S’mores Tarts – Little Bites of Chocolate Summer Bliss

S'mores Tarts

I first saw s’mores tarts in the bakery case at a local café and thought they were a brilliant idea! I didn’t get one right away, but I kept thinking of them. Next time I returned to the café they were gone. I thought they must be easy enough to make, then life got in the way and I forgot.

Recently a local restaurant put them on their dessert menu. Yum! I was fortunate enough to have them twice before they were replaced with another decadent dessert. This time I sucked two of my friends into the obsession with me. I knew it was time to act.

S’mores Tarts

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 4 hours, 22 minutes

Yield: 24 mini tarts

S’mores Tarts


  • 2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 1/2 cup butter, melted
  • 8 ounces bittersweet chocolate, finely chopped
  • 1 cup heavy cream
  • 144 mini marshmallows (about 1 1/2 cups)


  1. Preheat oven to 350ºF. Grease 24 mini tart pans. (I use two 12-well pans with removable bottoms with wells approximately 2 by 2 inches.)
  2. Combine graham cracker crumbs, sugar and melted butter. Stir till combined.
  3. Press crumb mixture into bottoms and sides of tart pans. You’ll use just over 1 tablespoon per tart.
  4. Bake in preheated oven for 10 minutes, then let cool until pans are cool enough to handle.
  5. Meanwhile place chocolate pieces in large bowl.
  6. Heat cream in microwave for 1 to 2 minutes or over low heat until just below boiling. Pour over chocolate pieces and let sit several minutes.
  7. Stir cream/chocolate mixture until smooth. It will look pale and chunky at first, but keep stirring. It will smooth out and get very dark.
  8. Spoon mixture into tart pans, using approximate 1 1/2 tablespoons per tart.
  9. Before chocolate sets, top each tart with about 6 mini marshmallows.
  10. Use a culinary torch set to low to very carefully brown the tops of the marshmallows. Be prepared to blow out any small flames as the marshmallows can ignite very easily.
  11. Refrigerate tarts at least 4 hours or overnight and serve.


I find these very rich so I made them tiny, about 2 inches by 2 inches. You can make them larger if you prefer, with a lower yield. So don’t stress if you can’t find just the right tart pan. I do highly recommend you use tart pans with removable bottoms, however, or you’ll have a time of it trying to get the tarts out in one piece.

Because the chocolate plays such a key roll in this recipe, don’t skimp on this ingredient. Use the best chocolate you can find within your budget. I was too tired to drive to a specialty shop for Valrhona or Sharffen Berger, so I just used Ghirardelli 60% Cacao Bittersweet Chocolate Chips. In addition to being readily available at the grocery store, they also have the benefit of being ready to go without chopping first. I chose bittersweet chocolate because it would be cut down with cream, but if you prefer milk chocolate or semi-sweet that’ll work fine too.


S'mores Tarts


S’mores Tarts – Little Bites of Chocolate Summer Bliss — 8 Comments

  1. In the dead of winter, I always crave the taste of roasted marshmallows with melted chocolate. I have had trouble finding a recipe where the marshmallows are not too sticky & they tend to have no flavor. But just simply using real marshmallows and toasting with a torch or broiler may be the perfect solution. I will keep this in mind when my craving hits in Dec.

    The Dinner Belle for Kimberlybelle.com

  2. I came upon your blog by chance,but can I just say I’m happy I did!These look amazing and are a brilliant idea.Will definitely be trying these for myself,thanks!

  3. These are so cute I’d have a hard time eating them. I mean, don’t get me wrong, I WOULD eat them, I’d just feel guilty about it.