S’mores Tart with Milk Chocolate Ganache and Toasted Meringue

Why You’ll Love This Recipe

• Crisp, buttery graham crust that actually stays crunchy.
• Silky milk-chocolate ganache with just enough salt to balance the sweetness.
• Billowy marshmallow meringue toasted to campfire perfection—no sticky store-bought marshmallows needed.
• Make-ahead friendly: bake the crust and set the ganache in advance, top and torch before serving.

Grocery List

• Produce: None
• Dairy: Unsalted butter, heavy cream, large eggs
• Pantry: Graham crackers, granulated sugar, light corn syrup, vanilla extract, fine salt, kosher salt, milk chocolate, flaky sea salt (optional)

Full Ingredients

Graham Cracker Crust

• 1 1/2 cups (150 g) graham cracker crumbs
• 2 Tbsp (25 g) granulated sugar
• 1/4 tsp fine sea salt
• 7 Tbsp (99 g) unsalted butter, melted

Milk Chocolate Ganache

• 10 oz (285 g) milk chocolate, finely chopped
• 3/4 cup (180 ml) heavy cream
• 2 Tbsp (28 g) unsalted butter, room temperature
• 1 tsp pure vanilla extract
• 1/4 tsp kosher salt

Marshmallow Meringue

• 4 large egg whites (120 g), room temperature
• 1 cup (200 g) granulated sugar
• 2 Tbsp (30 ml) light corn syrup
• 1/4 tsp cream of tartar
• 1 tsp pure vanilla extract
• Pinch fine sea salt

For Finishing

• 1/3 cup (35 g) coarsely crushed graham crackers
• Flaky sea salt, to taste (optional)
• Chocolate curls or shavings (optional)

Step-by-Step Instructions

Step 1: Prepare the pan and preheat

Preheat the oven to 350°F (177°C) with a rack in the center. Lightly grease a 9-inch tart pan with a removable bottom. Place the pan on a sheet tray for easy handling.

Step 2: Make and bake the graham crust

In a mixing bowl, stir together the graham cracker crumbs, sugar, and salt. Add the melted butter and mix until every crumb is evenly moistened and the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of the tart pan, aiming for an even 1/4-inch thickness. Use the flat bottom of a measuring cup to compact it well. Bake for 10–12 minutes, until fragrant and slightly darkened at the edges. Cool on a rack for 20 minutes.

Step 3: Make the milk chocolate ganache

Place the chopped milk chocolate in a heatproof bowl. In a small saucepan, heat the cream over medium until it just begins to steam and small bubbles appear around the edges (about 190°F/88°C), 2–3 minutes. Immediately pour the hot cream over the chocolate. Let stand for 2 minutes, then whisk gently from the center outward until smooth and glossy. Whisk in the butter, vanilla, and salt until fully incorporated.

Step 4: Fill and chill

Pour the ganache into the cooled crust. Tap the pan gently on the counter to release air bubbles and level the surface. Chill uncovered for 15 minutes, then cover and continue chilling until set, 1 1/2–2 hours. The center should be softly set with no liquid wobble.

Step 5: Cook the marshmallow meringue to 160°F

In a clean, heatproof mixer bowl, combine the egg whites, sugar, corn syrup, cream of tartar, and salt. Set the bowl over a saucepan of gently simmering water (do not let the bottom touch the water). Whisk constantly until the sugar dissolves and the mixture reaches 160°F (71°C) on an instant-read thermometer, 3–5 minutes. The mixture will look slightly foamy. This temperature ensures food safety.

Step 6: Whip to glossy peaks and top the tart

Transfer the bowl to a stand mixer fitted with the whisk (or use a hand mixer). Beat on high speed until the meringue is thick, billowy, and forms stiff, glossy peaks, 5–7 minutes. Beat in the vanilla. Pile the meringue high onto the chilled ganache, creating swoops and peaks with a spoon or offset spatula, leaving a thin border if you like.

Step 7: Torch, finish, and slice

Using a kitchen torch, toast the meringue until deeply golden in spots with a few darker edges, keeping the flame moving and held 6–8 inches away. No torch? Broil on the top rack for 30–60 seconds, rotating for even color and watching constantly. Sprinkle with crushed graham crackers and a pinch of flaky sea salt; add chocolate curls if using. For clean slices, dip a sharp knife in hot water, wipe dry, and cut. Serve immediately or within a few hours.

Pro Tips

• Pack the crust firmly so it stays crisp; a flat-bottomed measuring cup works best.
• Chop the chocolate finely so it melts smoothly with hot cream—lumpy ganache usually means the pieces were too large or the cream was too cool.
• Heat the meringue to 160°F (71°C) to dissolve sugar and ensure a safe, stable foam with a glossy, marshmallow-like finish.
• Always toast meringue on a fully chilled ganache; warmth can soften the chocolate layer and cause sliding.
• For picture-perfect cuts, refrigerate the tart 10–15 minutes after torching to re-firm the ganache, then slice with a hot, dry knife.

Variations

• Dark Chocolate Twist: Swap milk chocolate for 60–70% dark chocolate and add 1 tsp instant espresso powder to the cream.
• Peanut Butter Swirl: Dollop 2–3 Tbsp warmed peanut butter over the poured ganache and swirl lightly before chilling.
• Pretzel-Graham Crust: Replace 1/2 cup (50 g) graham crumbs with finely crushed pretzels for a salty crunch.

Storage & Make-Ahead

Bake the crust up to 2 days ahead; store airtight at room temperature. Fill with ganache up to 1 day ahead; keep covered and refrigerated. Make and add the meringue the day you plan to serve for best texture. Once torched, the tart is best within 6–8 hours. Refrigerate leftovers loosely covered for up to 2 days; the crust will soften slightly and the meringue may lose some gloss but will still taste great. Not recommended for freezing.

Nutrition (per serving)

Approximate per 1/10 tart: 500 calories; 29 g fat; 57 g carbohydrates; 5 g protein; 170 mg sodium. Values are estimates and will vary with specific ingredients.