This No Bake S’mores Tart recipe is a layer of graham cracker crumbs, a layer of chocolate ganache, a layer of marshmallow cream cheese filling, and a layer of homemade whipped cream. Chocolate chips and graham cracker crumbs complete this easy s’mores chocolate tart that’s perfect for the end of summer!
In general, I adore all things s’mores, but this No Bake S’mores Tart recipe? With the layers of chocolate ganache and marshmallow cream all on top of a buttery graham cracker crust? It’s my newest fav s’mores dessert of all time.
If you know me at all, then you know my love of the holidays.
Typically, I’m chomping at the bit for the arrival of fall.
I’m hitting up Barnes and Noble every other day to see if the new fall baking magazines are out (you think I’m joking, but my shelves of magazines will tell you I’m a magazine junkie), I’m buying the grocery stores out of pumpkin, and I’m getting in the spirit by watching You’ve Got Mail.
(It’s the only way to kick off fall, guys, I’m telling you. Joe and Kathleen get me. You know the opening scene where they talk about fall and buying school supplies and whatnot? It’s kind of the only accurate way I can describe my feelings about fall and the anticipation of the upcoming holiday season.)
This year, however, I just can’t seem to let go of the summer season. Of course I’m still excited for fall—when it comes—but I’m in no hurry to jump the gun and pull out anything fall related until September, at least.
Perhaps it’s because we’ve had an unseasonably cool summer, so I’m entirely thrown off that it’s actually the summer season.
Or perhaps it’s because I haven’t had the chance to vacation at my family’s cabin in the mountains. It’s been my family’s go to vacation spot since before I was born.
All of us cram ourselves into this mountain cabin where we have no wifi or cell reception, and we hike, read, relax and spend our days on the deck or by the lake. I’m usually up there two or three times a summer, and this year for various reasons, I’ll only be able to make it up there once.
Maybe it’s just that as I get older, the days and weeks pass by quicker than I could have ever imagined. I want to hold onto each day as I can, and not let any day, no matter how insignificant, pass by because I’m anticipating the things of the future too much.
Whatever the reason, I’m still holding onto summer as tightly as possible, and with that, I’m sharing with you one of my favorite summery desserts:
This rich and easy No Bake S’mores Tart.
The name says it all.
- It’s a no bake dessert.
- It’s full of graham crackers, chocolate and marshmallow.
- It’s easy.
- And it’s incredibly rich, creamy and delicious.
Let’s talk about the S’mores Tart ingredients:
- Graham Crackers
- Marshmallow Fluff
- Cream Cheese
- mini marshmallows
- Semi-Sweet chocolate chips (mini & regular)
- heavy cream
- powdered sugar
- vanilla extract
That’s all that stand between you and this marshmallow chocolate tart of all of our dreams.
Can I make this recipe for S’mores Tart ahead of time?
Absolutely! Because this No Bake S’mores Tart does need to be chilled, you can definitely make this a day in advance.
Because the ingredients are sturdy, nothing gets soggy or weepy by making it a day in advance. I wouldn’t make it two or three days in advance, because you do top the S’mores Tart with fresh whipped cream, which can start to lose it’s airiness (making the whipped cream a little weepy) after a few days.
Tips & Tricks for this No Bake S’mores Tart recipe:
- The marshmallow filling in this easy s’mores tart is made with cream cheese and marshmallow fluff. It’s a recipe for a fruit dip my mom made when we were kids, and it’s one of my favorite things on the planet. I added some mini marshmallows so that the pie would have some of the marshmallow texture that traditional s’mores have, but you can omit that step if you are out of marshmallows. I also added a bit of the whipped cream to the filling as well, to give it a bit more volume.
- I topped the pie with broiled large marshmallows, but that’s completely optional. If you do decide to do that, I’d suggest broiling them on a silicone mat. The marshmallows are sticky, and the mat is the easiest way to remove the marshmallows and the easiest to clean (that I’ve found).
- The ganache is two ingredients: semi-sweet chocolate and heavy cream. It makes for a really rich and creamy filling. The key to making ganache is letting the hot cream and chocolate sit for a few minutes before whisking it together. The hot cream will melt the chocolate as it sits, making it much easier to mix later.
If you’re still in full summer mode like me (or even if you’re feeling the fall spirit), definitely try this chocolate s’mores tart at least once before the weather turns chilly. Perhaps for Labor Day??
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups graham cracker crumbs
- 6 Tbsp butter, melted
- 1/2 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
- 4 oz cream cheese, softened to room temperature
- 4 oz marshmallow fluff (a little more than half a 7oz jar of marshmallow fluff)
- 1 cup mini marshmallows
- Mini chocolate chips
- graham cracker crumbs
With a hand mixer of standing mixer, whip heavy cream on medium speed until soft peaks form. Add in powdered sugar and vanilla extract. Whip until the whipped cream is thick and stiff peaks have formed. Set aside.
Mix graham cracker crumbs and butter together.
Press the crust into a 9” tart pan (alternately, you can use a 9” pie dish). Set aside.
Heat 1/2 cup of heavy whipping cream until just below a boil (either on the stove or in the microwave; if using the microwave, heat in 30-second increments).
Pour cream over chocolate chips and allow the mixture to sit for 4-5 minutes, then whisk the mixture until everything is combined and the chocolate is smooth.
Pour the chocolate ganache over the bottom of the crust and spread in a smooth layer. Place the tart in the fridge for 10 minutes, giving the ganache a chance to firm a bit.
While the ganache is firming up, mix the marshmallow cream and cream cheese together until well combined.
Add in the mini marshmallows and mix until combined.
Take 1/2 cup of the prepared whipped cream (saving the remaining whipped cream for the top of the pie) and gently fold it into the marshmallow cream filling.
Once combined, take the tart out of the fridge and top with the marshmallow filling, spreading the filling in an even layer over the ganache.
Top with remaining whipped cream and sprinkle with graham cracker crumbs and chocolate chips, if desired.
Refrigerate 4 hours, or until ready to serve.
*If you want to add toasted marshmallows on top, line a baking sheet with a silicone baking mat. Place large marshmallows on the mat (you can broil as many as you wanand broil on high in your oven, for 1-2 minutes. Keep an eye on the marshmallows, as they broil quickly.
*Once they are toasted to your liking, allow them to cool 1-2 minutes before using a metal spatula to transfer them to your pie.
Here are some other No Bake Pies you might love: