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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
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, approximately 10 graham cracker squares, 154 grams
  • 2 tablespoon 31 grams Granulated Sugar
  • 5 tablespoon 70 grams Unsalted Butter, melted

chocolate pudding

  • ¼ cup 59 grams Granulated Sugar
  • 3 tablespoon 18 grams Unsweetened Cocoa Powder
  • 1 teaspoon 9 grams Salt
  • 3 tablespoon 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 teaspoon Vanilla Extract
  • 3 oz grams Dark Chocolate, finely chopped
  • 2 teaspoon Espresso Powder, optional

marshmallow topping

  • 3 Large Egg Whites, room temperature
  • ¾ cup 170 grams 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.
  • 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 filling

  • 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.

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.
  • 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.
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