Indulge in a decadent yet approachable treat with this Chocolate Marshmallow Tart.
Featuring a buttery graham cracker crust, rich chocolate pudding, and fluffy toasted meringue, it’s a crowd-pleaser for any occasion.
High in protein from the egg yolks and whites, with fiber from cocoa and graham crumbs, this tart is a satisfying, everyday dessert that’s both quick to prep and impressive to serve.
Chocolate Marshmallow Tart
Equipment
- 1 × 14-inch rectangular tart pan
- 1 × medium saucepan
- 1 × mixing bowls (2)
- 1 × food processor
- 1 × whisk
- 1 × fine mesh sieve
- 1 × rubber spatula
- 1 × stand mixer with whisk attachment
- 1 × oven or kitchen blowtorch
Ingredients
Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs ~10 crackers
- 2 tbsp granulated sugar
- 5 tbsp unsalted butter melted
Chocolate Pudding:
- ¼ cup granulated sugar
- 3 tbsp unsweetened cocoa powder
- ½ tsp salt
- 3 tbsp cornstarch
- 3 large egg yolks room temperature
- 1 cup milk
- ¼ cup heavy cream
- 2 tsp vanilla extract
- 3 oz dark chocolate finely chopped
- 2 tsp espresso powder optional
Marshmallow Topping:
- 3 large egg whites room temperature
- ¾ cup granulated sugar
- ¼ tsp cream of tartar
- ¼ tsp salt
- ½ tsp vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Adjust your oven rack to the second-highest position, just above the center. Preheat the oven to 350°F (175°C). Lightly grease a 14-inch rectangular tart pan or line it with parchment paper to prevent sticking. This ensures the tart will release easily once baked, keeping the edges crisp and intact.
- Make Graham Cracker Crust: Place graham crackers into a food processor and pulse until they form fine, even crumbs. Add 2 tablespoons of granulated sugar and 5 tablespoons of melted butter. Pulse again until the mixture resembles damp sand that holds together when pressed. The sugar adds subtle sweetness, while the butter binds the crumbs into a moldable crust.
- Press Crust into Tart Pan: Transfer the crumb mixture into your prepared tart pan. Use a rubber spatula or the bottom of a measuring cup to evenly press the mixture across the bottom and up the sides. Aim for a smooth, uniform layer to ensure even baking. The thickness should be roughly ¼ inch, enough to support the pudding without overpowering it.
- Bake the Crust: Place the tart pan in the preheated oven and bake for 10 minutes. This allows the crust to set and develop a lightly golden, crisp texture. Once baked, remove the pan carefully and allow it to cool completely on a wire rack before adding the pudding layer. Cooling prevents the chocolate pudding from melting or becoming watery.
- Prepare Chocolate Pudding Base: In a medium saucepan, combine ¼ cup granulated sugar, 3 tablespoons cocoa powder, ½ teaspoon salt, and 3 tablespoons cornstarch. Whisk in 3 large egg yolks, 1 cup milk, ¼ cup heavy cream, and 2 teaspoons vanilla extract. Ensure the mixture is smooth with no lumps before placing it on the stove. The cornstarch will help thicken the pudding to a creamy, scoopable consistency.
- Cook Chocolate Pudding: Place the saucepan over low-to-medium heat and whisk constantly to prevent the eggs from curdling. As the mixture warms, it will gradually thicken. Once it reaches a light boil, continue whisking for about 30 seconds to fully activate the cornstarch. The pudding should coat the back of a spoon and have a smooth, glossy texture.
- Add Chocolate and Optional Espresso: Remove the saucepan from the heat. Stir in 3 ounces of finely chopped dark chocolate until completely melted and fully incorporated. If desired, add 2 teaspoons of espresso powder for a subtle depth of flavor that enhances the chocolate without overpowering it.
- Strain Pudding: Pour the pudding through a fine mesh sieve into a clean bowl to remove any lumps or bits that may have formed during cooking. This step ensures a silky-smooth texture in the finished tart. Allow the pudding to cool to room temperature before transferring it to the crust.
- Chill Pudding Layer: Spoon the cooled pudding into the prepared tart crust, smoothing the top with a spatula. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, until fully set. The chilling step allows the pudding to firm up for clean slices.
- Prepare Marshmallow Meringue: Set up a double boiler by simmering 1–1.5 inches of water in a saucepan. In a heatproof bowl placed over the simmering water, combine 3 large egg whites, ¾ cup granulated sugar, ¼ teaspoon cream of tartar, and ¼ teaspoon salt. Whisk constantly for 5–6 minutes until the sugar is completely dissolved and the mixture is warm to the touch. Test by rubbing a small amount between your fingers; it should feel smooth without graininess.
- Whip Meringue to Stiff Peaks: Transfer the hot egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until soft peaks form, then add ½ teaspoon vanilla extract. Continue whipping for 8–10 minutes until stiff, glossy peaks develop. The meringue should be shiny, airy, and hold its shape without collapsing.
- Top Tart with Meringue: Remove the chilled chocolate pudding tart from the refrigerator. Use a spatula or spoon to generously spread the meringue over the pudding, creating soft peaks or decorative swirls. The marshmallow layer adds a light, fluffy contrast to the rich chocolate base.
- Toast Meringue Topping: For a golden, caramelized finish, lightly toast the meringue using your oven’s broiler for 3–6 minutes. Watch carefully to avoid burning. Alternatively, use a kitchen blowtorch for precise control. The toasted meringue should have golden tips and a slightly crisp exterior while remaining soft inside.
- Serve and Enjoy: Slice the tart carefully with a sharp knife, wiping it clean between cuts for neat portions. Serve immediately or keep refrigerated until ready to enjoy. Each bite delivers a perfect balance of buttery crust, creamy chocolate pudding, and fluffy, toasted marshmallow topping.
Notes
- Straining the chocolate pudding before adding it to the crust ensures a perfectly smooth, lump-free texture.
- When pressing the graham cracker crust into the pan, aim for uniform thickness to avoid a soggy base or uneven baking.
- Use room-temperature eggs for both pudding and meringue; this helps achieve a creamier pudding and a more stable, glossy meringue.
- While heating the egg whites for meringue, be patient and whisk constantly to fully dissolve the sugar and avoid grainy peaks.
- Toast the meringue carefully—keep the broiler or blowtorch moving to prevent scorching while achieving golden, flavorful highlights.
Chef’s Secrets for Perfect Tart
The key to an impressive chocolate marshmallow tart lies in the texture balance and flavor layering.
Always start with a crisp, evenly baked graham cracker crust; underbaked or uneven crusts can lead to a soggy bottom.
Straining the pudding through a fine mesh sieve ensures silky consistency.
For the meringue, heating the egg whites gently over a bain-marie before whipping gives a stable, glossy topping that can hold soft peaks for decoration.
Adding a touch of espresso powder enhances the chocolate flavor without making it taste like coffee.
Finally, toast the meringue just before serving for a visually appealing golden finish and a subtle caramelized flavor.
Serving Suggestions to Impress Guests
This tart is perfect as a show-stopping dessert for dinner parties, holiday gatherings, or special celebrations.
Serve slices on a decorative dessert plate, optionally garnished with fresh berries or a light dusting of cocoa powder for a sophisticated touch.
Pair with a cup of strong coffee, rich hot chocolate, or even a glass of dessert wine to complement the chocolate depth.
For a casual family treat, serve chilled straight from the fridge—the pudding maintains a smooth, creamy texture, and the toasted meringue adds a fun, whimsical flair.
Storage Tips for Maximum Freshness
To keep your tart at peak quality, store it covered in the refrigerator for up to 3 days.
Use an airtight container or cover tightly with plastic wrap to prevent the meringue from drying out.
For longer storage, the tart can be frozen after baking and before adding the meringue; wrap it well in plastic and foil for up to a month.
Thaw overnight in the refrigerator before topping with fresh meringue or lightly toasting any existing topping.
Avoid storing at room temperature for extended periods, as the pudding layer is perishable.
Frequently Asked Questions
1. Can I make this tart ahead of time?
Absolutely! The chocolate pudding can be prepared a day ahead and refrigerated. Add the meringue topping just before serving or lightly toast if pre-made. This makes it perfect for meal prep or entertaining.
2. Can I use a different type of chocolate?
Yes, feel free to substitute semi-sweet or milk chocolate, though dark chocolate provides the richest flavor and balances the sweetness of the meringue. Adjust sugar slightly if using a sweeter chocolate.
3. Can I skip the espresso powder?
Yes, the espresso powder is optional—it subtly enhances the chocolate depth but does not make the tart taste like coffee. Leaving it out will still result in a delicious, rich chocolate pudding.
4. Can I use a round pan instead of a rectangular one?
Certainly! Use an 9- to 10-inch round tart pan, and adjust the crust thickness slightly. Baking times remain similar, though check for even browning and firmness.
5. How do I fix grainy meringue?
Grainy meringue usually occurs when sugar hasn’t fully dissolved. Ensure you heat the egg white mixture gently over simmering water and whisk constantly until smooth.
Straining is optional if sugar granules remain. Using room-temperature eggs also helps stabilize the peaks.
