I’m starting the new year how I mean to go on. I’m all for eating healthy but seriously, just look at that!! How much do you want to bury your face in it right NOW?! I promise this S’mores Tart is nowhere near as complicated as it looks to make either. In fact, it takes less than 30 minutes and you don’t even have to switch your oven on. I’m not lying I promise! If you’re on a diet, sorry, you’ve come to the wrong place…
Here is what you will need to serve 8-10.
For the Base
- 300g Golden Oreos
- 100g Unsalted Butter
For the Filling
- 200g Dark Chocolate, Finely Chopped
- 55g Unsalted Butter, Cubed & Room Temp
- 200ml Double Cream
For the Decoration
- Plenty of White Marshmallows
- 1 tbsp Milk Chocolate Chips
- 50g Dark Chocolate
- 4 x 14″ (10 x 35cm) Fluted Loose Bottomed Rectangular Tart Tin
- Food Processor
- Blow Torch (Optional)
No Bake S’mores Tart Recipe
Firstly, tip all excluding 3 of your Golden Oreos into the food processor (fillings too) and pulse until it becomes fine crumbs. Put those 3 Golden Oreos to one side for the decoration later.
Then melt the butter either in a small saucepan over a low heat or in a small bowl in the microwave in 15 second bursts stirring between each time. Pour the butter into the food processor and pulse again until it’s a bit like wet sand.
Tip this into your tart tin and press firmly into the base & up the sides with a metal spoon.
Pop into the freezer to firm up while we make the filling.
Finely chop the dark chocolate if you haven’t already and place it into a large glass bowl along with the cubed butter.
Then pour the cream into a small saucepan and gently bring to the boil. (Don’t continue to let it boil – turn the heat off as soon as it starts to boil.)
Pour over the chocolate and leave to stand for 5 minutes.
When the 5 minutes are up, give it a good stir until it’s smooth, melted, thick & shiny.
Pour the ganache into the prepared base and smooth out with a spatula.
Press in some marshmallows all the way along the tart and balance a few more on top of those to make a kind of marshmallow pyramid.
Take those 3 reserved Oreos from earlier and carefully cut them in half. (I only actually used 2 as I broke the 3rd – you can just eat that one like I did!) Press the halved Oreos into the tart.
Finally scatter over the milk chocolate chips then chill in the fridge to set for at least an hour before slicing and serving.
If you want to take it to the next level, toast the marshmallows using a blow torch. Then melt the 50g of dark chocolate in a bowl in the microwave in 15 second intervals, stirring well between each time until smooth. Pour the chocolate into a disposable piping bag, snip the end and drizzle all over the tart.
Store in the fridge and consume within 3-4 days.
Come on, how good does that look?!
I promise you that everyone will be begging you for this S’mores Tart recipe! What’s not to love? The crunchy Golden Oreo base? The mountains of chocolate or the sweet, toasted marshmallows? Yep, that’s what I thought!
I hope you enjoyed the post my lovelies and I wish you a very Happy New Year!
Until next time,