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S'mores Tart

A buttery biscuit base, silky chocolate ganache, and a lightly torched gooey marshmallow topping.
Prep Time15 mins
Cook Time35 mins
Total Time3 hrs 35 mins
Servings: 9 inch tart
Author: Passionate Baker


for the biscuit base

  • 290 g biscuits - digestives/graham crackers etc
  • 3 tbsp caster sugar
  • 100 g salted butter, melted

for the chocolate filling

  • 400 g dark chocolate, finely chopped
  • 70 g salted butter, cubed & at room temp
  • 260 g double cream

for the italian meringue

  • 90 g egg whites
  • 180 g caster sugar
  • 40 ml water


for the biscuit base:

  • Preheat the oven to 180°C.
  • Place the biscuits & the sugar into a food processor & blitz until small crumbs form. Pour in the melted butter and pulse until everything is homogenous.
  • Using your fingers, evenly press the mixture into a 9-inch tart shell with a removable base. I like to use a cup measure to press the mix firmly into the edges.
  • Place the tart shell on a baking tray, and bake in the preheated oven for 10-12 minutes, or until the edges turn a light brown. Remove from the oven & leave to cool completely, about 45-minutes.

for the chocolate filling:

  • Place the chocolate & butter into a medium sized heatproof bowl; set aside.
  • Pour the double cream into a small saucepan & place over a low heat until just warmed - there should be some tiny bubbles just starting to appear around the sides.
  • Pour the warm cream over the chocolate/butter & leave to sit for 5-6 minutes before whisking vigorously.
  • Once fully combined*, pour over the cooled biscuit base and use an offset spatula to spread evenly. Place in the fridge 2 hours, or until the filling has set completely.

for the italian meringue:

  • Place the egg whites in the base of your stand-mixer with the whisk attachment. Do not whip, but have ready.
  • In a medium pot, combine the sugar and water, stirring gently with a wooden spoon until evenly mixed. Place over a medium heat, continue to stir gently, and monitor the temperature of the mix with a kitchen thermometer.
  • When the sugar mixture reaches 110°C, turn the stand-mixer to a low-med speed & begin whipping the egg whites. When the sugar reaches 118-119°C, remove from the heat.
  • Ensuring the egg white mixture is frothy & slightly voluminous, slowly begin to pour the hot sugar mixture down the side of the bowl and into the egg whites, all while the mixture is going at medium speed.
  • Turn the mixer to med-high speed & whisk together until the mixture is cool, stiff & very shiny - about 7-minutes. It is finished when you remove the whisk & a stiff peak forms.

to assemble

  • Dollop the meringue on top of the cooled chocolate filling and use an offset spatula or the back of a spoon to spread around.
  • Using a kitchen blowtorch, gently brown the top of the meringue until scorched and luscious. Enjoy!


I was a bit lazy when finely chopping my chocolate for the ganache, so ended up with some larger chunks that didn't melt with the heat of the cream. If this happens to you, don't panic! Place the whole bowl (butter, cream, and partially melted chocolate) over a pot of simmering water and stir until evenly combined. Works every time!