Do you love S’mores? Then this Salted Caramel S’mores Tart is just what you need. With its buttery flaky crust, smooth chocolate ganache filling and toasted marshmallow topping, every bite tastes like a delicious S’more.
S’mores are one of those desserts I can eat all year long, in the summer at a barbecue or in the winter around a campfire! This tart has everything you love about S’ mores.
Especially if you’re not a winter fan and it’s a muddy wet and cold grey day outside, this tart is wonderful to enjoy at home and then with every bite think of the long days and warm nights. This way summer stays all winter long!
Tools & Equipment
- 20-23cm / 8-9-inches tart pan
- Bench scraper
- Liquid measuring cup
- Large bowl
- Medium saucepan
- Parchment paper
- Pastry brush
- Pastry cutter
- Pie weights
- Plastic wrap
- Rolling pin
- Silicone spatula
- Wooden spoon
Pan: Instead of making a large tart, you can make small tartlets. Either use small tartlet pans or if you do not have any you can use a muffin pan. Keep in mind to use muffin liners if you use a muffin pan. The recipe ingredients listed should be enough for 14-16 small tartlets.
Cream of Tartar: You will need it to add texture and stability to the marshmallow layer. Sorry, but there are no alternatives.
Toasting the Marshmallow Layer: Do not use your oven for toasting, as the ganache will melt and the topping will lose its shape. A kitchen torch is best for this purpose, as you have a quick, short and easy-to-control heat.
Ingredients for Salted Caramel S’mores Tart
Step by Step Guide – How to Make Salted Caramel S’mores Tart
Start by making the crust and the caramel. For detailed instructions on how to do it, click here:
Allow the crust to cool completely. Let the caramel cool slightly and pour it into the crust. Place in the fridge for about 30 minutes to let the caramel set.
Place the chocolate and butter in a large bowl. Slowly bring the heavy cream to a boil over medium-low heat, stirring constantly. As soon as it starts to boil, remove from heat and pour over the chocolate.
Let stand for about 30 seconds, then stir slowly until the chocolate and butter are completely melted and smooth. Pour the ganache evenly over the caramel.
Smooth out with a silicone spatula and chill in the fridge for at least 2 hours or until completely set.
Place egg whites, sugar and cream of tartar in the bowl of a stand mixer. Place over a saucepan filled with 5cm/2-inches of simmering water. Whisk until sugar is dissolved and egg whites are warm to the touch, for about 4 minutes.
Transfer the bowl to the stand mixer and attach the whisk attachment. Beat on high until soft, glossy peaks form, for about 3-4 minutes. Add vanilla and beat on high until just combined.
Remove the tart from the fridge and spread the marshmallow layer on top. Toast the topping with a kitchen torch and enjoy, or keep in the fridge until ready to serve.
Storage: Leftover tart will last in an airtight container in the fridge for up to 3 days. You can freeze leftovers, tightly wrapped in plastic and placed in a freezer bag for up to 3 months. Thaw in the fridge overnight.
My Summary for Salted Caramel S’mores Tart
Taste: The crust tastes buttery, the caramel has a perfect balance of sweet and salty, the ganache is rich but not too sweet, and the marshmallow layer is sweet with a light toasted flavor.
Texture: The crust of this tart is flaky and the layers of caramel, ganache and marshmallow cream are delightfully creamy and melt in your mouth, especially when the tart sits at room temperature for a bit longer.
Time: The Crust: Dough preparation 15 minutes, chill in the fridge 2 hours, rolling out 5 minutes, chill in the fridge again 30 minutes. Baking time is about 30 minutes. Total time is at least 3 1/2 hours. The Salted Caramel: Stirred together in 5 minutes, cooking 20 minutes. Allow to cool slightly before further processing. The Ganache, Marshmallow Topping and Finishing: For this you should plan about 45 minutes.
This tart is a bit time consuming. But the crust, caramel and ganache are very easy to prepare ahead of time. So with a little planning, it’s not that much work at once and it’s worth the effort because the tart is absolutely delicious.
More “CHOCOLATE & MERINGUE” Recipes
- Berry Meringue Cake
- Chocolate Chip Meringue Cookies
- Chocolate Truffles
- Malted Chocolate Chip Cookies
- Mousse au Chocolat
For the Crust
- 315g all-purpose flour (550)
- 6g salt
- 90g butter, cold & cubed
- 150g vegetable shortening, cold
- 80-120ml ice water
For the Caramel
- 200g granulated sugar
- 90g butter, at room temperature & cubed
- 120ml heavy cream
- 6g salt
For the Ganache
- 340g semi-sweet chocolate chips
- 60g butter, cubed
- 240ml heavy cream
For the Marshmallow Topping
- 2 large (80g) egg whites, at room temperature
- 100g granulated sugar
- 0,3g (1/8tsp) cream of tartar
- 5g vanilla extract
- Start by making the Crust and the Caramel.
- Allow the crust to cool completely.
- Let the caramel cool slightly and pour it into the crust. Place in the fridge for about 30 minutes to let the caramel set.
- Place the chocolate and butter in a large bowl and set aside.
- In a small saucepan, slowly bring the heavy cream to a boil over medium-low heat, stirring constantly.
- As soon as it starts to boil, remove from heat and pour over the chocolate.
- Let stand for about 30 seconds, then stir slowly with a silicone spatula until the chocolate and butter are completely melted and the ganache is smooth.
- Pour the ganache evenly over the caramel, smooth out with a silicone spatula and chill in the fridge for at least 2 hours or until completely set (for up to 1-2 days).
- Prepare the topping just before serving: Place egg whites, sugar and cream of tartar in the bowl of a stand mixer.
- Place the bowl over a saucepan filled with 5cm/2-inches of simmering water. Whisk until sugar is dissolved and egg whites are warm to the touch, for about 4 minutes.
- Transfer the bowl to the stand mixer and attach the whisk attachment.
- Beat on high speed until soft, glossy peaks form, for about 3-4 minutes.
- Add vanilla and beat on high speed until just combined.
- Remove the tart from the fridge and spread the marshmallow layer on top of the ganache.
- Toast the topping with a kitchen torch.
- Enjoy or keep in the fridge until ready to serve.