Caramel Strawberry S’mores Tart Recipe (video)
If you love campfire s’mores, you’ll love my s’mores tart made with my home-made caramel sauce, juicy strawberries and torched meringue! This s’mores caramel tart is made with a graham cracker crust and filled with a bittersweet chocolate custard to satisfy all your s’mores cravings! You get the best of both worlds – s’mores and fruit in one bite! I love that this dessert isn’t too sweet, with just the right amount of chocolate, graham crackers and torched marshmallow.
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Making a S’mores Tart
This epic marshmallow, chocolate and graham cracker tart has all the flavors of s’mores, plus so much more! I start with a simple graham cracker crust as the base. Make sure to let the crust cool before filling it! Next, the crust is filled with the a silky smooth chocolate custard. Let the custard chill for a bit in the fridge, then add the remaining ingredients!
To add extra flavor, I add sliced fresh strawberries and caramel sauce on top of the chocolate. And to finish off this chocolate tart, I cover it in a mountain of sweet meringue that tastes just like a perfectly toasted marshmallow! Use a kitchen torch to toast the meringue for extra flavor!
Homemade Caramel Sauce
I use my easy ‘Home-Made Caramel Sauce’ in this recipe. I LOVE to use this caramel sauce for just about everything! Allow the caramel to cool before spreading it over the chocolate. The easiest way to spread it evenly is to pipe it directly onto the chilled chocolate custard using a piping bag. You can get the full recipe here and watch my video recipe, too!
The Taste of Childhood!
Growing up, my siblings and I loved making s’mores during the summer – roasting marshmallows over a campfire until the insides were molten was always so much fun! We would go through a large bag of marshmallows in no time! This s’mores tart brings back delicious childhood memories!
This amazing caramel strawberry inspired s’mores tart has all those amazing flavors plus more!
Enjoyed this delicious tart recipe? Check out some of my other recipes you’re sure to enjoy!
- Classic Fruit Tart – the best ever fruit tart with cheesecake filling, lemon curd and loads of fresh fruit!
- Strawberry Cheesecake Tart – the most delicious strawberry tart with no-bake strawberry cheesecake filling!
- Chocolate Raspberry Tart – super rich and decadent chocolate caramel tart with fresh berries!
- Blackberry Lemon Frangipane – a rustic French-style tart filled with creamy custard, lemon zest and berries!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- I love this set of nesting glass mixing bowls – so convenient for food prep.
- My classic KitchenAid stand mixer is a must for every kitchen!
- Use this tart pan with a removable base for this recipe – it makes transferring the tart super easy!
- And this kitchen torch is so much fun to use!
Caramel Strawberry S'mores Tart Recipe (video)
- 1 cup homemade caramel sauce, or store-bought
- 1 1/2 cups graham cracker crumbs, about 10 crackers
- 1 cup whole almonds
- 1/3 cup butter, melted
- 1/4 cup white granulated sugar
- 1 extra-large egg yolk
- 1 tbsp cornstarch
- 1 tbsp water
- 3/4 cup whole milk
- 1 tbsp all-purpose flour
- 1 cup bittersweet chocolate chips
- 2 tbsp chocolate liqueur, optional
- 3 large egg whites
- 1/3 cup water
- 1 cup white granulated sugar
- 2 cups strawberries, sliced
- Prepare one batch of home-made caramel sauce according to instructions; video recipe link above. The sauce can be made up to a week in advance and stored in the refrigerator. If short on time, use store-bought caramel sauce.
- Preheat oven to 375F (190C) and prepare the crust. Place graham crackers and almonds into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until crumbs are well coated. Transfer the crumbs into a 9-inch (23-cm) tart pan. Using a spoon or your hands, press the crumbs into the bottom and sides of the tin to form a firm and even crust. Bake crust in preheated oven for 12 to 13 minutes, just until golden. Remove and cool on wire rack.
- Next, prepare the chocolate custard filling. In a medium-sized mixing bowl, whisk together the egg yolk and sugar for about 1 minute, until the mixture is pale and ribbons off whisk. In a small ramekin, combine the cornstarch and water to form a slurry, then whisk into egg yolk mixture.
- In a separate sauce pan, combine the milk and flour. Heat over medium heat, stirring, until the milk is steaming hot but not boiling. Temper the hot milk slowly into the egg yolk mixture, adding the milk in small increments and mixing well after each addition. Pour the resulting mixture back into the sauce pan. Cook over medium heat, stirring constantly, for about 5 minutes or until the mixture thickens into a custard.
- Remove the custard from heat and add the chocolate and liqueur (optional). Whisk in the chocolate until it's melted and smooth. Transfer the custard over prepared crust and use an off-set spatula to spread it evenly to the edges. Place the tart into refrigerator to chill for at least 20 minutes.
- Meanwhile, prepare the meringue. Place the egg whites into a stand mixer bowl. Make sure bowl is very clean and free of any oil residue. Whisk the eggs for a few minutes until soft peaks form. Combine the water and sugar in a small saucepan and attach a candy thermometer to the side. Cook over medium-high heat for 5 to 6 minutes, until the thermometer reaches 238F.
- Pour the hot syrup into the egg whites with the mixer running on medium speed. Once all the syrup is added, turn mixer up to high speed and whisk for 5 to 8 minutes, until meringue is thick and glossy.
- Assemble the tart: spread the caramel sauce over the chilled chocolate custard. To spread the caramel evenly, transfer it into a pastry bag and pipe over the custard. Top the caramel with sliced strawberries, then scoop the meringue over the top. Use a kitchen torch to caramelize the meringue. Keep tart refrigerated if not serving immediately.
hey Tatyana, for the berries and cream parfait, is there any chance i can make the recipe in a large glass bowl rather than in many small cups? pls answer ASAP
Yes, that would work very well, too! 🙂 Enjoy!