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A sliced Dark Chocolate S'mores Tart with several forks in the tin

Dark Chocolate S’mores Tart

  • Author: The Teatime Baker
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 10 servings 1x
  • Category: Dessert


Capture fall with this delicious Dark Chocolate S’mores Tart. Smooth and creamy ganache with toasted marshmallows fills a crunchy graham cracker crust.




  • 9 graham crackers (5oz/140g) crushed into fine crumbs
  • 2 Tbsp powdered sugar
  • 5 Tbsp butter melted


  • 8oz (225g) 70% dark chocolate
  • 1 cup (240ml) heavy whipping cream
  • 12 marshmallows toasted*
  • 1/2 tsp vanilla
  • 1/4 tsp sea salt



  1. Preheat oven to 350 F (170 C) while you crush the graham crackers.
  2. Mix in the butter and powdered sugar and pour into a standard tart pan. Using a flat bottomed measuring cup press the crumbs firmly down across the bottom and against the sides of the pan. Bake for 8-10 minutes until lightly browned.


  1. Put the heavy cream, vanilla, sea salt and toasted marshmallows into a saucepan and warm them over medium heat, stirring occasionally, until marshmallows are completely melted.
  2. Break the chocolate into pieces and place in a heat proof bowl.
  3. When all the marshmallow has melted into the whipping cream pour it over the chocolate and stir until completely mixed. It will be a gorgeous smooth dark color.
  4. Pour the chocolate mixture into the crust and smooth the top out.
  5. Chill in the freezer or refrigerator until set.
  6. You can top it with more crushed graham cracker crumbs if you like.


Toast marshmallows by laying them out on tinfoil, place it on a cookie tray and broil in the oven for a couple minutes until the tops brown. Remove from foil immediately or they will stick!

I used Ghirardelli Intense Dark chocolate squares for this tart.

Keywords: dark chocolate s'more tart recipe, dark chocolate tart, graham cracker crust, s'more tart, chocolate and marshmallow tart recipe