It would seem that HHB is itching to create summertime desserts … in the middle of winter. 😉 This is A-ok in my book, as I personally view traditional summer flavors as delightful year-around (similar to any other seasonal flavors … an “if you crave it, make it” sort of mindset). This S’mores Chocolate Tart with Toasted Marshmallow Fluff is 100% fully invested in this theory!
Tarts are basically thinner, simpler pies. They can be just as beautiful without the extra work traditionally associated with pie-baking. Now I love a good pie, but there is something special about a tart. Mini tarts are fun as well, and you can absolutely transfer any of my tart recipes from one 9″ to 4-5 mini tarts (generally 4″ each).
Here’s what you’ll need to make this S’mores Chocolate Tart with Toasted Marshmallow Fluff:
Graham Cracker Crumbs (I love these crumbs if you want to buy them pre-crumbled!)
Salted Butter
Granulated Sugar
Heavy Cream
Milk Chocolate Chips (my favorites are Nestle)
Pure Vanilla Extract
Salt
Large Eggs
Marshmallow Fluff (I love this brand of fluff)
Marshmallow fluff can be made at home, such as this recipe from Live for Cake. I tend to lean toward the store-bought because it’s a quick and easy topping, doesn’t require any sort of special prep (open container, spoon onto tart, broil and wah-lah, finito), and really makes this dessert elevate.
Making the Perfect Tart
The Crust
The perfect tart begins with the perfect crust. This crust is buttery, thick, and comes out with a perfect crispy edge. Graham crackers need a bit more sweetness than they inherently possess, so I add a little sugar to my crust for that perfect sweet / buttery balance.
The filling
The filing needs to be cooked ideally to come out firm but soft. I baked this tart for 22 minutes in my oven and it was set just right! I encourage you to know your stove. If it runs hot, always start low on the timing. You can always add more time, but you can never take it away.
The Topping
After the tart had cooled completely in the refrigerator, I set the oven to broil on high, and spooned marshmallow fluff onto the top of my tart. There was no rhyme or reason, I simply added the amount I wanted to add. You can add more or less, leave it untoasted, or leave it off completely if marshmallows aren’t your jam. It will be delightful anyway you make it!
As always, tag me if you bake it! -> #HHBBAKES
XO,
Heather
Other Favorite Dessert Tart Recipes
Dark Chocolate Tart Recipe with Chocolate Curls
S’mores Milk Chocolate Tart with Toasted Marshmallow Fluff
Ingredients
- For the crust: 1 ½ cup crushed graham crackers
- ¾ cup salted butter, melted
- 2 tablespoon granulated sugar
- For the filling: 1 cup heavy cream
- 1 ¼ cups milk chocolate chips
- 1 tablespoon granulated sugar
- 2 teaspoon pure vanilla extract
- ⅛ teaspoon salt
- 2 large eggs, slightly beaten
- For the topping: Marshmallow Fluff
Instructions
- To make the crust: Place graham crackers shells in a food processor and blend until fine crumbs remain. Alternatively, if you do not have a food processor, a rolling pin and a heavy duty freezer ziplock back will do just fine! Seal bag with as much air removed as possible, and roll out until cookies are fine crumbs. You can also buy graham cracker crumbs and this is a nice little time saver.
- Melt butter in a small microwave safe bowl, about 30 seconds. Be careful as butter might be hot and you do not want any splatter to burn you.
- Combine crumbs, butter, sugar, and vanilla in a bowl until a course sand-like mixture occurs.
- Press firmly into your tart pan with a removable bottom. These pans are highly non-stick so buttering or spraying ahead of time is generally not necessary. Use a measuring cup to ensure sides and bottom of tart crust is as firmly packed as possible. Set aside.
- To make the filling: Heat heavy cream and chocolate chips on high in microwave safe bowl for 1 minute. Whisk vigorously until smooth and lump-free.
- Add in vanilla, sugar, salt, and eggs. Whisk until incorporated.
- Pour filling into the prepared tart pan, and bake at 350° for 20-25 minutes. Tart should be mostly set but slightly jiggly in the middle. (I baked mine for 22 minutes and it came out just right!).
- Remove to wire rack and allow to cool completely. You may put the tart on a wire rack in the fridge to speed cooling if you’d like to.
- Pipe marshmallow fluff onto completely cooled tarts. Broil in the oven on high for a minute or two for that toasted flavor if desired. (keep a close eye as it can burn if you don’t remove it quickly). Enjoy!
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