This weekend is Labor Day, and so many people flood Mammoth Lakes for one last hurrah before summer officially ends (and the locals summer begins). There are so many cool places to camp in and around Mammoth Lakes and camping wouldn’t be camping without S’Mores!
For other camping snacks and treats, check out my Chocolate Covered Graham Crackers, Healthy Honey Peanut Butter Granola Bars, and Garlic Ranch Pretzels. These would all make amazing camping snacks if you’re headed out of town for the weekend!
Anyone that knows me well enough knows that I’m not that into camping. I spent a fair amount of time camping in Oregon when I used to live and work at Mt. Hood in the summertime. I always loved the idea of camping, but the actual camping part is never that fun when I go (I like bathrooms, showers and my bed just a little too much). But S’Mores were always something we did camping and sometimes it brings back sweet memories. So, I’ve learned that you can enjoy S’Mores in other ways besides over a camp fire. And this S’More Tart with homemade marshmallow topping is an amazing way to do enjoy S’Mores!
So I created the recipe for this simple homemade S’More Tart. If you aren’t camping this weekend, you can bring it to your family BBQ, beach party, or even just make it and eat it all yourself (I won’t tell). This S’More Tart with homemade marshmallow topping gives to the true flavor of S’Mores without all the mess, and you can easily prepare it ahead of time and just torch the top before serving so the marshmallow is warm and gooey – just like a S’More.
Plus, because this simple homemade S’More Tart has a homemade marshmallow topping, it is so much better for you than using store bought marshamllows. There aren’t any truly organic marshmallows on the market yet, so it’s always best if you make your own, and it’s so easy! Let me show you how!
How to make this simple homemade S’More Tart
The first step is to make the graham cracker crust. This is very simple! You crush up the graham crackers and add along with butter and cane sugar to a food processor. Process until they are all combined and uniform. Then, you’ll transfer this to a 9-inch tart pan. I definitely recommend using a tart pan, as opposed to a pie pan here, as it will be much easier to remove. Plus, 9-inch tart pans are a lot smaller than pie pans, so the crust won’t be enough for the pie pan because of the sides!
After the crust is formed, then you bake it for a few minutes. I always prefer baking my graham cracker crusts as I like the taste of the baked butter and graham crackers best.
After the crust is baked, then it’s time to make the filling. This is a simple chocolate ganache filling with chocolate and heavy whipping cream. I use both milk and dark chocolate here, as I like the flavor of both. If you only have one, you can use all milk or all dark, totally up to you!
You can make the chocolate ganache over a stovetop or if you must in the microwave as well. Either way is fine! If using a double boiler, you’ll melt the chocolate and then whisk in the cream slowly until combined. If you are using a microwave, you can add both the cream and chocolate together into a heat proof bowl and microwave in 30 second intervals, stirring in between each one until you have a smooth ganache.
Once the ganache is made, you will pour it into the graham cracker crust. Let this set for at least 2 hours or overnight in the fridge.
The last step is making the homemade marshmallow topping! This is so fun, and so easy! You start by adding the gelatin and cold water together into the bowl of your stand mixer with the whisk attachment, and stir it up. Make sure your water is cold, not hot.
Then, you’ll add the cane sugar, corn syrup, water, and salt into a small pot and put over high heat. Stir it to break it up and continue to stir until you have a liquid. Once you have a liquid, stir occasionally until it starts to bubble and rise up. This is a small amount, so this will happen quickly.
You’ll pour this mixture over the top of the gelatin and start whisking. Continue to increase speed gradually as the mixture turns from light tan, to opaue, to white. Once it’s white and fluffy, you’ll add the powdered sugar and vanilla bean and mix together. Then it’s time to top the tart!
I like to leave a boarder around the edge so you see graham cracker crust, chocolate filling, then the marshmallow topping. And I like to use my kitchen torch and torch the top! This part is totally optional, but it gives more depth of flavor. And if you like burn marshmallows, you’ll love this!
Ingredients I used to make this simple homemade S’More Tart
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
S’More TartDifficulty: Intermediate
A homemade graham cracker crust is filled with a chocolate ganache, topped with a homemade marshmallow fluff and torched to perfection. Try my simple homemade S’More Tart!
6 tablespoons (85 grams) organic salted butter, softened
1 package (136 grams) organic graham crackers
47 grams (3 tablespoons) organic cane sugar
6 ounces (1 cup plus 3 tablespoons) finely chopped organic milk chocolate
6 ounces (1 cup plus 3 tablespoons) finely chopped organic dark chocolate
1/2 cup organic heavy whipping cream
4 grams (heaping 1 1/2 teaspoons) gelatin2 tablespoons very cold water
114 grams (1/2 cup) organic cane sugar
78 grams (1/4 cup) organic light corn syrup
2 tablespoons water
a pinch of fine sea salt
1/2 teaspoon organic ground vanilla bean
170 grams (1 cup plus 3 tablespoons) organic powdered sugar, sifted
- Preheat the oven to 350°F.
- To make the crust: Bang the package of graham crackers against the counter to break them up a little. Then, add to food processor with the butter and cane sugar. Grind everything until you have no more chunks of butter or graham crackers.
- Grease a 9 inch tart pan and form the graham cracker crust in the pan and up the sides.
- Bake for 5 to 7 minutes or until set and dry. Allow crust to cool completely before beginning next step.
- To make the filling: In a double boiler, add the milk and dark chocolate. Melt until completely melted, then whisk in the cream a little at a time until you have a smooth ganache.
- Pour the chocolate ganache into the graham cracker crust and spread evenly. Allow the filling set in the fridge for 2 hours (or overnight) before beginning next step.
- To make the topping: In the bowl of a stand mixer with the whisk attachment, add the gelatin and 2 tablespoons cold water. Stir to combine, then set aside.
- In a medium pot, add the sugar, corn syrup, 2 tablespoons of water and sea salt. Put the pot over high heat, stir to combine everything and occasionally stir until the mixture starts to boil and rise up. Remove it from the heat and pour over the gelatin in the mixing bowl.
- Whisk on high until the marshmallow cream has turned a bright white color and is very thick, about a 2 to 3 minutes.
- Add in the vanilla bean and powdered sugar and whisk for another minute to combine completely.
- Spread the marshmallow cream on top of the chocolate, leaving a little boarder around the sides.
- Torch the top of the marshmallow cream with a kitchen torch.
- High Altitude — Follow the recipe as noted.
Did you like this post?
Make sure to check out my Strawberry Whipped Cream Cake recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!