These no-bake Mini S'mores Tarts are the quintessential summer treat! It features a buttery graham cracker crust, a smooth chocolate ganache filling and a homemade torched marshmallow fluff!
If you are a huge fan of tarts like I am, you will love our Tiramisu Tart, Earl Grey Chocolate Tart and Chocolate Cardamom Tart!
Jump to:
Mini S'mores Tarts Ingredients
You will only need 9 simple ingredients to make this amazing Mini S'mores Tarts!
Graham Cracker Crust
- Graham Crackers - Use fresh graham crackers, as we are not baking these. We want the crust to be crisp!
- Unsalted Butter - Melted butter will be added to the graham cracker crumbs to help bind the tart shell.
- Cinnamon (Optional) - Cinnamon is totally optional, but I like the combination with the chocolate.
Chocolate Ganache Filling
- Dark Chocolate or Semi-Sweet Chocolate - Make sure to use a good quality chocolate. I used a 60% chocolate, but you can go even darker.
- Heavy Cream - Helps create a creamy and decadent filling.
Marshmallow Fluff Topping (Swiss Meringue)
- Egg Whites - Room temperature egg whites and sugar are cooked and then whipped to stiff peaks.
- Sugar - Sweetens the marshmallow fluff.
- Cream of Tartar - Helps to stabilize the meringue.
- Vanilla - You can use vanilla paste or vanilla extract.
* See recipe card for a full list of ingredients and quantities.
Mini S'mores Tarts Instructions
Here are step-by-step photos and instructions on how to make these Mini S'mores Tarts! Please find the detailed instructions in the recipe card at the end of this post.
Step 1 - Finely pulse graham crackers and cinnamon (if using) in food processor fitted with an 'S' blade. Then pulse in the melted butter.
Step 2 - Transfer the crumbs into 6, 4-inch tart pans with removable bottoms. Using a small round measuring cup, firmly press the crumbs into the bottom and up the sides of the pan. Place on a small baking sheet and freeze for 15 minutes.
Hint: For a crispier crust, you can bake them in a preheated oven of 350ºF for 8 to 10 minutes!
Step 3 - Meanwhile, make your chocolate ganache filling. Heat the cream in a small saucepan or microwave in 20 second intervals. Add finely chopped chocolate into a medium bowl and submerge with hot cream. Let stand, untouched for 5 minutes and then gently stir until combined.
Hint: Stir your ganache slowly and use a rubber spatula (not a whisk) to ensure a smooth ganache. Mixing it too quickly can create air bubbles and make the texture grainy.
Step 4 - Pour filling into your tart shells and chill for 1 to 2 hours or for up to 3 days.
Step 5 - Make your homemade marshmallow fluff. In a large heatproof bowl, add egg whites, sugar and cream of tartar and whisk until combined. Place bowl over a saucepan filled with 2 inches of simmering water, making sure the water is not touching the bottom of the bowl. Whisk constantly and heat until the egg white mixture reaches between 160ºC to 170ºF.
Step 6 - With an electric mixer, beat the egg white mixture on high speed until you get stiff peaks. Add vanilla and mix for an additional minute.
Step 7 - Transfer meringue to a piping bag fitted with a tip of your choice (I used this one) or to a freezer bag with the tip cut off. Pipe the marshmallow fluff on top of the tarts.
Step 8 - Using a kitchen torch, carefully torch the meringue. Serve and enjoy!!
Substitutions
- Graham Crackers - If you don't have graham crackers, you can use biscoff crackers, pretzels or digestive biscuits.
- Homemade Marshmallow Topping - If the thought of making swiss meringue scares you, you can use store-bought marshmallow fluff or mini marshmallows.
- Cinnamon - If you're not a fan of cinnamon, you can omit it completely.
Equipment
- Little Tart Pans with removable bottoms
- Hand-held mixer
- St. Honore Piping Tip (not an affiliate link)
- Kitchen Torch
Storage
- Store your mini tarts in an airtight container in the fridge for 3 to 4 days.
FAQs
Yes! After making and assembling the crust/filling, store in an airtight container in the fridge for up to 3 days. When you are ready to serve, make your marshmallow topping, decorate and enjoy!
Yes you can, but I do not recommend placing assembled tarts under a broiler as it may melt the filling. Instead, transfer your meringue to a baking sheet and place it under the broiler and then place on top of your tarts. Alternatively, you can broil regular marshmallows OR leave the meringue untorch.
Cream of tartar is used to stabilize and thicken the egg whites. Although I have never tried making it without, I have seen recipes that do not contain cream of tartar. If you try it, please let us know how it turned out for you!
You can make our Rocky Road Ice Cream, Strawberry Cheesecake Ice Cream or the easiest Lemon Curd!
Yes! You can use an 8 or 9 inch tart pan with a removable bottom OR assemble in a muffin pan with muffin liners for easy removal!
More Tart Recipes
Did you try this recipe? Please consider leaving a star rating and review below and tag me on Instagram @shortstackkitchen. This provides helpful feedback to myself and other readers. Thank you so much!
📖 Recipe
Mini S'mores Tarts
INGREDIENTS
Graham Cracker Crust
- 12 (198g) Full Graham Cracker Sheets
- 6 to 7 Tablespoons (85g to 99g) Unsalted Butter melted
- ¼ Teaspoon Cinnamon optional
Chocolate Ganache Filling
- 8 Ounces (227g) Dark Chocolate chopped
- 1 Cup (227g) Heavy Cream
Marshmallow Topping
- 4 Large Egg Whites
- ⅔ Cup (134g) White Sugar
- ¼ Teaspoon Cream of Tartar
- ½ Teaspoon Vanilla Extract
Instructions
- Make your Crust - Finely pulse graham crackers and cinnamon (if using) in a food processor fitted with an 'S' blade or crush crumbs in a freezer bag with a rolling pin. Then pulse or mix in the melted butter. The crumbs should resemble wet sand and should hold together easily. If the crumbs are still dry, add a bit more butter.12 (198g) Full Graham Cracker Sheets6 to 7 Tablespoons (85g to 99g) Unsalted Butter¼ Teaspoon Cinnamon
- Transfer the crumbs into 6, 4-inch tart pans with removable bottoms. Using the bottom of a small round measuring cup, firmly press the crumbs into the bottom and up the sides of the tart pans. Transfer to a small baking tray and freeze for 15 minutes.
- Make your Chocolate Ganache Filling - Meanwhile, make your chocolate ganache filling. Heat the cream in a small saucepan or microwave in 20 second intervals. Add finely chopped chocolate into a medium bowl and submerge with hot cream. Let stand, untouched for 5 minutes and then gently and slowly stir until combined. 8 Ounces (227g) Dark Chocolate1 Cup (227g) Heavy Cream
- Make your Marshmallow Fluff (when you are ready to serve) - In a large heatproof bowl, add egg whites, sugar and cream of tartar and whisk until combined. 4 Large Egg Whites⅔ Cup (134g) White Sugar¼ Teaspoon Cream of Tartar
- Place bowl over a saucepan filled with 2 inches of simmering water, making sure the water is not touching the bottom of the bowl. Whisk constantly and heat until the egg white mixture reaches between 160ºC to 170ºF. With a kitchen towel, carefully remove the bowl from the pan and place on the counter. The bottom of the bowl will be steaming hot, so please proceed with caution!
- With an electric mixer, beat the egg white mixture on high speed until you get stiff peaks. Add vanilla and mix for an additional minute.½ Teaspoon Vanilla Extract
- Transfer meringue to a piping bag fitted with a tip of your choice, or to a freezer bag with the tip cut off. Pipe the marshmallow fluff on top of the tarts.
- Using a kitchen torch, carefully torch the meringue. Serve and enjoy!!
Notes
- Store your mini tarts in an airtight container in the fridge for 3 to 4 days.
Taylor S says
This mini goodness is so delicious. I've made these twice already. Thank you for my new favorite dessert!
Lisa says
Hi Taylor, I'm so happy to hear that you enjoyed it! They truly are irresistible!
Linda says
These were so yummy and easy to make. My family loved it too. Definitely a keeper!
Lisa says
Yay, I'm so glad you and your family loved them! Thank you so much for trying it!
Teena says
I made this today in a 9" tart pan with removable bottom! It was super easy to make but delicious! The richness of the chocolate paired with the light, fluffy and slightly sweet marshmallow makes for a tasty bite. Definitely a perfect summer dessert if you want a fancier, but just as simple, smores treat!
Lisa says
Thank you so much for your wonderful review!! I love that you made it in a 9-inch tart pan and so happy you enjoyed it! It's one of my favorite summer desserts! 😊