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    Home » pies & tarts

    Published: Apr 11, 2019 • Modified: Nov 28, 2021 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Chocolate Marshmallow Tart

    Jump to Recipe Print Recipe
    Images of sliced chocolate marshmallow tart from BeyondtheButter.com | © Beyond the Butter®
    Images of sliced chocolate marshmallow tart from BeyondtheButter.com | © Beyond the Butter®
    Images of sliced chocolate marshmallow tart from BeyondtheButter.com | © Beyond the Butter®

    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 classic s'mores treat that's incredibly easy to make and tastes fantastic!

    Overhead image of chocolate marshmallow tart with 2 slices cut and laid on their side | All Images © Beyond the Butter™
    Overhead image of chocolate marshmallow tart | All Images © Beyond the BUtter™

    Table of Contents

    • About this Chocolate Marshmallow Tart Recipe
    • What Kind of Tart Pan Do I Need for This Recipe?
    • Can I Make Chocolate Pudding in Advance?
    • What About the Graham Cracker Crust?
    • Do I Really Need to Strain the Chocolate Pudding After Making It?
    • Marshmallow Meringue Tips
    • What's the Best Way to Toast the Marshmallow Meringue Topping?
    • Enjoy These Easy No Bake or Almost No Bake Desserts!

    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 easy-to-make chocolate filling and marshmallow topping—and most importantly—I knew that I wanted it to taste incredible!

    What Kind of Tart Pan Do I Need for This Recipe?

    For this s'mores tart recipe, I used this 14" Rectangular Tart Pan. You can also use mini tart pans like I did with my Mini Strawberry Nutella Tarts and Chocolate Peanut Butter Swirl Tart recipes.

    Close up image of toasted marshmallow meringue topping | All Images © Beyond the Butter™

    Can I Make Chocolate Pudding in Advance?

    Yes, absolutely! You can make chocolate pudding up to 2-3 days in advance. I would suggest letting it come to room temperature 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, then bake it, then let it cool completely. Carefully cover it with some plastic wrap and/or aluminum foil, then place it in in the freezer until you are ready to use it.

    Images of one slice of chocolate marshmallow tart | All Images © Beyond the Butter™

    Do I Really Need to Strain the Chocolate Pudding After Making It?

    While not required, I do highly recommend straining it through a mesh sieve before you add it to either 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 of the granulated sugar has dissolved and the mixture is frothy in appearance. This can take anywhere from 5-6 minutes.
    • When you lift up 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?

    For this chocolate marshmallow tart recipe, I prefer to use my kitchen blowtorch. Actually, 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 my local hardware store.

    It works just as well as what you can find in a kitchen shoppe, but bigger. When I'm 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, definitely look into the smaller kitchen sizes!

    Profile view of sliced Chocolate Marshmallow Tart | All Images © Beyond the Butter™

    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
    Overhead image of chocolate marshmallow tart with 2 slices cut and laid on their side | All Images © Beyond the Butter™

    Chocolate Marshmallow Tart

    Author: Jennifer
    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 classic s'mores treat that's incredibly easy to make and tastes fantastic!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 hours 5 minutes
    Cook Time 10 minutes
    Total Time 5 hours 15 minutes
    Course Pies & Tarts
    Cuisine Dessert
    Servings 8 servings

    Ingredients
     

    graham cracker crust

    • 1 ½ cup Graham Cracker Crumbs (approx. 10 graham cracker sleeves)
    • 2 tablespoon Granulated Sugar
    • 5 tablespoon Unsalted Butter (melted)

    chocolate pudding

    • ¼ cup Granulated Sugar
    • 3 tablespoon Unsweetened Cocoa Powder
    • ½ teaspoon Salt
    • 3 tablespoon Cornstarch
    • 3 Large Egg Yolks (room temperature (save the egg whites for the marshmallow topping))
    • 1 cup Milk
    • ¼ cup Heavy Cream
    • 2 teaspoon Vanilla Extract
    • 3 oz Dark Chocolate (finely chopped)
    • 2 teaspoon Espresso Powder (optional)

    marshmallow topping

    • 3 Large Egg Whites (room temperature)
    • ¾ cup Granulated Sugar
    • ¼ teaspoon Cream of Tartar
    • ¼ teaspoon Salt
    • ½ teaspoon Vanilla Extract

    Instructions

    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.
      1 ½ cup Graham Cracker Crumbs, ¼ cup Granulated Sugar, 5 tablespoon Unsalted Butter
    • 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.
      ¼ cup Granulated Sugar, 3 tablespoon Unsweetened Cocoa Powder, ½ teaspoon Salt, 3 tablespoon Cornstarch, 3 Large Egg Yolks, 1 cup Milk, ¼ cup Heavy Cream, 2 teaspoon Vanilla Extract
    • 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.
      3 oz Dark Chocolate, 2 teaspoon Espresso Powder
    • Pour the pudding through a fine mesh sieve into a separate bowl to remove any lumps. Let it 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.
      3 Large Egg Whites, ¾ cup Granulated Sugar, ¼ teaspoon Cream of Tartar, ¼ teaspoon Salt
    • 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).
      ½ teaspoon Vanilla Extract
    • 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.
    DID YOU MAKE THIS RECIPE?Mention @beyond.the.butter and tag #beyondthebutter!

    This recipe post was originally sponsored by Bahlsen Cookies.

    « Chocolate Covered Coconut Buttercream Eggs
    Hummingbird Sheet Cake with White Chocolate Cream Cheese Frosting »

    © All images & content on BeyondtheButter.com are copyright protected. You may not republish, redistribute, or otherwise use any images, recipes, or content, in part or in whole, without express written permission from the author. Beyond the Butter® is a registered trademark of Jennifer Switzer. All rights reserved. For more information, please read my Policies page.

    Reader Interactions

    Comments

    1. Jo Thrasher • Jo Eats says

      April 22, 2019 at 2:42 pm

      5 stars
      I grew up eating those little biscuits, so this right up my alley. Also it might be the most beautiful tart I've seen in forever.

      Reply
      • Jennifer says

        April 25, 2019 at 8:30 am

        You're so sweet for saying that Jo, thanks! Sorry for the late reply to your comment...been out with a bad cold. Bleh.

        Reply
    2. Kathleen says

      September 10, 2020 at 11:39 am

      Could I make this ahead of time?

      Reply
      • Jennifer says

        September 10, 2020 at 2:34 pm

        You can absolutely make the tart crust and pudding ahead of time! The marshmallow meringue I would wait to make the day of.

        Reply
    3. Heather says

      May 19, 2021 at 8:48 pm

      Is bittersweet the same as dark chocolate?
      Also, can I use a ready to use graham cracker crust instead of preparing the crust from scratch?

      Reply
      • Jennifer says

        May 20, 2021 at 11:22 am

        Hi Heather, yes I would say it's the same, but the chocolate/sweetness percentages will vary. Whenever I use dark chocolate in a recipe, I typically use one that is 70% chocolate (30% sugar). I've never made this tart in a ready-made graham cracker crust (only a 14-inch rectangular tart pan), so I can't say for certain how that will turn out.

        Reply
    4. Jen says

      May 28, 2021 at 3:46 pm

      Quick question. I do not have a 14”x4” rectangular tart pan. What size would be a comparable substitute? Thanks!

      Reply
      • Jennifer says

        May 30, 2021 at 12:29 pm

        Hi Jen! I'm so sorry for just seeing this now! I didn't make this in any other type of pan, but I would imagine a 9-inch pie plate might work.

        Reply

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