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Chocolate S’mores Tart

I created this tart for my kids, who love having s'mores on the fire pit. It’s truly indulgent. We simply can't get enough of the billowy marshmallow topping. —Dina Crowell, Fredericksburg, Virginia
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    16 servings


  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 10 ounces bittersweet chocolate, chopped
  • 1/4 cup butter, cubed
  • 1-1/2 cups heavy whipping cream
  • 5 large egg whites
  • 1 cup sugar
  • 1/4 teaspoon cream of tartar


  • In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1/2 in. up sides of an ungreased 9-in. fluted tart pan with removable bottom. Refrigerate 30 minutes.
  • Place chocolate and butter in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and butter; let stand 5 minutes. Stir with a whisk until smooth. Pour into prepared tart shell. Refrigerate 1 hour or until set. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  • In the top of a double boiler or in a metal bowl over simmering water, combine egg whites, sugar and cream of tartar. Beat on low speed 1 minute. Continue beating on low until a thermometer reads 160°, about 5 minutes longer. Transfer to a large bowl; beat on high until stiff glossy peaks form and mixture is slightly cooled, about 5 minutes.
  • Spread meringue over tart. If desired, heat meringue with a kitchen torch or broil 2 in. from heat until meringue is lightly browned, 30-45 seconds. Refrigerate leftovers.
Nutrition Facts
1 slice: 332 calories, 24g fat (13g saturated fat), 49mg cholesterol, 122mg sodium, 33g carbohydrate (25g sugars, 2g fiber), 4g protein.

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Average Rating:
  • Cindy
    May 22, 2020

    Marshmallow? Was excited to see one without meringue, but no. Sigh.

  • Melanie
    May 15, 2020

    I used evaporated milk instead of heavy cream because I didn't have any available and the internet claims its a 1 for 1 substitution. However, the pie never set and continued to be liquid even after chilling for several days. We ate it anyway and the "slop pie" was still delicious. I will try again and see if it sets properly with heavy cream.

  • khegeman
    Jul 26, 2017

    No comment left

  • Lor207
    Feb 2, 2016

    This tart is so sinfully rich and delicious! After keeping it in the frig. for awhile it becomes like a fudge tart! Absolutely decadent! The whole family loved it!