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A buttery graham cracker crust layered with homemade salted caramel, rich chocolate ganache, and a billowy, toasted marshmallow meringue—this Salted Caramel S’mores Tart is a decadent twist on the classic campfire treat.
How to Make a Salted Caramel S’mores Tart
Graham Cracker Crust
Start with a simple graham cracker crust made from finely ground crumbs, a touch of sugar, and melted butter. Pulse the crumbs, sugar, and butter in a food processor until combined, press the mixture into a 9″ tart pan with a removable base, and bake at 350°F until golden and set.
Salted Caramel
A thick, buttery salted caramel fills the crust. Making your own caramel yields the best flavor and can be prepared ahead of time—store it in the refrigerator for up to two weeks. Allow the caramel to cool and thicken before pouring it into the crust so the tart layers set nicely.
Chocolate Ganache
Make a smooth ganache by combining equal parts chopped bittersweet chocolate and hot heavy cream. Stir until glossy, let it cool slightly, then pour it over the set caramel. Chill the tart until the ganache firms but remains soft enough to bite, similar to a truffle center.
Marshmallow Meringue
Top the tart with a tall mound of Swiss-style marshmallow meringue. Heat egg whites, sugar, and cream of tartar over simmering water until the sugar dissolves, then whip on high until the meringue is glossy with stiff peaks. Pile it over the ganache and toast with a kitchen torch for a beautiful, toasty finish.
S’mores Tart FAQs
How should I store the tart?
Because meringue can weep over time, serve the tart soon after torching for the best texture. If you must store it, keep it in an airtight container in the refrigerator for up to 3 days.
Can I prepare components in advance?
Yes. The caramel keeps in the fridge for up to two weeks. The crust can be baked and filled with caramel and ganache up to a day ahead. Make the meringue just before serving for best results.
How do I remove the tart from the pan?
Use a tart pan with a removable base. Push up on the bottom to release the sides, then slide the tart off the base carefully with an offset spatula.
Do I need to grease the pan?
No. The crust’s butter content helps it release cleanly after chilling.
How can I get a clean slice?
Use a large, sharp knife warmed in hot water before each cut. Wipe and reheat the blade between slices to reduce sticking from the caramel and meringue.
Favorite Tools
Tips for Torching the Meringue
- Use a heat-safe surface. Place the tart (still in the metal pan) on a metal baking sheet while torching to protect countertops. Do not use parchment under the torch.
- Hold the torch a few inches away. Keep the flame at medium power a few inches from the meringue to avoid burning. Increase distance when using a larger flame.
- Keep the torch moving. Sweep the flame in small circular motions and rotate the tart so no area is torched too long; this achieves even color without scorching.
Baking Tip: Weigh Your Ingredients!
I recommend using a kitchen scale for accuracy and consistent results. Weighing ingredients gives more reliable outcomes than cups and also reduces dishes. Gram measurements are provided in the recipe.
S’more Desserts You’ll Love
- S’mores Rice Krispie Treats
- S’mores Blondies
- S’more Pudding Cups
If you make this tart and enjoy it, please leave a comment. Happy baking!
Salted Caramel S’mores Tart
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Ingredients
For the Salted Caramel
- 1 cup (200g) granulated sugar
- 1/4 cup (60mL) water
- 6 Tbsp (85g) unsalted butter, cubed, room temperature
- 1/3 cup (80mL) heavy cream, room temperature
- 1 tsp vanilla extract
- 1/2 tsp flaky sea salt
For the Graham Cracker Crust
- 1½ cups (180g) graham cracker crumbs (about 12 full crackers)
- 1/4 cup (50g) granulated sugar
- 6 Tbsp (85g) unsalted butter, melted
For the Chocolate Ganache
- 6 oz (170g) bittersweet chocolate, finely chopped
- 3/4 cup (180mL) heavy cream
For the Marshmallow Meringue
- 4 large egg whites
- 1 cup (200g) granulated sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
Instructions
- Salted Caramel: Combine sugar and water in a small stainless saucepan over medium heat. Brush down the pan sides with water to prevent crystallization. Cover and cook undisturbed until the sugar turns a deep golden amber, swirling occasionally once it begins to color.
- Remove from heat and whisk in the butter. Slowly add the heavy cream while whisking; the mixture will bubble vigorously. Strain through a fine mesh sieve into a heatproof container. Stir in vanilla and flaky sea salt. Chill at least 1 hour until thickened.
- Graham Cracker Crust: Pulse graham crackers and sugar in a food processor to fine crumbs. Add melted butter and pulse until combined. Press firmly into a 9″ tart pan with removable base and bake at 350°F for about 8 minutes until set and golden. Cool completely.
- Pour the cooled caramel into the crust and refrigerate until set, at least 1½ hours.
- Chocolate Ganache: Heat cream and pour over chopped chocolate in a heatproof bowl. Stir until smooth and glossy, allowing short bursts in the microwave if needed. Cool 5 minutes, then pour over the set caramel and smooth. Chill until firm.
- Marshmallow Meringue: Bring an inch of water to a simmer in a pot. In a metal or glass bowl, whisk egg whites, sugar, and cream of tartar and set the bowl over the simmering water. Stir constantly until sugar dissolves or the mixture reaches 165°F (about 4 minutes).
- Remove from heat, dry the bowl, add vanilla, and whip on a stand mixer with the whisk attachment until glossy, stiff peaks form (about 5 minutes).
- Mound the meringue over the set ganache, leaving a small rim of ganache visible. Create decorative swirls with an offset spatula.
- Use a kitchen torch toasting the meringue evenly by moving the flame continuously and rotating the tart. Remove the sides by pressing up on the base of the pan and slide the tart off the removable base. Slice and enjoy.
Notes
*Use flaky sea salt (such as Maldon) for the best texture and balanced flavor; table salt will make the caramel too salty.
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I’m Rachel
I’m the dessert lover, recipe developer, and content creator behind Sweet Kitchen Cravings. Here you’ll find classic yet special recipes that are sure to impress your loved ones.
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