s'mores tart

Decadent S’mores Tarts Recipe

Hey everyone, it’s Sierra here! Today I have an amazing way for you to up your s’mores game: s’mores tarts!

This fancy s’mores recipe has everyone’s favorite s’mores ingredientsgraham crackers, chocolate, and marshmallows. The graham crackers are crushed and formed into the tart crust, the chocolate is melted and turned into a rich ganache, and the marshmallows are used as a topping and melted on at the end. The result is a decadent s’mores tart that any s’mores lover would die for.

s'mores tart

Who Loves S’mores?

We do! On one of our first dates, Kevin and I went camping and made s’mores! Who doesn’t love sitting around the campfire and roasting marshmallows to smash between two graham crackers and some Hershey’s chocolate?

The beauty of s’mores is how simple it is to create such a delicious dessert. In the spirit of simplicity, while the presentation of these s’mores tarts may be fancier, they are actually really easy to make! Instead of solid graham crackers, I ground them up and to form a crispy crust. In place of Hershey’s bars, I used dark chocolate (70%) to make a rich chocolate ganache filling that tastes so amazing. And finally, instead of roasting the marshmallows, I placed them on top of the tarts and broiled them.

There are only 3 components, and each one takes just minutes to prepare!

s'mores tart

Tips and Tricks

This recipe is super easy, and you’ll be all set to make your own s’mores tarts with these few tips!

It’s important to carefully measure the amount of butter for the crust. I would recommend using a kitchen scale and measuring the weight exactly, but if you don’t have a kitchen scale, try to measure the tablespoons carefully. In my trials, using too much butter caused the tart to rise in the oven, leaving you no room for filling, and caused the crust to be too oily after baking. Too little butter caused the crust to be too brittle, making it nearly impossible to remove from the tin.

Make sure to tightly pack the graham cracker crust into the tin. Do your best with a small silicone spatula or even your hands to push the graham cracker mixture into the sides and bottom of the tin so that the crust isn’t too brittle. Make absolutely sure that there are no holes or loosely packed areas, as these will completely collapse when trying to remove the crust from the tin after baking. If your crust does come out a bit loose, don’t worry! You can just eat the tart out of the tin with a spoon 🙂

For a thick ganache filling, use a ratio of 1.5:1 dark chocolate to heavy whipping cream (measured by weight). Typically, for a thick truffle-like ganache, you would use a 2:1 ratio, and for something lighter, like cake glaze, you would use a 1:1 ratio. I wanted a thick filling that could set at room temperature but wouldn’t become completely solid, so I found a 1.5:1 ratio to work the best.

When broiling the marshmallows, I found that broiling on low on the middle rack yielded the best results. Any closer to the heat source, and the marshmallows burned too quickly without getting the chance to melt.

Are you drooling yet? Let’s get started on these rich and decadent s’mores tarts!

s'mores tart

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Decadent S’mores Tarts

5 from 1 vote
Recipe by Sierra Park Course: DessertCuisine: AmericanDifficulty: Easy


mini tarts
Prep time


Baking time



These decadent s’mores tarts are the perfect way to up your s’mores game! These tarts are easy to make, but look amazing and taste even better than traditional s’mores!


  • Graham Cracker Crust
  • 4 1/2 full graham cracker sheets

  • 2 1/4 tablespoon melted butter (33g)

  • 3 tablespoon granulated sugar

  • Chocolate Ganache Filling
  • 4 tablespoon heavy cream (60g)

  • 6 tablespoons dark (or bitter) chocolate (90g; chopped into small pieces)

  • Marshmallow Topping
  • Mini marshmallows

  • Equipment
  • Rolling pin or food processor

  • Mixing bowl

  • Silicone spatula

  • Mini tart tins (ours are 4″)

  • Small pot


  • Graham Cracker Crust
  • Preheat the oven to 350°F
  • Grind the graham cracker in a food processor or in Ziploc bag with a rolling pin. If the latter, make sure you seal the end of the Ziploc bag so the crumbs don’t fly outs'mores tart ground graham crackers
  • Melt the butter in a mixing bowl in the microwave. Add in the ground-up graham crackers and sugar. Mix until everything is combined with no big chunkss'mores tart graham cracker mixture
  • Pour the crumbs equally into the tart tins and shape into a tart shape
  • Bake the crusts in the oven for 10 minutes. Remove from the oven and let the crusts cool in the tins before attempting to take them out
  • Ganache Filling
  • Place dark chocolate in a small bowl. Heat up the heavy whipping cream in a small pot on low medium until it bubbles. Once bubbles form, turn off the heat immediately and move it to a cool surface like a stone countertop
  • Add in the dark chocolate, let sit covered for a minute, then mix until a thick ganache formss'mores tart ganache
  • Let the ganache cool before pouring into the crust
  • Marshmallow Topping
  • When you have filled the tart with the ganache, let it cool in the fridge for at least an hour before adding marshmallow topping. s'mores tart ganache filled
  • Set the oven to broil on low. Add marshmallows to cover ganache on top of each tarts'mores tart marshmallows topped
  • Bake on the middle rack until the marshmallows start to melt and brown a little. This took me 5 minutes but will differ for every oven. Eat when warm with a spoon!


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These decadent s'mores tarts are the perfect way to up your s'mores game! These tarts are easy to make, but look amazing and taste even better than traditional s'mores!

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  1. This smores tarts sound like such a fun summer treat! Thanks for the recipe:)

  2. These look delicious! Who doesn’t love s’mores? I am going to have to buy those cute little tins so I can make these soon. Thanks for sharing!

  3. Can we use digestive biscuits instead of graham crackers & how much of it is needed in weight (grams)?

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