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My simple yet elegant tart is a combination of French techniques with classic American s’mores. I love the sturdiness of a shortcrust pastry, so I combined it with rich dark chocolate ganache and piled it high with toasted Swiss meringue. If you enjoy a mouthful of golden marshmallows, melty chocolate and cookie crumbs, this is the tart for you!

Closeup of a chocolate s'mores tart topped with toasted marshmallow meringue.

Apparently s’mores are not really a thing in France. I always have to do a quick Google search and show French acquaintances photos of two graham crackers sandwiched together with melted Hershey’s chocolate and a well toasted jumbo marshmallow. The look on their faces is always complete shock.

So to impress my French pastry friends, and to share a little of my childhood favorite summer campfire dessert, I made a French style s’mores tart. Kinda like a s’more pie. It has layers of texture and color, a French tart crust, and plenty of gooey dark chocolate with creamy marshmallow meringue. Maybe one day I’ll see it on display in a patisserie window.

Ingredients for S’mores Tart
How to Assemble a S’Mores Tart
S’Mores Tartlets
Jenn’s Chocolate Tart Tips
Chocolate S’Mores Tart with Toasted Marshmallow Recipe

Ingredients for S’mores Tart

Shortcrust Tart Shell: Most s’mores tarts use a graham cracker crust to mimic the flavor of actual graham crackers. But, I decide to be a little different and use a shortbread cookie-like tart pastry instead. It’s a bit more stable and very French.
- You’ll need to make a batch of my pâte sucrée and line either a pastry ring or tart pan with a removable bottom. Freeze the dough and blind bake it completely. I give all the steps for this in my recipe for shortcrust pastry.
- Tip: Make the tart shell the day before and keep it in an airtight container at room temp.
Dark Chocolate: Quality chocolate is key to having a rich silky and chocolate ganache. I always opt for 65-70% cocoa bars or discs for a perfect bittersweet flavor.
- Note: My go-to’s for chocolate are Lindt and Valrhona.
Egg Whites: For a fluffy, better than store bought marshmallow topping, you’ll need fresh egg whites. Save the egg yolks for another recipe.
- Note: Make sure to whip your meringue to stiff peaks, so they’ll hold their shape on the tart. After storing in the fridge the meringue will get a bit soft and may need a refresh with the torch.

How to Assemble a S’Mores Tart

Baked pate sucree tart shell on a baking mat.

Blind bake and seal a 9-inch tart shell with egg wash. Cool completely.

Tart shell filled with chocolate ganache on a round plate.

Fill the tart shell with the warm chocolate ganache, almost to the rim of the crust. Chill until set, then remove from the fridge. Too long in the fridge and the chocolate will sweat.

Double broiler with saucepan and mixing bowl. Person whisking egg white sin the double broiler bowl.

Whisk the egg whites and sugar in the bowl of a stand mixer. Create a double broiler and continue to whisk until the temperature on an instant thermometer reads 160℉ (72℃).

Whisk with stiff peak meringue pulling out of a mixing bowl.

Place the mixing bowl on the stand mixer and whisk until it turns into stiff glossy peaks that hold their shape.

Stiff peak meringue spooned onto a chocolate tart on a serving plate.

Spoon the stiff peak Swiss meringue onto the set chocolate tart. Spread it around with a spoon to create a wispy design.

Up close of a toasted meringue chocolate tart.

Using a small kitchen torch, carefully toast the meringue until golden brown.

Slice of s'mores tart being lifted form the whole tart on a plate.

S’Mores Tartlets

Another way I love to use this recipe is to make mini tarts. Using the same pâte sucrée tart dough, chocolate filling, and toasted meringue, you’ll get six individual 4-inch tarts. They’re perfect for parties because everyone gets their own little tart, and there’s no fussing with cutting slices.

I use 4-inch perforated tart rings, lined with dough, frozen, and then fully baked until the shells are golden and crisp. Pour the warm chocolate ganache filling into the cooled tart shells and give each one a little jiggle to level the chocolate. Once the chocolate has set, pipe on the stiff meringue, toast it with a kitchen torch, and serve.

Tartlet pastry rings cutting out pate sucree dough.

Roll out half of the pate sucrée dough to 1/8-1/4 inch thickness. Cut out circles with the tart rings for the bottom of the tarts.

Tart dough rolled out and cut into strips.

Take the second half of dough, roll out to the same thickness. Cut strips slightly wider than the sides of the ring. And long enough to line the inside.

Lined tart rings with pastry dough on a baking pan.

Chill the dough rings and strips in the fridge for about 15 minutes, to make them easier to handle. To line, place rings on prepared baking pan. I use a perforated mat and pan, but you can use parchment paper. Place the dough disc into the ring for the bottom of the tart. Line the sides with the strips, gently pressing against the ring. Squeeze any overlaps together.

Freeze the lined tart shells completely. Trim away overhang with a knife before baking. I do not line my shells with baking weights. They will hold their shape in the oven if well adhered to the ring and frozen.

Baked empty tartlet shells on a wire rack.

Bake frozen tart shells for 25 minutes at 350°F (180°C) conventional oven. Let cool slightly, brush the inside and outer rim with egg wash, return to oven and bake an additional 5-8 minutes until golden brown. Cool completely.

Tartlet filled with chocolate ganache and topped with meringue on a plate.

Fill cooled tartlet shells with chocolate ganache. Once the chocolate is set, top with meringue.

Toasted meringue topped chocolate tartlet on a plate.

Toast the meringue with a small kitchen torch, just like a marshmallow for s’mores.

Serve s’mores tartlets at room temperature. Keep leftovers in the fridge for up to 3 days. The crust and meringue will soften overtime in the fridge.

Jenn’s Chocolate Tart Tips

Make Ahead: Make the tart shell the day before. Since the chocolate ganache and marshmallow meringue can be made in under an hour, I like to have the crust ready to go for making a gorgeous dessert the day of a party.
Ganache: The chocolate filling is a 1:1 cream to dark chocolate ratio. It will set firm in the fridge but turn tender at room temp. It’s luscious, rich, and creamy!
Storage: Place the tart in an airtight container and refrigerate for up to 3 days.
Serve at Room Temp: For a soft creamy chocolate filling, serve the tart at room temperature. After storing in the fridge, let it sit on the counter for about 30 minutes before slicing.
Slicing: Slice the tart with a long knife cutting straight down to prevent breaking the crust. Wipe the knife clean with warm water and a napkin in between slices. This will give you a slice with clean visual layers.