graham cracker crumbs and sugar together. Add the melted butter and stir until none of the mixture looks dry. If you have dry bits, it will be more difficult to press into the tart pan.
- Next, pour the mixture into the tart pan and press the crust up against the sides first. It is easiest to get a good, firm crust if you use a measuring cup to press the graham crackers against the side of the pan while using your thumb to keep the crumbs compressed at the edge of the pan.
- As you work on the sides of the crust, you will naturally find your way to the bottom of the pan in that section of crust. Use the measuring cup to press it firmly down and repeat around the remainder of the pan.
- Bake for no longer than 12 minutes. We don’t want it to brown because the crust will be drier and harder than it should be.
- Let it cool completely before filling, roughly about 20 minutes. That’s it! Making the crust correctly is important because it sets a solid foundation for the rest of the tart ingredients.
Essential Baking Tools
- Rectangle tart pan (13.75 x 4.25 inches)
- Pastry brush for making the caramel (I use these)
- Kitchen torch and butane
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For the Graham Cracker Crust
- 1 1/4 cup crushed graham cracker(approx. 1 sleeve of graham crackers)
- 4 tsp granulated sugar
- 1/4 cup unsalted butter, melted
For the Caramel Sauce
- 1/2 cup granulated sugar
- 2 Tbs unsalted butter, European style
- 1/4 cup heavy cream
- 1/2 tsp fleur de sel
For the Chocolate Mousse
- 4 oz bittersweet chocolate baking bar(60% cocoa), melted
- 2 Tbs butter, melted
- 1 tsp cocoa powder, dutch process
- 1/4 cup water, hot
- 1 tsp vanilla
- 1/8 tsp kosher salt
- 3/4 cup heavy cream
For the Marshmallow Meringue
- 3 egg whites
- 125 g sugar
- 28 g water
- 3.5 ounces marshmallow fluff (half of a 7 oz container)
To Make the Graham Cracker Crust
- Preheat oven to 325 degrees.
- Combine graham cracker crust ingredients in a medium bowl and stir until combined. Pour mixture into the tart pan and press along sides and bottom until firmly compacted. You don’t want it to be loose, or the crust will fall apart.
- Bake tart crust in the oven for 10-12 minutes. Let cool while preparing the other dessert components.
To Make the Caramel Sauce
- In a large, heavy bottom sauce pan, heat the sugar on medium-low to medium heat. Do not stir too often, but instead let the sugar begin to melt. Once it begins to melt, stir occasionally.
- To prevent any sugar crystals from staying on the side of the pan, dip a pastry brush in water and wash down the sides of the pan where any sugar crystals are hanging on.
- If any of the sugar crystals make it into the caramel after the caramel is made, then it can cause the caramel to become grainy and unpleasant!
- Stir caramel more often as it melts, and add the butter once the caramel is the color of a brown paper bag. The darker the caramel color, the richer the flavor, so you can decide just how light or intense you want the flavor to be by the color of the caramel.
- Next, add the salt and the heavy cream, whisking rapidly as the cream goes into the caramel.
- Strain the caramel just in case there are any seized caramel bits that won’t melt down. Place in the fridge to cool for 15-20 minutes.
To Make the Dark Chocolate Mousse
- Melt butter and chocolate in microwave at 30 second intervals until completely melted, stirring in between every time to make sure no hot spots are forming. Set aside.
- Mix the cocoa powder, vanilla, salt, and hot water in a small bowl until cocoa dissolves, then pour it into the chocolate and butter mixture. Stir until mixed well.
- Next, whip heavy cream until very soft peaks form. If the cream mixes beyond soft peaks, the mousse will be much stiffer and less creamy.
- Stir 1/3 of the whipped cream into the chocolate mixture to lighten the chocolate. Then pour the remaining whipped cream into the chocolate and gently fold until combined.
- Remove caramel from fridge and pour a thin layer into the bottom of the cooled tart. The amount of caramel is a matter of preference. You can easily use all of the caramel if desired.
- Next, pour the chocolate mousse into the tart and spread evenly. Place the tart uncovered in the fridge while you prepare the Italian meringue.
To Make the Marshmallow Meringue
- Measure out eggs and pour them into a stand mixer fitted with a whisk attachment.
- Add the sugar and water to a medium pot and turn the heat to medium. Don’t turn the heat up to high, as this can cause the temperature to rise too rapidly and go above the correct temperature.
- Turn the mixer onto speed 5 or 6 on a 10 speed mixer and let the mixer run while the sugar syrup is cooking.
- Check the whites every minute or so until it reaches stiff peaks. Turn the mixer on high for a minute or two if the whites aren’t at stiff peaks by the time the sugar syrup reaches temperature.
- When the sugar syrup reaches 240 degrees, remove sugar from the heat. Turn the mixer to speed 5 and slowly pour the hot syrup into the whipping egg whites. For the best results, pour the syrup into the mixer between the edge of the bowl and the moving whisk. It can be a bit tricky, so pour slowly to keep it from splattering all over the bowl and your face!
- Mix on medium high speed until the bottom of the bowl is cool to the touch and the meringue forms stiff peaks or almost stiff peaks. Either will do!
- Add the marshmallow fluff and mix for a minute longer.
- Remove the tart from the fridge, pile the meringue on top and billow it as desired with an offset spatula. Use a kitchen torch to caramelize the marshmallow meringue, and don’t be afraid to singe a few spots so it’s like a real s’more!
- Cut into slices and enjoy. Refrigerate the s’mores tart for up to a week.
This is a Baker Street Society original recipe.
Keywords: s’mores tart, marshmallow meringue, dark chocolate mousse,