Chocolate Marshmallow Tart
A luscious chocolate tart with a buttery graham cracker crust, creamy chocolate pudding, and a light toasted marshmallow topping. This dessert is easy to make ahead, high in protein, and perfect for entertaining or satisfying your sweet tooth.
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.
