S'more Than A Smore Tart
Author: Betsy Cohen
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
  • Graham cracker crust:
  • 1 package graham crackers
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, melted
  • Chocolate ganache filling:
  • 18 ounces chocolate chips
  • 6 tablespoons unsalted butter
  • ½ cup plus 2 tablespoon heavy whipping cream
  • Marshmallow topping:
  • 2¼ to 2½ cups miniature marshmallows
  1. Preheat the oven to 350°. Set aside a 9” tart pan with removable bottom.
  2. For the crust:
  3. Combine the graham crackers and sugar in a food processor fitted with a metal blade. Process until it is the consistency of powder. Add the melted butter and pulse on/off until well blended. Spray the tart pan with non-stick cooking spray. Transfer the crust mixture to the pan and pat evenly up the sides and onto the bottom. Place the tart pan onto a sheet of aluminum foil and bake at 350° for 10 minutes. Remove from the oven and cool completely on a cooling rack.
  4. For the chocolate ganache filling and marshmallow topping:
  5. Once the crust has cooled, prepare the filling. Place the chocolate chips into a medium size bowl and set aside. Place the butter and cream into a small saucepan and bring to a simmer over low heat. Pour over the chocolate chips and let stand for 5 minutes. Stir until smooth. Pour the ganache into the crust.
  6. Starting on the outside edge of the tart and working your way in, place the marshmallows onto the top of the ganache, pressing halfway into the chocolate (this prevents them from falling off once the tart has been broiled). Refrigerate for 2 hours.
  7. Place the ‘Smore Than A S’more Tart on a piece of heavy duty aluminum foil. Broil the tart on the top rack of the oven until the marshmallows are browned. This happens quickly. I keep the oven door open and rotate the aluminum foil that the tart pan is on to ensure even browning.
  8. Remove from the oven and allow the tart to sit for at least 30 minutes. Remove the side of the pan and then carefully slide the tart off the bottom and onto a serving place (or place the tart pan directly onto the serving plate).
  9. Betsy's tidbits:
  10. Small slices go a long way as this is a deliciously rich dessert.
  11. As the oven browns the marshmallows, it also melts the chocolate ganache filling. Therefore, the tart must sit for at least 30 minutes before cutting. Otherwise, the filling will be too loose.
Recipe by Desserts Required at https://www.dessertsrequired.com/smore-than-a-smore-tart