S’ mores Tart with Marshmallow Meringue! A creamy chocolate tart with an easy graham cracker crust and topped with a fluffy marshmallow meringue.
Even though, the end of summer just around the corner (boo! 👎), it’s still perfectly acceptable to enjoy a s’mores themed dessert.
S’mores Theme: Chocolate- Marshmallow-Graham Crackers
My s’mores themed dessert today is a tart. Yep, another tart! It’s still chocolate, like my previous recipe, but, this one has a graham cracker crust and it’s topped with a fluffy meringue. Marshmallow meringue.
It’s some pretty amazing stuff. ♡
- 9 inch tart pan
- Electric mixer + mixing bowl + wire whisk attachment
- Silicone spatula
- Measuring cups/spoons
- Medium size saucepan
- Heat proof mixing bowl + whisk
Make Your Tart: First, make your crust. This is a simple graham cracker crust. You don’t have to bake it, simply freeze it for at least an hour before filling. If you do want to bake it, bake it for 6-8 minutes in a preheated 350 degree oven. Be sure to let it cool before adding filling.
Make the filling: In a saucepan, melt the butter with whipping cream. You just want this to come to a light boil. This should only take a few minutes. Keep a close eye on it…you don’t want it to burn!
Mix the melted butter/whipping mixture with chocolate chips. Then, whisk until it’s smooth and fully melted.
Carefully (hot!) pour the melted chocolate into your cooled crust and spread it evenly.
Now, let it set. Refrigerate for at least 2-3 hours before adding the meringue or even overnight.
To Make Your Meringue: Whip your egg whites with the cream of tartar until soft peaks form. Then, gradually ( about a tablespoon at a time), add in marshmallow fluff. Don’t add it all in at once! This may flatten your egg whites.
Continue beating until stiff peaks form and the egg whites are glossy white. If you hold your whisk attachment up straight, the egg whites should not drip off. Spread it evenly on top of the set tart.
If desired, you can place it under a preheated broiler for 30 seconds to brown the meringue. You can also use a kitchen torch to do this.
A few notes:
- I opted to use a coconut whipping cream(see above pic) instead of the dairy version for this. It worked great. It’s less fat/calories and doesn’t cost much more than the regular version. You can check out the recipe card for Amazon or inquire in the health food/natural section of your grocery store.
- If you don’t have a tart pan, check out the recipe card for what I use. It’s a great pan and it’s under $20.
- Keep any leftovers in the fridge! Especially, if the weather is humid in your area.
- If you wish to make your marshmallow fluff homemade, check out this recipe!
- 6 TBSP butter, melted
- 1/4 cup brown sugar
- 1 1/2 cups graham cracker crumbs
- 1 cup whipping cream
- 2 cups chocolate chips
- 1/4 cup butter
- 2 egg whites
- 1/4 tsp cream of tartar
- 7 oz marshmallow fluff
- In a bowl, mix together melted butter, brown sugar and graham cracker crumbs. Be sure the crumbs and butter are fully mixed and crumbs are moist.
- Press crumbs firmly into the bottom and sides of a 9 inch tart pan.
- Freeze crust for at least an hour or if desired, bake in a preheated 350 degree oven to 6-8 minutes. If you bake the crust, be sure to let it cool before adding filling.
- Place chocolate chips in a heat proof bowl. Then, melt butter and whipping cream in a saucepan. Let the mixture come to a slight boil, then, remove from heat. Carefully, pour it over the chocolate chips. Whisk the mixture until the chocolate chips are completely melted and smooth.
- Pour the mixture into the cooled crust. Spread evenly and then, refrigerate for at least 2-3 hours to set.
- Beat egg white and cream of tartar until soft peaks form. Increase speed and gradually, add in marshmallow fluff whiling beating. Do not add all the fluff in at once. This will flatten your meringue.
- Continue beating until stiff peaks form and your egg whites are glossy white.
- Spread on top of filling.
- If desired, brown the meringue with a kitchen torch or place under a preheated broiler for only 30-40 seconds to brown.
- If you tart seems soft after browning the meringue, let it sit in the refrigerator for approx 15 minutes to set before serving.
- Keep any leftovers in refrigerator.
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Amount Per Serving: Calories: 296Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 33mgSodium: 61mgCarbohydrates: 33gFiber: 2gSugar: 26gProtein: 3g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate