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 mini tart 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 tart 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. And if you live outside the US and can’t find graham crackers, see Notes for alternatives.
- 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 muffin pan to make about 16 tartlets, and make sure you use cupcake liners so you can get them out of the pan! 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 the 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 Rice Krispie Treats
You won’t miss the campfire or the sticky fingers when you try these mini s’mores tartlets.
- 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
- 6 Tablespoons (85g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 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
- 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 fine 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 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 containing about 2 inches of simmering water (making sure the bowl isn’t touching the water below). Whisk constantly until sugar is dissolved and egg whites are warm to the touch, about 4 minutes. Transfer the mixing bowl to an electric mixer fitted with a whisk attachment. Beat on high speed for 4–5 minutes until soft, glossy peaks form. Add vanilla and beat on high until just 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.
- 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 tartlet pans because the tarts are a little hard to remove from the pans for serving. If you do not have individual tartlet pans, use a muffin pan to make about 16 tartlets—and make sure you use cupcake liners! 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.
- Graham Cracker Crust Alternatives: If you live outside the US and graham crackers aren’t available, you can use 200g ground digestive biscuits instead (about 13–14 biscuits), the same amount of butter, and add a bit more sugar (about 1/3 cup, or 67g). Or you can make an Oreo crumb crust instead: Grind 18 whole Oreos (200g) into crumbs, and combine with 60g melted butter.
Keywords: s’mores tartlets, s’mores tart