This chocolate marshmallow tart combines a buttery biscuit crust with a rich chocolatey pudding, topped with marshmallow crème and a chocolate ganache! Made in a 14 inch rectangular tart pan, it’s an elevated version of the classic s’mores. It is incredibly easy to make and tastes so very good!
This recipe post is sponsored by Bahlsen Cookies. All thoughts and opinions are 100% my own. Thank you for continuing to support the brands that help to make Beyond the Butter possible!❤️
about this chocolate marshmallow tart recipe
It sometimes can be overwhelming when I start to think about all the recipes I want to share with all of you! One of them has been a tart recipe that’s been floating around my brain for some time. I knew that I wanted it to have a buttery cookie base for the crust, an easy-to-make filling with toppings—and most importantly—I knew that I wanted it to taste incredible!
the buttery biscuit crust
Recently, I was introduced to Bahlsen’s Leibniz Butter Biscuit Cookies, and knew these were the cookies I wanted to use in my chocolate marshmallow tart recipe! They’re a well-made, flavorful, buttery cookie that isn’t overpowering or dry like some. And not only are they a key ingredient in this recipe, but in time spent researching different cookies, I discovered they are great with a hazelnut spread or jam too!
Which is giving me other ideas for future tart recipes!
This buttery biscuit crust is made up of Bahlsen’s Leibniz Biscuit Cookies, melted unsalted butter, sugar, and vanilla extract. When you blend everything together in a food processor, it forms this super nice, almost wet sand texture to it, that nicely spreads and takes shape into the rectangular tart pan.
I honestly could have just eaten the crust by itself because it has such a wonderful flavor to it!
the chocolate filling, marshmallow crème, and chocolate ganache
I wanted this first tart recipe to be easy, so I decided to use an instant chocolate pudding mix, but with a reduced amount of milk to make it a thicker consistency.
For the toppings, I used marshmallow crème, and made the chocolate ganache out of heavy whipping cream and chocolate chips. Easy peasy!
chocolate marshmallow tart recommended tips and tools
Before starting this chocolate marshmallow tart recipe, here are a few recommended tips and tools to consider.
- After the crust has cooled from baking, I recommend placing it in the refrigerator to chill for 30 minutes before you make and add the chocolate pudding mix. You can also let this set overnight in the refrigerator, if needed.
- Let the pudding mix sit for at least one hour before adding the marshmallow crème. Chilling it for longer is fine, overnight is as well.
- Most marshmallow crème containers tell you to not microwave the contents directly in the container, but I did. Please note though it was ONLY for 10 seconds at 50% power. This made it easy to then move it from the container to the piping bag. I would definitely NOT recommend warming it up for any longer or at a higher power.
- If you choose not to pipe the marshmallow crème on top of the chocolate pudding, I still recommend warming it in the microwave.
- Lightly spray an angled spatula with a baking spray before spreading out the marshmallow crème. This keeps the marshmallow from sticking all over to the spatula.
- Give the marshmallow crème time to set in the refrigerator for an hour before pouring the chocolate ganache over top. The chocolate ganache part though is totally optional.
- Keep this chocolate marshmallow tart in the refrigerator until it’s ready to be served.
- For this recipe I used this 14″ Rectangular Tart Pan.
- I used a small propane fuel cylinder to toast the marshmallow crème before I topped half of the tart with chocolate ganache. If you plan to cover the entire tart with the ganache or you’re not comfortable using a blow torch, then you can skip this part.
- My propane cylinder and the basic torch head are from BernzOmatic, and I got it, along with the nozzle, from my local hardware store.
- For piping tools, I used a large piping bag and Wilton’s open star piping tips, #4B, #6B, and #8B.
Helpful Tart Making Tools
enjoy these other easy no-bake, or almost no-bake desserts!
- No-Bake Chocolate Cream Pie with Chocolate Wafer Crust
- Homemade Peppermint Patties
- Chocolate Covered Peanut Butter Eggs
- Dark Chocolate Gingersnap Tart
- No-Bake Mint Chocolate Pie
- Chocolate Covered Coconut Buttercream Eggs
This *almost* no-bake Chocolate Marshmallow Tart has a buttery biscuit crust that’s filled with a rich chocolate pudding, topped with marshmallow crème, and a chocolate ganache poured over the top! It’s incredibly easy to make and tastes fantastic!
- 1, 7 ounce package (200 grams) Bahlsen Leibniz Butter Biscuit Cookies, processed into fine crumbs
- 2 tablespoons Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1/2 cup (112 grams) Unsalted Butter, melted
- 1, 3.9 ounces (111 grams) Package of Instant Chocolate Pudding & Pie Filling (I used Giant’s brand)
- 1 1/2 cup (375 mL) Milk (I used Fat Free, but 1%, 2%, or Whole is fine as well)
- 14 ounces (396 grams) Marshmallow Crème
- 6 ounces (175 grams) Semi-Sweet Chocolate Chips, melted
- 1/2 cup (115 grams) Heavy Whipping Cream
- 1, 14″ x 4.5″ rectangular tart pan with removable bottom
bahlsen leibniz biscuit cookie crust
- Adjust the oven rack to the 2nd level position and pre-heat the oven to 350ºF. Lightly spray the 14″ rectangular tart pan with baking spray and set aside.
- Using a food processor, pulverize the Bahlsen Leibniz Biscuit Cookies until they are fine crumbs. If large enough you can mix everything together within the food processor. If not, empty the biscuit crumbs into a medium size mixing bowl and add the sugar, vanilla extract, and melted butter. Using a spoon or spatula, mix everything together until the consistency is like a wet sand.
- Spoon the mixture into the tart pan and mold the crust into shape using your fingers. You can also use a spoon, angled spatula, or the bottom of a round measuring cup—whatever is easiest and will give you a relatively level bottom and sides.
- Place the tart pan in the oven and bake for 8-10 minutes at 350ºF.
- Remove and allow to cool completely. Place in the refrigerator and chill for 30 minutes before mixing and adding the chocolate pudding.
chocolate pudding filling
- In a small bowl, add the pudding mix and milk and whisk together until nice and smooth. Pour into the chilled tart crust and place back in the refrigerator to chill for at least one hour.
- Using a microwave, heat the marshmallow crème in the container for no more than 10 seconds at 50% power. This step is to help spoon the crème into a piping bag, or spread with an angled spatula (if not piping the crème).
- Prepare a large piping bag with the piping tip of your choice and, working as quickly as possible, fill with the marshmallow crème and pipe on top of the chocolate pudding. Alternatively, if you’re not using a piping bag, spray an angled spatula with some baking spray and, working quickly, spread the marshmallow crème over top of the chocolate pudding.
- Place back into the refrigerator for at least 1 hour before pouring the chocolate ganache over the top.
- Place the semi-sweet chocolate chips into a medium size bowl. Set aside.
- Using a microwave-safe bowl or glass measuring cup, heat the heavy whipping cream for 45 seconds to 1 minute. Pour it over the chocolate chips, then it sit for 1-2 minutes covered.
- Stir until completely melted and smooth. The ganache should be the consistency of a thinner glue and it should be easy to pour over top of the marshmallow crème.
- If you find the ganache to be too thick, you can add a small amount of heated heavy cream to the mixture.
- When ready, spoon the ganache over top of the marshmallow crème. Carefully place it back in the refrigerator to chill until the chocolate has set (about 1 hour). Keep in the refrigerator until ready to serve. You can choose to keep the chocolate marshmallow tart within the tart pan or with the outer edge removed.
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