pies & tarts/ short & sweet

Chocolate Marshmallow Tart

Cue the confetti and noisemakers! This Chocolate Marshmallow Tart is the VERY FIRST TART on the blog! And BONUS it’s an easy one too!

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!❤️

Chocolate Marshmallow Tart | Angled photo of Chocolate Marshmallow Tart with bits of chocolate scattered around it | Image and Copyright Policy: Beyond the Butter, LLC
Chocolate Marshmallow Tart | Overhead photo of Chocolate Marshmallow Tart with a small saucepan of melted ganache chocolate and cutting knife | Image and Copyright Policy: © Beyond the Butter, LLC.
Chocolate Marshmallow Tart | Angled photo of Chocolate Marshmallow Tart with bits of chocolate scattered around it and a box of Bahlsen's Leibniz Biscuits in the background | Image and Copyright Policy: © Beyond the Butter, LLC

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 | Overhead photo of slices of Chocolate Marshmallow Tart with a box of Bahlsen's Leibniz Biscuits | Image and Copyright Policy: © Beyond the Butter, LLC
Chocolate Marshmallow Tart | Overhead photo of slices of Chocolate Marshmallow Tart | Image and Copyright Policy: © Beyond the Butter, LLC

chocolate marshmallow tart recommended tips and tools

Before starting this chocolate marshmallow tart recipe, here are a few recommended tips and tools to consider.

tips

  • 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.

tools

  • 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

WÜSTHOF 4582-7/20 Classic 8 Inch Chef’s Knife
Ninja Food Chopper Express
OXO Goood Grips 3-Piece Wooden Spoon Set
Cuisinart MultiClad Pro Stainless Steel 4-Quart Saucepan with Cover
9.5 inch round non-stick carbon tart pan with removeable loose bottom
OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
Wilton Decorating Open Star Icing Tip #8B
Wilton Decorating Open Star Icing Tip #6B
Wilton Decorating Open Star Icing Tip #4B
GIR Get it Right Mini Stainless Steel Whisk, 8″
BernzOmatic Self Igniting Basic Torch Head
BernzOmatic Standard Propane Fuel Cylinder
Wilton Extra Long Non-Stick Tart and Quiche Pan, 14″ x 4.5″
Wilton Icing Spatula Set for Baking, 3-Piece – 13 and 9-Inch Angled and 11-Inch Straight Spatulas
GIR Skinny Spatula
Anchor Hocking 10pc Glass Mixing Bowl Set
Fox Run 4254 Kitchen Timer with Magnet 55-Minute
Baker’s Joy Cake Pan Spray
Chocolate Marshmallow Tart | Overhead photo of slices of Chocolate Marshmallow Tart | Image and Copyright Policy: © Beyond the Butter, LLC

enjoy these other easy no-bake, or almost no-bake desserts!

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Chocolate Marshmallow Tart | Angled photo of Chocolate Marshmallow Tart with bits of chocolate scattered around it | Image and Copyright Policy: © Beyond the Butter, LLC

Chocolate Marshmallow Tart

  • Author: Jennifer
  • Prep Time: 5 hours, 5 minutes (includes recommended chill times noted in the recipe)
  • Cook Time: 10 minutes (for baking the crust)
  • Total Time: 5 hours, 15 minutes
  • Yield: 1, 14″ x 4.5″ Rectangular Tart 1x
  • Category: Pies & Tarts
  • Method: Baking
  • Cuisine: Dessert

Description

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! 


Scale

Ingredients

  • 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

additional items

  • 1, 14″ x 4.5″ rectangular tart pan with removable bottom

Instructions

bahlsen leibniz biscuit cookie crust

  1. 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. 
  2. 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.
  3. 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.
  4. Place the tart pan in the oven and bake for 8-10 minutes at 350ºF. 
  5. 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

  1. 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.

marshmallow crème

  1. 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).
  2. 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. 
  3. Place back into the refrigerator for at least 1 hour before pouring the chocolate ganache over the top.

chocolate ganache

  1. Place the semi-sweet chocolate chips into a medium size bowl. Set aside.
  2. 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.
  3. 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.
  4. If you find the ganache to be too thick, you can add a small amount of heated heavy cream to the mixture.
  5. 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.  

Keywords: chocolate marshmallow tart, chocolate marshmallow crème tart, s’mores tart, chocolate, marshmallow, marshmallow crème, bahlsen leibniz biscuit cookies, bahlsen, biscuits, cookies, no-bake dessert, almost no-bake dessert

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Beyond the Butter, LLC owns the copyright on all images and written content within this blog post. If you would like to republish a Beyond the Butter recipe, please feel free to do so by using 1 photo and a link back to the recipe. If you would like to republish the recipe on your site, please link back to the original recipe at the top of the post, use your own photos, and rewrite the full recipe in your own words to make it your own.

2 Comments

  • Reply
    Jo Thrasher • Jo Eats
    April 22, 2019 at 2:42 PM

    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
      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.

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