Chocolate Marshmallow Tart baked to share
This Chocolate Marshmallow Tart combines a buttery graham cracker crust with a rich, chocolatey pudding, topped with a toasted marshmallow meringue! Made in a 14-inch rectangular tart pan, it's an elevated version of the familiar s'mores treat that's especially straightforward to mix and tastes fantastic!
About this Chocolate Marshmallow Tart Recipe
This chocolate marshmallow tart recipe has been floating around my brain for some time now. I knew that I wanted it to have a buttery crust, an straightforward to mix chocolate filling, and marshmallow topping—and most importantly—I knew that I wanted it to taste memorable!
What Kind of Tart Pan Do I Need?
For this s'mores tart recipe, I used this 14″ Rectangular Tart Pan. You can also use mini tart pans like I did with the Mini Strawberry Nutella Tarts and Chocolate Peanut Butter Swirl Tart recipes.
Can I Make Chocolate Pudding in Advance?
Yes, genuinely! You can make chocolate pudding up to 2-3 days in advance. Try letting it come to room temperature for about 10-15 minutes before spooning it into the graham cracker tart pan. This should help with spreading it out into the tart pan.
What About the Graham Cracker Crust?
You can also prepare the buttery graham cracker crust in advance as well. You can make it, bake it, then allow it to cool completely. Carefully cover it with plastic wrap and/or aluminum foil, then place it in the freezer until ready to use.
Do I Need to Strain the Chocolate Pudding After Making It?
While not required, I highly recommend straining it through a mesh sieve before adding it to the tart or to a bowl. It helps to remove any lumps and bits that may have been stubborn during the mixing process.
Marshmallow Meringue Tips
- Heat the egg whites, granulated sugar, cream of tartar, and salt together using either a bain-marie or double boiler. It's a much gentler way of heating the mixture together.
- Make sure all the granulated sugar has dissolved and the mixture is frothy. This can take anywhere from 5-6 minutes.
- When you lift the top bowl, it will have hot water and condensation dripping off the bottom. Use a kitchen towel to wipe this off before moving the bowl over to your mixer.
To learn more about what a bain-marie is, visit my Dark Chocolate Macarons recipe page!
What's the Best Way to Toast the Marshmallow Meringue Topping?
A reliable pick is my kitchen blowtorch for this chocolate marshmallow tart recipe. It's just a small propane cylinder and a basic torch head that screws onto the top. Both are from BernzOmatic, which I purchased from the local hardware store.
It works just as well as what you can find in a kitchen shop, but bigger. When not using it, I remove the torch head and keep the propane tank outside by our grill.
If you're not comfortable using this type of blowtorch, clearly look into the smaller kitchen sizes!
Enjoy These Easy No Bake or Almost No Bake Desserts!
No Bake Strawberry Chocolate Pie
Dark Chocolate Gingersnap Tart
Chocolate Covered Peanut Butter Eggs
No Bake Mint Chocolate Pie
This method post was originally sponsored by Bahlsen Cookies.
- Yield 8 servings
- Prep 5 hours 5 minutes
- Cook 10 minutes
- Total 5 hours 15 minutes
- Calories 392
Ingredients
graham cracker crust
- 1 1/2 cup Graham Cracker Crumbs, approx. 10 graham cracker sleeves
- 2 tbsp Granulated Sugar
- 5 tbsp Unsalted Butter, melted
chocolate pudding
- 1/4 cup Granulated Sugar
- 3 tbsp Unsweetened Cocoa Powder
- 1/2 tsp Salt
- 3 tbsp Cornstarch
- 3 Large Egg Yolks, room temperature (save the egg whites for the marshmallow topping)
- 1 cup Milk
- 1/4 cup Heavy Cream
- 2 tsp Vanilla Extract
- 3 oz Dark Chocolate, finely chopped
- 2 tsp Espresso Powder, optional
marshmallow topping
- 3 Large Egg Whites, room temperature
- 3/4 cup Granulated Sugar
- 1/4 tsp Cream of Tartar
- 1/4 tsp Salt
- 1/2 tsp Vanilla Extract
Method
graham cracker crust
- Adjust the oven rack to the 2nd level mark (just above center) and preheat your oven to 350ºF.
- Using a food processor, process the graham crackers into fine crumbs. Add in the granulated sugar and melted butter and pulse until the cookie crust mixture forms. It should be the consistency of thick, mushy sand that can easily be shaped into the 14 inch rectangular tart pan.
- Press the graham cracker crust mixture into the bottom and sides of the tart pan. Smooth and even out the graham cracker crust using a rubber spatula or the bottom of a measuring cup.
- Place into the oven and bake for 10 minutes at 350ºF.
- Remove from the oven and allow to cool.
chocolate pudding
- In a medium-size saucepan, whisk together the first 8 ingredients until well combined.
- Turning the stove top burner on and to low-medium heat, begin whisking the mixture constantly.
- Continue to whisk until the pudding mixture comes to a light boil. The mixture to start to thicken.
- Let it boil for roughly 30 seconds, then remove from heat.
- Add in the finely chopped dark chocolate and optional espresso powder and whisk together until it's well blended and smooth.
- Pour the pudding through a fine mesh sieve into a separate bowl to remove any lumps. Allow it to cool to room temperature.
- Once cooled, spoon the chocolate pudding into the tart pan and place a layer of plastic wrap directly over the top of the pudding. Place it into the refrigerator to chill for a minimum of 2 hours or, my preference, overnight.
marshmallow topping
- Using a double boiler or bain-marie, heat the egg whites, granulated sugar, cream of tartar, and salt over 1 – 1.5 inches of simmering water, continually whisking until the sugar has fully dissolved (about 5-6 minutes). You can do a quick test by rubbing a little of the mixture between your pointer finger and thumb to make sure all sugar granules have dissolved.
- Transfer the hot mixture to a mixing bowl of a stand mixer fitted with the whisk attachment and set the speed to high. When the mixture initially reaches the soft peaks stage, add in the vanilla extract. Continue to mix on high speed right until stiff, glossy peaks form (about 10 minutes).
- Top the chilled chocolate pudding tart with the marshmallow meringue topping and, if desired, lightly toast the top using your oven's broiler (3-6 minutes) or use a kitchen blowtorch.
Baker notes
After making the house-made chocolate pudding, I highly recommend straining it through a mesh sieve before adding it to the tart or to a bowl. It helps to remove any lumps and bits that may have been stubborn during the mixing process.
Heat the egg whites, granulated sugar, cream of tartar, and salt together using either a bain-marie or double boiler. It's a much gentler way of heating the mixture together.
When making the meringue topping, make sure all the granulated sugar has dissolved and the mixture is frothy. This can take anywhere from 5-6 minutes.
When you lift the top bowl, it will have hot water and condensation dripping off the bottom. Use a kitchen towel to wipe this off before moving the bowl over to your mixer.
