Salted Caramel S’mores Tart
This Salted Caramel S’mores Tart has a buttery graham cracker crust filled with gooey salted caramel and a layer of smooth chocolate ganache piled high with toasty marshmallow meringue.
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A buttery graham cracker crust filled with a layer of creamy homemade salted caramel and rich chocolate ganache, all finished with a mound of toasty marshmallow meringue. This indulgent Salted Caramel S’mores Tart is an elevated version of the classic summer campfire treat!
How to Make a Salted Caramel S’mores Tart
Graham Cracker Crust
The tart starts with a classic graham cracker crust that’s made with finely ground graham crackers, a little sugar, and some melted butter. I like to grind the crumbs in a food processor and then add the sugar and butter and pulse a few more times to combine. Press the crumb mixture into a 9” tart pan and bake at 350°F for 10 minutes.
Salted Caramel
A layer of creamy, thick salted caramel is added to the graham cracker crust. It’s the perfect complement to the rich, dark chocolate and light, toasted meringue. If you haven’t ever made your own caramel, you’ve got to give this a try! It stores great in the fridge for a couple of weeks so it can be made in advance and has the best buttery, caramelized flavor. Check out my Homemade Caramel post for more tips and tricks!
Chocolate Ganache
Heat equal parts of dark chocolate and heavy cream and combine to create a smooth chocolate ganache. It sets up firm in the fridge but is still soft enough to bite into, just like the creamy, soft center of a chocolate truffle.
Marshmallow Meringue
The final touch on this salted caramel s’mores tart is a thick layer of light and fluffy meringue, toasted to perfection. Meringues can seem intimidating but they are pretty simple and quick to make. This is a Swiss Meringue so the egg whites, sugar, and cream of tartar are heated in a bowl over simmering water, vanilla is added, and then the meringue is whipped up in a stand mixer until stiff, glossy peaks form. It gets piled up on top of the ganache layer and toasted with a kitchen torch for a stunning finish.
S’mores Tart FAQs
What is the best way to store the tart?
The meringue does not last long and will start to weep so the tart is best enjoyed immediately, but can be stored in an airtight container in the fridge for up to 3 days if needed.
How far in advance can the tart be made?
The caramel can be made up to 2 weeks in advance. The graham cracker crust can be made and filled with the caramel layer and ganache layer up to one day in advance. I do not recommend making the meringue in advance, as it does not hold up very well.
How do you remove the tart from the pan?
I use a metal tart pan with a removable base so when you are ready to take the tart out of the pan, you can simply push up on the base from the bottom and the pan will release from the sides. Then carefully slide the metal base off the tart shell with an offset spatula.
Do I need to grease the pan?
No, greasing the pan is not necessary. The graham cracker crust has plenty of butter in it that helps the tart release from the pan easily, especially after it’s been refrigerated.
How can I get a clean slice?
Between the sticky caramel and gooey meringue, this tart can be a messy one to slice and serve. I’ve found that the best way to get the cleanest slice possible is with a sharp knife and hot water. Dip the blade of a large, sharp knife into hot water then dry the blade off with a towel and slice. Wipe the knife off then repeat the process with the hot water for every cut.
Favorite Tools
Tips for Torching the Meringue
- Use a metal or heat-safe surface. Place the tart on a heat-safe surface, like a metal baking sheet while torching the meringue. This is an extra measure to ensure the heat from the torch isn’t melting or burning your surface. Don’t put any parchment paper down because it will burn. I place the tart (while still in the metal tart pan) on a large, clean sheet pan. This makes it easy to rotate the pan to get all the sides of the meringue torched, without burning the surface underneath.
- Hold the torch a few inches away. The flame from the torch should be a few inches away from the meringue otherwise it will get dark very quickly and could burn easily. Most torches allow you to adjust the size of the flame. I like to have mine at about a medium level. The larger the flame, the further away you’ll want to hold the torch.
- Constantly move the torch. If you hold the torch in one spot too long, it will burn that area. Make small circular motions around the meringue for the best toasty coverage. This takes a little practice but will make all the difference in achieving an evenly torched meringue.
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
S’more Desserts You’ll Love
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Salted Caramel S’mores Tart
Ingredients
For the Salted Caramel
- 1 cup (200g) granulated sugar
- ¼ cup (60mL) water
- 6 Tablespoons (85g) unsalted butter, at room temperature and cut into cubes
- ⅓ cup (80mL) heavy cream, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon flaky sea salt*
For the Graham Cracker Crust
- 1½ cups (180g) graham cracker crumbs, or about 12 full graham cracker sheets
- ¼ cup (50g) granulated sugar
- 6 Tablespoons (85g) unsalted butter, melted
For the Chocolate Ganache
- 6 ounces (170g) bittersweet chocolate, finely chopped
- ¾ cup (180mL) heavy cream
For the Marshmallow Meringue
- 4 large egg whites
- 1 cup (200g) granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Salted Caramel: Combine sugar and water in a small stainless steel saucepan and place over medium heat. Brush down the sides of the pan with water using a pastry brush, to prevent the sugar from crystallizing.
- Place the lid on and allow the mixture to cook undisturbed (don’t stir!). Check frequently on the sugar and brush down the sides of the pan with water as needed. The mixture will be cloudy at first, then boil and become clear, before starting to carmelize. Swirl the pan occasionally once the sugar begins to caramelize.
- As soon as the sugar reaches a deep golden amber color, remove it from the heat.
- Once off the heat, carefully add the butter and whisk until combined. Slowly stream in the heavy cream while continually whisking. The mixture will bubble up vigorously when adding the butter and cream but will settle once incorporated.
- Strain the caramel through a fine mesh sieve into a heatproof container. Stir in the vanilla and flaky salt.
- Allow the caramel to chill in the fridge until it has cooled and thickened, for at least one hour.
- Graham Cracker Crust: Add the graham crackers and sugar to a food processor and pulse to fine crumbs. Add in the melted butter and pulse until the mixture is fully combined.
- Press the crust mixture firmly and evenly into the bottom and up the sides of a 9” round tart pan with a removable base. Bake at 350°F for 8 minutes, until golden and set. Set aside to cool.
- Once the tart crust is completely cool, pour the cooled caramel into the bottom and spread it out evenly. Place in the fridge to chill until the caramel is completely set, at least 1 ½ hours.
- Chocolate Ganache: Once the caramel is completely set, make the ganache. Combine the chocolate and heavy cream in a heatproof dish in the microwave for 20 seconds, then stir the mixture together. Repeat this process, stirring each time until the chocolate is completely melted and the mixture is smooth and shiny. Be careful not to overheat the ganache and only heat as needed. Allow to cool for about 5 minutes.
- Pour the slightly cooled ganache into the tart crust, on top of the caramel layer and spread it out evenly. Chill in the fridge until the ganache is firm.
- Marshmallow Meringue: Once the ganache has set, make the meringue. Add about an inch of water to a medium pot and bring to a simmer. Check to ensure that the pot is big enough so that the bottom of the metal or glass bowl of a stand mixer fits on top and does not touch the water.
- Whisk together the egg whites, sugar, and cream of tartar in the mixing bowl. Heat the mixture over the simmering water, stirring constantly until the sugar is dissolved (test by rubbing the mixture between your fingers) or the temperature reaches 165°F with a digital thermometer, about 4 minutes.
- Remove the bowl from the heat and wipe off any excess water from the bottom of the bowl. Add the vanilla and transfer the mixing bowl onto a stand mixer fitted with the whisk attachment. Whip on high until the meringue gets glossy and creates stiff peaks, about 5 minutes. When you pull the whisk out of the bowl and hold it upright, the meringue should be stiff and hold its shape.
- Add the meringue on top of the ganache layer of the tart, in a tall mound. Use a small offset spatula to gently push the meringue almost to the crust, leaving a small rim of ganache showing and creating decorative swirls.
- Use a kitchen torch to carefully toast the meringue. Continually move the torch around and rotate the tart so it doesn’t get too toasty in one spot.
- To remove the tart from the pan, push up on the base of the pan to release the sides then slide the tart off the removable base. Slice up and enjoy!
