There’s something irresistibly nostalgic about the dessert that brings childhood memories flooding back—like the delight of licking the spoon after a bowl of rich chocolate pudding. This Chocolate Marshmallow Tart takes that beloved treat to a whole new level, combining velvety pudding with a fluffy marshmallow topping that feels like a warm hug. Imagine yourself sharing this indulgence with friends or family during a cozy evening at home, each bite melting in your mouth and sparking pure joy.
I stumbled upon this recipe one rainy afternoon when I sought solace in my kitchen, yearning for something sweet and comforting. What began as a simple craving turned into a show-stopping dessert that has now become a staple at every gathering. The beauty of this tart lies in its balance of flavors and textures—rich chocolate meets light, airy marshmallow, all nestled in a buttery graham cracker crust. This dessert is not just a treat; it’s a celebration, a conversation starter, and a perfect way to escape the monotony of fast food. Dive into this delightful recipe and discover the magic of homemade desserts!
Why will you love this Chocolate Marshmallow Tart?
Irresistible Delight: The rich chocolate pudding provides a creamy base that’s both luxurious and satisfying.
Playful Texture: Your taste buds will revel in the delightful contrast of the silky pudding and the fluffy marshmallow topping.
Effortlessly Impressive: This tart is simple enough for a weeknight treat yet elegant enough to wow guests at any gathering.
Nostalgic Comfort: Every bite transports you back to childhood memories of delightful desserts, offering a sense of warmth and joy.
Versatile Indulgence: Perfect for all occasions, this tart can be tailored with additions like espresso for a coffee twist.
Crowd Pleaser: Its unique combination of flavors and textures is a guaranteed hit, making it ideal for sharing with loved ones.
Elevate your dessert game and embrace the sweetness of homemade indulgence.
Essential Ingredients for Chocolate Marshmallow Tart
For the Crust
• Graham Cracker Crumbs – Create a crumbly, buttery base that perfectly balances the rich filling.
• Granulated Sugar – Adds a touch of sweetness to enhance the overall flavor of the crust.
• Unsalted Butter, melted – Ensures the crust holds together with a luscious, rich taste.
For the Chocolate Filling
• Granulated Sugar – Sweetens the pudding while helping to balance the cocoa’s bitterness.
• Unsweetened Cocoa Powder – The star of the show; it delivers a deep chocolate flavor that’s irresistible.
• Salt – A pinch of salt enhances all the sweet and chocolatey flavors.
• Cornstarch – Acts as a thickening agent to achieve that creamy pudding consistency.
• Large Egg Yolks – Adds richness and depth to the chocolate filling by contributing creaminess.
• Milk – Provides a smooth and velvety base for the pudding.
• Heavy Cream – Enriches the filling for a luxurious, indulgent taste.
• Vanilla Extract – A dash of vanilla elevates the flavor profile, adding warmth.
• Dark Chocolate, finely chopped – Intensifies the chocolate flavor, creating depth in the pudding.
• Espresso Powder, optional – Enhances the chocolate flavor, giving it an extra kick.
For the Marshmallow Topping
• Large Egg Whites – The base for your airy meringue, contributing to the fluffiness of the topping.
• Granulated Sugar – This helps create a glossy, stable meringue that holds its shape.
• Cream of Tartar – Stabilizes the egg whites, ensuring they whip up to perfect peaks.
• Salt – Enhances sweetness and balances the flavors harmoniously.
• Vanilla Extract – Adds a hint of sweetness and rich flavor to the meringue.
Dive into this delightful recipe with these essential ingredients and transform your dessert experience!
How to Make Chocolate Marshmallow Tart
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Preheat your oven: Begin by adjusting the oven rack to the 2nd level mark and preheating your oven to 350ºF. This ensures a perfectly baked crust.
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Process the crust: Using a food processor, blend the graham crackers into fine crumbs. Add in the granulated sugar and melted butter, pulsing until it resembles thick, mushy sand.
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Shape the crust: Press the graham cracker mixture into the bottom and sides of a 14-inch rectangular tart pan, smoothing it out evenly. This forms a sturdy base for your luscious filling.
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Bake the crust: Place the tart pan in your preheated oven and bake for 10 minutes. Once done, take it out and let it cool completely at room temperature.
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Combine filling ingredients: In a medium-sized saucepan, whisk together the granulated sugar, cocoa powder, salt, cornstarch, egg yolks, milk, heavy cream, and vanilla extract until well mixed.
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Heat the filling: Turn the stove to low-medium heat, constantly whisking the mixture until it reaches a light boil and begins to thicken—this should take about 5-7 minutes.
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Finish the pudding: Allow it to boil for roughly 30 seconds, then remove from heat. Stir in the finely chopped dark chocolate and optional espresso powder until everything is smooth and combined.
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Sieve the mixture: Pour the pudding through a fine mesh sieve into a separate bowl to eliminate lumps. Allow it to cool to room temperature, achieving a velvety texture.
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Fill the tart: Once the pudding has cooled, carefully spoon it into the prepared tart pan and cover it with plastic wrap directly on top. Refrigerate for at least 2 hours, or preferably overnight for the best set.
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Prepare the meringue: In a double boiler, gently heat the egg whites, granulated sugar, cream of tartar, and salt over simmering water, whisking continuously, until the sugar completely dissolves—about 5 minutes.
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Whip the meringue: Transfer the warm mixture to a stand mixer fitted with a whisk attachment. Beat on high until soft peaks form, then add the vanilla extract and continue mixing until stiff, glossy peaks are achieved.
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Top and toast: Gently spread the meringue topping over the chilled chocolate pudding tart. For a dramatic finish, you can toast the top using a broiler or kitchen blowtorch for that perfect golden look.
Optional: Drizzle with chocolate sauce for an extra layer of indulgence.
Exact quantities are listed in the recipe card below.
What to Serve with Chocolate Marshmallow Tart?
This luscious dessert beautifully completes any meal with sweet, creamy delight that whispers comfort in every bite.
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Fresh Berries: Their tangy brightness cuts through the richness of the tart, adding a refreshing contrast. Raspberries, strawberries, or blueberries bring color and a burst of flavor to your dessert plate.
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Vanilla Ice Cream: A scoop of vanilla ice cream creates a delightful balance. The cold creaminess complements the warm chocolate flavors, and together, they evoke memories of classic Sunday desserts.
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Espresso or Coffee: The deep, bitter notes of coffee can enhance the chocolate’s richness. A smooth espresso alongside the tart offers a perfect pairing to awaken your taste buds.
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Whipped Cream: Light and airy whipped cream amplifies the puffiness of the meringue topping, adding a soft touch. You can sweeten it slightly for an indulgent experience that echoes the tart’s flavors.
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Chocolate Sauce: Drizzling warm chocolate sauce over each slice elevates the chocolate experience further. It’s a dream for cocoa lovers who adore decadent desserts.
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Nutty Granola: For an unexpected twist, try serving the tart with a sprinkle of crunchy granola. The textures contrast beautifully, bringing a nutty flavor that complements the sweet tart.
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Mint Tea: A cup of refreshing mint tea cleanses the palate and provides a soothing conclusion to your meal. Its herbal notes pair surprisingly well with chocolate, leaving guests both satisfied and refreshed.
Expert Tips for Chocolate Marshmallow Tart
Chill Time Matters: Make sure to refrigerate the tart for at least 2 hours; this helps the pudding set perfectly and enhances flavors.
Perfect Meringue: Whip the egg whites until stiff, glossy peaks form for the best marshmallow topping. Underwhipping can lead to a runny texture.
Sifting Cocoa: Always sieve your cocoa powder to avoid lumps in your filling. This ensures a smooth chocolate pudding that will melt in your mouth.
Bake Wisely: When baking the crust, keep an eye on it to prevent over-browning. A light golden color is ideal for flavor without being too hard.
Cooling Period: Let the pudding cool completely before refrigerating. This helps it set and enhances the creamy texture, making your Chocolate Marshmallow Tart irresistible.
Flavor Variation: For a fun twist, try adding a pinch of espresso powder to the filling, which enhances the chocolate flavor beautifully.
How to Store and Freeze Chocolate Marshmallow Tart
Fridge: Store the tart in an airtight container in the refrigerator for up to 3 days. This keeps the pudding cool and maintains the marshmallow topping’s texture.
Freezer: For long-term storage, slice the tart and wrap individual pieces tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months for best quality.
Thawing: To enjoy, thaw the portions overnight in the fridge before savoring. Avoid reheating; it’s best served chilled for that delightful texture.
Keeping Fresh: If you wish to enjoy leftovers, it’s crucial to cover the tart to prevent it from absorbing any odors from the fridge.
Make Ahead Options
These Chocolate Marshmallow Tart components are perfect for meal prep enthusiasts! You can prepare the graham cracker crust up to 3 days in advance, baking it and storing it in an airtight container at room temperature to maintain its crispness. The chocolate pudding can be made up to 24 hours ahead; simply follow the steps and refrigerate it directly in the tart pan, covered with plastic wrap. For the marshmallow topping, whip it just before serving to ensure it stays fluffy and light. When ready to assemble, spoon the prepared pudding into the crust, top with the freshly whipped meringue, and brief toasting for that inviting golden finish. Enjoy effortless preparations while still indulging in homemade bliss!
Chocolate Marshmallow Tart Variations
Feel free to get creative and add your personal touch to this delightful tart!
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Dairy-Free: Substitute milk with almond or coconut milk, and use a plant-based cream for a creamy twist without dairy.
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Gluten-Free: Use gluten-free graham cracker crumbs or almond flour to create a delicious crust that everyone can enjoy.
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Nutty Flavor: Incorporate finely chopped nuts, like pecans or walnuts, into the crust for an extra layer of crunch and flavor.
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Flavored Pudding: Mix in a tablespoon of your favorite liqueur, like amaretto or orange liqueur, for a sophisticated flavor boost.
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Fruit Addition: Layer slices of fresh berries or bananas on top of the chocolate pudding before adding the marshmallow topping for a fruity contrast.
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Spicy Kick: Add a pinch of cayenne pepper or cinnamon to the chocolate filling for an unexpected twist that enhances the chocolate.
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Caramel Drizzle: Swirl in caramel sauce into the chocolate pudding just before cooling for a rich, decadent flavor layer.
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Minty Freshness: Infuse the cream with a few sprigs of mint while heating for a refreshing, mint chocolate experience that brightens the flavors.
With these variations at hand, you’ll never run out of delicious ways to enjoy your Chocolate Marshmallow Tart!
Chocolate Marshmallow Tart Recipe FAQs
What type of graham crackers should I use for the crust?
Absolutely! For the best flavor and texture, I recommend using regular graham crackers rather than low-fat or flavored ones. The classic flavor will create a deliciously buttery base that complements the rich chocolate filling perfectly.
How should I store the Chocolate Marshmallow Tart?
To keep your tart fresh, store it in an airtight container in the refrigerator for up to 3 days. This will help maintain the creamy pudding and fluffy marshmallow topping’s delightful texture. If you notice it starting to lose its firmness, it’s best to consume it sooner rather than later!
Can I freeze the Chocolate Marshmallow Tart?
Yes, you can! To freeze, I suggest cutting the tart into individual slices for easier serving later. Wrap each piece tightly in plastic wrap followed by aluminum foil, and store in the freezer for up to 2 months. When you’re ready to indulge again, simply thaw in the fridge overnight for the best texture.
What is the best way to make the meringue topping?
For the perfect marshmallow topping, it’s essential to whip the egg whites until stiff, glossy peaks form. This takes about 5-7 minutes with a stand mixer on high speed. If the peaks are soft, the meringue won’t hold its shape. Once you achieve stiff peaks, gently spread it over the cooled tart and toast it for a beautiful finish!
Are there any dietary considerations I should keep in mind with this tart?
Very! This Chocolate Marshmallow Tart contains eggs and dairy, making it unsuitable for vegans or those with specific allergies. If you’re looking for alternatives, consider using aquafaba (chickpea brine) as a substitute for egg whites in the meringue, and plant-based milk and cream options for the filling. Always check labels to ensure they meet your dietary needs.
What if my chocolate pudding doesn’t thicken properly?
If the pudding isn’t thickening, it may be because it hasn’t boiled long enough or the cornstarch wasn’t activated properly. Make sure to whisk continuously on low-medium heat until it just reaches a light boil, and allow it to boil for about 30 seconds before removing it from the heat. If lumps form, don’t worry! You can strain the mixture through a fine mesh sieve to ensure a silky, smooth consistency.
Decadent Chocolate Marshmallow Tart: Pure Bliss Awaits
Ingredients
Equipment
Method
- Preheat your oven to 350ºF.
- Blend the graham crackers into fine crumbs. Add sugar and melted butter, pulsing until combined.
- Press the mixture into the tart pan evenly.
- Bake for 10 minutes. Let cool completely.
- Whisk together the sugar, cocoa powder, salt, cornstarch, egg yolks, milk, heavy cream, and vanilla in a saucepan.
- Heat over low-medium heat, whisking continuously until it thickens (5-7 minutes).
- Allow to boil for 30 seconds, then remove from heat and stir in chocolate and optional espresso.
- Sieve the mixture into a bowl and cool to room temperature.
- Pour into the cooled crust, cover with plastic wrap and refrigerate for at least 2 hours.
- In a double boiler, heat the egg whites, sugar, cream of tartar, and salt, whisking until sugar dissolves (about 5 minutes).
- Transfer to a stand mixer and whip until soft peaks form. Add vanilla and continue until stiff peaks.
- Spread meringue over the chocolate filling and toast the top using a broiler or kitchen torch.