Skip the campfire and make these adorable s’mores tartlets at home! With a buttery graham cracker crust, smooth chocolate ganache filling, and toasty meringue topping– each bite tastes like a summertime s’more. You only need a few basic ingredients to begin.
Today we’re making mini s’mores tartlets, no campfire required. I love creating new, delicious ways to combine all of our favorite components of this nostalgic campfire treat. These ganache-filled tarts are simply divine– boasting traditional s’mores texture and flavor in each adorable pan. You’ll appreciate the minimal ingredient list and how quickly these come together. They’re really fun to make and serve so let’s get started!
Why You’ll Love these S’mores Tartlets
- Simple to prepare
- Completely homemade
- You only need 10 ingredients
- Lots of texture in each bite
- Served in adorable mini pans
- Make them year-round, no campfire needed
- The star of any party
3 Parts to S’mores Tartlets
Trust me when I say this– these mini tarts are actually very simple to prepare. They really are! There are 3 parts to make and each comes together easily. With so few ingredients, each has an important job to do. I don’t recommend substitutions.
- Graham Cracker Crust: We’ll combine 3 ingredients to make the graham cracker crust– graham cracker crumbs, melted butter, and a little sugar. Press the crust into the tartlet pans. Really press it in there nice and tight. If you do not have individual tartlet pans, I share details about other pans to use below.
- Chocolate Ganache Filling: This is an upgraded chocolate ganache with a smooth buttery texture. You’ll heat the cream and pour this hot cream over chopped chocolate + butter for an incredibly rich chocolate filling.
- Marshmallow Topping: Aka homemade marshmallow creme. It’s fluffy and airy, just like marshmallows, and is made from gently heating and whisking sugar, egg whites, cream of tartar, and a little vanilla extract. Cream of tartar is crucial to marshmallow topping success. It stabilizes the egg whites, allows the egg whites to maintain their texture when whipped into stiff peaks, and increases the egg whites’ tolerance to heat– very helpful if you toast the marshmallow topping like I did. When toasted, it tastes like a marshmallow roasted over a campfire– perfect for our s’mores tartlets. I like to use a kitchen torch for the toasty topping!
What Pans to Use?
For these s’mores tartlets, I recommend individual pans because the tarts are a little hard to remove from the pans for serving (and mini desserts are always adorable!). So, I serve them in individual tartlet pans. Here are the tartlet pans I own.
If you do not have individual tartlet pans, use a cupcake pan to make about 16 tartlets– and make sure you use cupcake wrappers! You can also make this recipe into a 9-inch tart using a tart pan. It will be easy to slice and remove from the full size tart pan.
No matter which pan you use, pre-bake crust for 10 minutes.
More S’mores Recipes
- S’mores Chocolate Mousse
- S’mores Brownie Cupcakes
- S’mores Chocolate Chip Cookies
- No Bake S’mores Cake
- S’mores Brownie Pie
- S’mores Chocolate Chip Cookie Cake
- Toasted S’more Chocolate Chip Cookies
S’mores Tartlets
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours, 45 minutes
- Yield: 8 tartlets
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These mini chocolate ganache-marshmallow tarts won’t have you missing a campfire.
Ingredients
Crust
- 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
- 6 Tablespoons (87g) unsalted butter, melted
- 1/3 cup (67g) granulated sugar
Filling
- 12 ounces (339g) semi-sweet chocolate, coarsely chopped
- 1/4 cup (60g) unsalted butter, cubed
- 1 cup (240ml) heavy cream or heavy whipping cream
Marshmallow Meringue Topping
- 2 large egg whites, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/8 teaspoon cream of tartar*
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (177°C).
- Make the crust: Read my tips about making a perfect graham cracker crust before you get started. Using a food processor or blender, grind graham crackers into crumbs. (Alternatively, you can crush them in a plastic bag with a rolling pin.) In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar with a rubber spatula until combined. (The mixture will be thick, coarse, and sandy.) Press crumbs evenly into each tartlet pan, making sure the crust is tight and compact. Pre-bake crusts for 10 minutes, then let cool.
- Make the filling: Place chocolate and butter in a large bowl and set aside. In a small saucepan over medium-low heat, heat heavy cream. Whisking constantly, bring to a slow boil. Once it begins to boil, immediately remove from heat and pour over chocolate. Using a wooden spoon, slowly stir until chocolate and butter are completely melted and ganache is smooth.
- Pour the filling evenly into each crust and place each tartlet pan in the refrigerator. Chill at least 2 hours (and up to 1-2 days) or until completely firm.
- Just before serving, prepare topping: Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set bowl over a saucepan filled with two inches of simmering water. Whisk constantly until sugar is dissolved and egg whites are warm to the touch, about 4 minutes. (See photo above.) Transfer the mixing bowl to an electric mixer fitted with a whisk attachment. Beat on high speed for 4 to 5 minutes until soft, glossy peaks form. (See photo above.) Add vanilla and beat on high just until combined.
- Remove tartlets from the refrigerator. Spread marshmallow topping on each. Toast the topping with a kitchen torch* if desired. Serve immediately. Any leftover tarts keep well in the refrigerator, in an airtight container, for up to 3 days.
Notes
- Make Ahead Instructions: Prepare tarts through step 4 and keep the tarts in the refrigerator for up to 2 days as instructed in step 4.
- Cream of Tartar: Necessary to make the marshmallow topping for both stabilization and texture. There are no alternatives.
- Pans: I recommend individual pans because the tarts are a little hard to remove from the pans for serving. So, I serve them in the individual pans. Here are the tartlet pans I own. If you do not have individual tartlet pans, use a cupcake pan to make about 16 tartlets– and make sure you use cupcake wrappers! You can also make this into a 9-inch tart using a tart pan. It will be easy to slice and remove from the full size tart pan! Pre-bake crust for 10 minutes no matter which size you use.
- Toasted Topping: Do not toast the topping in the oven. The ganache will melt and the topping will lose some shape. You need quick, instant heat from a kitchen torch. Again, it is optional to toast the topping.
Keywords: s'mores tartlets, s'mores tart
Like Stephanie above, I tried the topping a few times and couldn’t get it to thicken to peaks. I live in a very arid environment so I know humidity isn’t the problem, but I wonder if altitude is? I live at almost 6,000 feet above sea level. The first time I made it was with the 1/8 tsp of cream of tartar as was cled for in the recipe. It was wet and runny like milk, so I tossed it and tried again. The second time, I used 1/4 tsp of cream of tartar and it made it a little fluffier, but it was still pretty loose so I added about an 1/8 more while beating it. It thickened a little bit but not enough so I put it on the tartlets and put them in my freezer for a few hours and it stiffened up a little bit. It was flat across the top like a melted marshmallow. I let it thaw before we ate it and it was very gooey, but not runny. Even though the topping was a flop, everyone seemed to love it.
Next time I make this, I am going to try 1 tsp of cream of tartar.
★★★★
I made these and they came out great! Some tips:
-Mine were a bit too rich and sweet, next time I would only fill the crusts with about 1/2 an inch of chocolate and add salt to my graham cracker crust to balance the sweet.
-The chocolate/butter didn’t fully melt from the heavy cream so I put the bowl over a sauce pan of boiling water and whisked it in there until everything combined.
-Really make sure your sugar melts into your egg whites, it took around 8 minutes for mine to fully melt.
Also, I made these completely the night before and they were still good to go the next day.
Hi Sally! Could I make the marshmallow topping the night before and just toast the topping right before serving?
Hi Amanda, they’ll be just fine overnight. They’ll be the BEST, though, freshly topped and toasted!
Followed the recipe exactly to make mini tarts in mini cupcake liners. The taste was GREAT. Crust was crumbly but still held together enough. I ended up with some leftover Chocolate and marshmallow topping (using it for hot chocolate!)
Sally, can the marshmallow topping be stored for a few days (before torching)?
★★★★★
Hi Kristen, We are so glad you enjoyed these tartlets! Leftovers marshmallow topping is good for up to 2 days in the refrigerator. Baked goods topped with this marshmallow meringue can be left at room temperature for up to 6-8 hours. After that, it’s best to refrigerate or else the topping will begin to wilt. For best taste, texture, and appearance, we do not recommend freezing the marshmallow.