A crumbly graham cracker crust filled with rich dark chocolate and topped with toasted marshmallows.
I don’t know about you, but for me a summer without s’mores just ain’t right. And neither is poor English… forget I said that.
My point is, I love s’mores and if there is a campfire to be had, that means s’mores are a necessity. But here’s the thing – s’mores are messy. You get melted chocolate and marshmallow all over your hands, and then you touch your face and suddenly you look like you’re bleeding dark brown blood out of your forehead, and to clean it off you pick up a paper towel and then your hands are stuck to it because of the marshmallow and now you have paper towels for hands and you’re covered in mosquitos bites and your face still isn’t clean.
I love them, but sometimes the mess it makes just isn’t worth it. Okay, maybe it’s the mess I make, but still. And even if I am willing to wear my food one day, there’s the dilemma that I can’t make a bonfire where I live. Or maybe you can, but it’s pouring rain on the day you want them. You could stand over the stove to “toast” your marshmallows, but that’s hardly fun for the whole family. My solution to this #firstworldproblem is to turn s’mores into a tart. No bonfire required, and (hopefully) no mosquitos! I was going to turn them into a pie, but I decided the slices you get from the tart are easier to eat with less mess – and that’s pretty much my goal here.
Why should you jump on the s’mores tart bandwagon? Here’s why:
- The crust is slightly crumbly, but really no more than eating a normal s’more would be.
- You can make enough for 10 people in one fell swoop.
- The slices are still hand-held, since you just slice them cross-wise so that you have three large marshmallows in each serving.
- And my favorite part is that you can eat these warm or cold. I actually might prefer them cold. Might.
Give it a shot – if you wanted to turn them into little bite-sized snacks instead of a full serving for each person, just cut them so each person has a large marshmallow’s worth. You know what I mean, right? Of course you do, because you’re intelligent and attractive.
I forgot to mention, these might cause you to issue out compliments to total strangers.Print
The American summer classic baked in the oven as a tart – no bonfire required! A crumbly graham cracker crust filled with rich dark chocolate and topped with toasted marshmallows.
- 1 1/2 cups graham cracker crumbs (I used honey flavored)
- 6 tablespoons butter, melted
Chocolate Ganache + Topping
- 1 cup heavy cream
- 1 cup dark chocolate (I use Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips)
- 30 large marshmallows
- 16 mini marshmallows
- Preheat oven to 325°F.
- In a medium bowl, combine graham cracker crumbs and melted butter until butter is evenly distributed.
- Press into a greased tart pan and bake for 8-10 minutes or until golden brown.
- In a medium saucepan, heat cream over medium-low heat for 4-5 minutes. Add chocolate and let sit for a couple minutes. Stir until chocolate has completely melted and is smooth.
- Pour chocolate filling into baked pie crust and carefully smooth it out so that it is evenly distributed (you may have a little more than you need, but don’t overfill the crust).
- Bake for 15 minutes or until chocolate ganache is set. Remove from oven and set aside.
- Slice large marshmallows in half widthwise and place side by side across the top of the tart (cut side down). You’ll have three across the short side and ten down the long side.
- To fill the space between each of the large marshmallows, place a whole mini marshmallow in each gap (two across the short side and eight down the long side).
- Set oven to broil and place tart back in the oven long enough to toast the marshmallows on top to a light golden color. It won’t take very long, so keep an eye on it!
- Place tart in the fridge to set (at least three hours). Slice cross-wise into 10 pieces. Can be served cold or warmed up – enjoy!
- Serving Size: 10
- Calories: 438
- Sugar: 32
- Sodium: 99
- Fat: 26
- Saturated Fat: 15
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 50
- Protein: 3
- Cholesterol: 52