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My simple yet elegant tart is a combination of French techniques with American classic 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 fire golden marshmallows, melty chocolate and cookie crumbs, this is the tart for you!
Apparently s’mores are not really a thing in France. I always have to do a quick google search and show any new French friend a photo of two graham crackers sandwiched together with melted Hershey’s chocolate and a well toasted jumbo marshmallow. They 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 and campfire dessert I made a French style s’mores tart. It has layers of texture and color, a French tart crust, and plenty of gooey dark chocolate and creamy marshmallow meringue. Maybe one day I’ll see it on display in a patisserie window.
Key Ingredients & Test Notes
- 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.
- Test Note: 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.
- Test 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.
- Test Note: Make sure to whipe 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
- Blind bake and seal a 9-inch tart shell with egg wash. Cool completely.
- 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.
- Spoon the stiff peak Swiss meringue onto the set chocolate tart. Spread it around with a spoon to create wispy peaks.
- Using a small kitchen torch, carefully toast the meringue until golden brown.
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 ration. It will set firm in the fridge but turn tender at room temp. It’s luscious rich and creamy!
- Storage: Place the tart on 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 slicing. This will give you a slice with clean visual layers.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Chocolate S’Mores Tart with Toasted Marshmallow
Elevated tart version of classic s'mores with a shortcrust pastry crust, rich chocolate ganache filling, and a toasted meringue topping.
Click Here for Help with Ingredients in this Recipe
Equipment
- medium saucepan
Ingredients
Shortcrust Pastry – Pâte Sucrée
Chocolate Ganache Filling
- 300 grams heavy cream , 33-35% fat
- 2 tsp instant espresso powder
- 1 tsp water
- 1.5 tsp vanilla bean paste or vanilla extract
- 300 grams 65-70% dark chocolate, chopped
- 45 grams unsalted European style butter (83% butterfat), softened
Toasted Swiss Meringue
- 250 grams granulated sugar
- 130 grams egg whites
Instructions
Shortcrust Pastry
- Line a 9-inch (22 cm) tart ring or tart pan with removable bottom with shortcrust pastry dough. Fully blind bake the crust according to directions in the pastry recipe. Let the tart shell cool completely.1 Sweet Tart Pastry – Pâte Sucrée
Chocolate Ganache Filling
- Place chopped chocolate in a medium mixing bowl.300 grams 65-70% dark chocolate
- Whisk together heavy cream, espresso powder, water and vanilla in a medium saucepan. Bring to a simmer on medium heat.300 grams heavy cream , 2 tsp instant espresso powder, 1 tsp water, 1.5 tsp vanilla bean paste or vanilla extract
- Pour the warm cream mixture over the chopped chocolate and stir with a spatula until the chocolate has completely melted. Stir in the softened butter until you have a smooth glossy liquid ganache.45 grams unsalted European style butter (83% butterfat)
- If the chocolate doesn't completely melt, warm slightly and stir again.
Fill the Pastry Shell
- Place the empty tart shell on a serving plate. Pour the warm ganache directly into the tart shell, filling almost to the edge of the crust. Place in the fridge for about 30-40 minutes until the chocolate has set. Remove from the fridge and keep at room temp for adding the meringue.
Swiss Meringue
- Place a medium saucepan filled with 1-inch of water on medium heat.
- In the metal bowl of a stand mixer, combine the eggs whites and granulated sugar. Immediately whisk by hand to create a foamy liquid.250 grams granulated sugar, 130 grams egg whites
- Set the mixing bowl on top of the saucepan to create a double broiler.
- Whisk the egg whites and sugar continuously until the temperature on an instant thermometer reads 160℉ (72℃). Carefully dip your finger into the hot sugar and rub the mixture between your fingertips. If you don't feel any grains of sugar, the mixture is ready. (about 6-8 minutes)
- Remove the mixing bowl from the heat and wipe the bottom of the bowl dry with a towel. Place the bowl on the mixing stand fitted with the whisk attachment and begin whipping on high speed.
- Continue to whip until a thick, glossy and marshmallow like meringue with stiff peaks is formed. The bowl should be cool or at least room temperature to the touch. (about 8-10 minutes)
Assemble
- Dollup the meringue on top of the set chocolate filling. I use a spoon to create whips with the meringue.
- Carefully toast the meringue with a kitchen torch on a low setting. Keep the torch moving to prevent over browning thee meringue.
- Slice and serve at room temperature.
Notes
- Ingredients Used:
- Chocolate: Valrhona 64% cacao Manjari chocolate and Lindt 70% dark chocolate
- Storage: Place the tart on 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.
Tried this recipe?Mention @twocupsflour or tag #twocupsflour!
