Campfire S’mores Chocolate Tart

How do you like your campfire marshmallows?

I love a slow roasted marshmallow. That golden outside means a warm , gooey inside…but you gotta work for it and be patient. Sometimes, I’m not patient and I’ll just set that marshmallow on a stick on fire and eat it right up.

I could eat anything that tastes like a s’more. It could be cookie, a pie, or even a latte, and I would gobble it right up because it’s got the holy trinity of baked goods.

Graham Crackers. Chocolate. Toasted Marshmallows.

Today’s recipe has all the goodness of a slow roasted campfire s’more in an elegant and easy to eat package. Let’s get roasting…I mean, cooking!

What Kind of Chocolate Should I Use for a Tart?

I personally never want to make a recipe with chocolate in it without it being a good quality chocolate. I love Ghirardelli, Guittard, and surprisingly enough, the Costco brand of chocolate chips.

How do I Cut the Tart Without Crumbling It?

Slicing into your beautiful tart can be nerve-racking for sure. You’ll want to use a sharp knife. Dip the knife in hot water and wipe clean between slices for more even cutting.

Campfire S'mores Chocolate Tart

You can practically taste the campfire with this tasty smores tart. It's everything you love about a traditional smore but without smelling like bonfire afterwards.

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Servings: 16 servings

Ingredients Method Notes

Ingredients

  

Crust:

• 2 1/4 cups graham cracker crumbs
• 2 tablespoons brown sugar
• 10 tablespoons butter melted

Filling:

• 3 cups semisweet chocolate chips
• 2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cinnamon

Topping:

• small marshmallows

Method

 

1. Preheat the oven to 350°.

Crust:

1. In a small bowl, combine all the ingredients together and stir until the graham cracker crumbs are evenly moistened. Press the mixture evenly into the bottom and up the sides of a 14x5" tart pan. Bake for 8-10 minutes until just lightly golden. Remove from the oven and let cool completely.
   

Filling:

1. Heat the cream in a saucepan until it starts to steam and small bubbles form at the edges. Add in the rest of the ingredients and stir to combine well. It will look separated and grainy as you first start to stir, but eventually it will combine into a glorious, glossy, thick mixture.
2. Pour the chocolate ganache into the cooled crust and spread evenly. Chill in the refrigerator for at least an hour.
   

Topping:

1. About an hour before serving, preheat the oven broiler and place an oven rack 5-7 inches away from the heating element. Cover the top of the pie with the marshmallows. Broil the pie until the marshmallows puff and turn golden. KEEP A CLOSE EYE ON THE PIE THE WHOLE TIME- it can go from beautiful to burned in a matter of seconds!
   
2. Let the pie rest at room temp for about an hour or pop in the refrigerator for 20-30 minutes to allow the chocolate layer to set up after being broiled.
   

Notes

The pie can be refrigerated (or left at room temp) for 2-3 hours after the marshmallows have been toasted. Any longer and the marshmallows might get stickier and kind of wet.

Products Used

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