This mini chocolate marshmallow tart are incredibly easy to make and require just six simple ingredients! With little prep time, you can enjoy the classic flavors of a s’more – chocolate, graham cracker, and gooey toasted marshmallow – right from your kitchen. They’re the perfect simple summer treat!
If you love s’mores, you need to make these chocolate marshmallow tarts. They are the perfect year round treat with all the flavors of a classic s’mores, but with an elevated twist. Each tart has a buttery graham cracker crust, rich, smooth chocolate filling, and topped with gooey, golden toasted marshmallow for the ultimate bite.
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Why you’ll love this recipe
- Quick and easy to make. With only 6 ingredients needed, you’ll be able to quickly make this delicious treat.
- No baking needed! Perfect for those warm summer days when you don’t want to turn on the oven.
- Taste just like a classic s’mores. They have everything you love about a classic s’mores – chocolate, graham crackers, and marshmallow – but in an elegant tart form.
- Can be made ahead of time. Perfect for gatherings celebration or whenever you want a dessert ready to go.
Ingredients needed to make chocolate marshmallow tart
For the crust:
- Honey graham crackers
- Butter: You will need melted unsalted butter.
- Sugar: A little bit of granulated sugar is needed.
The chocolate ganache filling:
- Chocolate: You can use chocolate chips or chopped chocolate. I recommend using semi-sweet chocolate or dark chocolate. This makes the filling rich, without being overly sweet. I wouldn’t recommend using milk chocolate as it can be too sweet.
- Heavy cream: To thin out and soften the chocolate.
- Butter: To help the chocolate set.
For the topping
- Marshmallows! You will need mini marshmallows.
How to make the chocolate marshmallow tart
Making the chocolate ganache.
- Add heavy cream to a small saucepan and heat on medium-low heat until it’s almost boiling. Then take off heat. Add chocolate and stir until smooth then add the butter and stir until smooth. Set aside to cool slightly.
How to make the crust
- While the chocolate is cooling you will want to make the crust. Grind graham crackers in a food processor until fine crumbs. In a medium bowl, mix graham cracker crumbs, melted butter and sugar. Then firmly press crust mixture into six 4 inch little tart pans that have removable bottoms. ( This will make it easier to remove the tarts once they are set.) Place in the refrigerator for 15 minutes or until firm.
Assembly
- Add the filling: Once the crust has been refrigerated, divide the chocolate ganache filling between the mini tartlet pans. Then refrigerate for 3 hours or until the chocolate is set.
- Add the marshmallows: Add mini marshmallows to the tart. Finally, using a kitchen torch or the oven broiler toast the top of the marshmallow until golden brown.
You can either use a kitchen torch, or the oven broiler. Both ways work perfectly, but I have found that the oven broiler gave me the best results. Perfectly toasted, golden brown and gooey marshmallow.
If you decide to use the broiler here are a few things to look out for:
1. Watch your s’mores tarts the whole time! Do not step away. The marshmallows can go from beautifully golden brown to burnt in seconds!
2. Keep the tarts inside the tartlet pan while toasting the marshmallow. The oven will toast the marshmallows but also warm up the chocolate and crust. This can cause the tart to really soften and loose it’s shape.
3. Let the tarts sit at room temperature for about 30 minutes before serving. This allows the chocolate filling to set. To speed up the process you can refrigerate them for 15-20 minutes.
Whatever chocolate you choose, make sure it is a good quality chocolate. I recommend using either semi-sweet chocolate or dark chocolate, or a mix of both! These two chocolates create a rich, smooth and not overly sweet filling. Feel free to use chocolate chips or chocolate bars. If using a chocolate, chop into chunks and measure out.
I used six 4 inch little tart pans with a removable bottoms. The removable bottom makes it so easy to remove the chocolate marshmallow tart once they are set. The mini tarts should come out very easily. Once the tarts are out, I run a knife along the bottom to release the tart. If you don’t have mini tart pans, you can use one 8 inch tart pan.
Yes! To make things even easier, you can substitute the crust with mini graham cracker pie crusts. You can also use marshmallow fluff instead of marshmallows, or make your own marshmallow meringue.
Other recipes you may like
- Chocolate Peanut Butter Ice Cream Cake
- Chocolate Ganache Mini Tarts
- Baked Chocolate Tart
- No Bake Peanut Butter Chocolate Bars
If you made this recipe, I would love to hear from you. Comment and rate below. Your comments will help me, as well as other readers. I would also love to see your creation. Share your photo by tagging tasty_treat_pantry on Instagram.
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Mini chocolate marshmallow tarts (easy s’mores recipe)
These mini chocolate marshmallow tarts are incredibly easy to make and require just six simple ingredients! With little prep time, you can enjoy the classic flavors of a s’more – chocolate, graham cracker, and gooey toasted marshmallow – right from your kitchen. They’re the perfect simple summer treat!
- Prep Time: 20 minutes
- Cook Time: 1 hour to set
- Total Time: 1 hour 20 minutes
- Yield: 6 tartlets 1x
- Category: Dessert
Ingredients
Crust:
- ~ 2 ⅓ cup (approximately 16 graham crackers) crushed graham crackers
- 8 tbsp. unsalted butter, melted
- 2 tsp. granulated sugar
For chocolate ganache filling
- 1 ¼ cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
- 1 ½ tbsp. unsalted butter, cut into cubes
Topping:
- Mini marshmallows
Instructions
Make Chocolate ganache filling first:
- Add heavy whipping cream to a medium sauce pan. Warm the heavy whipping cream on medium/low heat until it’s almost boiling. Take off heat.
- Add chocolate and stir until smooth.
- Add the butter and stir until smooth. Set aside to cool slightly.
While the chocolate is cooling, make the crust.
- Combine crushed graham crackers, melted butter and sugar. Firmly press into six 4 inch tart pans. Place in the refrigerator for 15 minutes or until firm.
Assembly
- Evenly divide the chocolate filling between the tarts. Refrigerate for 3 hours or until the chocolate is set.
- Top tarts with mini marshmallows. Using a kitchen torch or the oven broiler toast the marshmallows until golden brown.
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