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–+ servings

S’mores Tart Dessert Recipe

This S’mores Tart recipe brings together a buttery graham cracker crust, a rich and slightly bitter chocolate filling, and a fluffy, toasted meringue topping. Perfect for a special dessert, this treat captures the classic flavors of s'mores without the mess.
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Prep Time 45 minutes
Cook Time 25 minutes
Chill Time 2 hours
Course Dessert
Cuisine American
Servings 1 9-inch tart

Equipment

  • 9-inch round tart pan with removable bottom
  • Parchment paper
  • Stand mixer with whisk attachment
  • Kitchen torch

Ingredients
  

For the Graham Cracker Crust:

  • 1 ¾ cups graham cracker crumbs about 14 sheets, crumbled
  • ½ cup (1 stick) unsalted butter, melted
  • ⅓ cup granulated sugar
  • ¼ teaspoon salt

For the Chocolate Filling:

  • 6 ounces semisweet or bittersweet chocolate coarsely chopped (or 1 cup semisweet or bittersweet chocolate chips)
  • ½ cup 1 stick unsalted butter
  • 3 large eggs at room temperature
  • ½ cup granulated sugar
  • ¼ teaspoon salt

For the Meringue Topping:

  • 4 large egg whites at room temperature
  • 1 cup granulated sugar
  • ⅛ teaspoon salt

Instructions
 

Prepare the Graham Cracker Crust:

  • Preheat your oven to 325°F. Line the bottom of a 9-inch round tart pan with parchment paper and lightly grease the sides with nonstick cooking spray.
  • In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Stir until the mixture resembles wet sand.
  • Transfer this mixture into the prepared tart pan. Use your fingers or the back of a measuring cup to press it evenly along the bottom and up the sides, ensuring a compact crust.

Make the Chocolate Filling:

  • In a small saucepan over low heat, combine the chopped chocolate and butter. Stir occasionally until both are fully melted and smooth. Remove from heat and let cool slightly.
  • In a stand mixer with the whisk attachment, beat the eggs, granulated sugar, and salt on medium-high speed for about 3 minutes until light and fluffy.
  • Gently fold one-third of the melted chocolate mixture into the beaten eggs using a silicone spatula. Once combined, fold in the remaining two-thirds until smooth.
  • Pour the chocolate mixture into the prepared crust, spreading it evenly.
  • Place the tart pan on a large baking sheet to avoid spills. Bake for about 25 minutes or until the filling has puffed slightly and the edges appear set.
  • Transfer the tart to a wire rack to cool to room temperature, then place it in the refrigerator for at least 2 hours.

Make the Meringue Topping:

  • When ready to serve, prepare the meringue. In a stand mixer, whip the egg whites on medium-high speed until foamy.
  • Gradually add the granulated sugar while continuing to whip until the meringue is glossy and forms stiff peaks (about 3 to 5 minutes). Add the salt and mix briefly.
  • Carefully spread the meringue over the chilled tart, creating decorative peaks with a spoon.
  • Use a kitchen torch to lightly toast the meringue until golden and slightly charred.

Notes

  • You can prepare the crust and chocolate filling up to two days in advance. Store the filled tart, covered with plastic wrap, in the refrigerator. Add and toast the meringue just before serving.
  • For an extra touch, sprinkle some crushed graham crackers on top of the meringue before toasting.
Keyword Chocolate graham tart, Classic s’mores dessert, dessert recipes, easy dessert recipe, Homemade s’mores tart, Toasted meringue tart
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