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. ♡

Supplies Needed:

• 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!

linking up and weekend potluck