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. It is incredibly easy to make and tastes so very good!
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!
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.
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!
Enjoy These Easy No Bake or Almost No Bake Desserts!
Chocolate Marshmallow TartAuthor:
graham cracker crust
- 1 ½ cup graham cracker crumbs, approximately 10 graham cracker squares, 154 grams
- 2 tbsp 31 grams Granulated Sugar
- 5 tbsp 70 grams Unsalted Butter, melted
- ¼ cup 59 grams Granulated Sugar
- 3 tbsp 18 grams Unsweetened Cocoa Powder
- 1 tsp 9 grams Salt
- 3 tbsp 30 grams Cornstarch
- 3 Large Egg Yolks, room temperature (save the egg whites for the marshmallow topping)
- 1 cup 250 ml Milk
- ¼ cup 60 ml Heavy Cream
- 2 tsp Vanilla Extract
- 3 oz grams Dark Chocolate, finely chopped
- 2 tsp Espresso Powder, optional
- 3 Large Egg Whites, room temperature
- ¾ cup 170 grams Granulated Sugar
- ¼ tsp Cream of Tartar
- ¼ tsp Salt
- ½ tsp Vanilla Extract
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.
- 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.
- In a medium-size saucepan, whisk together the first 8 ingredients until well combined.
- 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.
- 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 pudding mixture 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.
- 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.
- 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).
- 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.
This recipe post was originally sponsored by Bahlsen Cookies.