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!
1 ½cupGraham Cracker Crumbs(approx. 10 graham cracker sleeves)
3tablespoonUnsweetened Cocoa Powder
3Large Egg Yolks(room temperature (save the egg whites for the marshmallow topping))
3ozDark Chocolate(finely chopped)
3Large Egg Whites(room temperature)
¼teaspoonCream of Tartar
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.
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.
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.