If you ignore the fact the marshmallow fluff isn’t toasted (maybe someday I’ll buy a blowtorch and try toasting. Obviously you can’t put it under the broiler), it has everything you want in a s’mores – graham cracker, marshmallow, and lots of chocolate with the added bonus of fresh strawberries.
This tart is also very versatile. You can sub raspberries, cherries, bananas, pineapple, any fruit that goes well with chocolate. Or you can leave out the fruit and just make the ganache swirl filling. I won’t tell ;)
The only baking required is the crust. I upped the cracker crumb amount since it never seems like there is enough crumb to cover the whole pan. Don’t have a tart pan? Use a pie plate!
As for the filling, you melt the chocolate and cream on the stovetop then pour on top of the sliced berries. Then you microwave some marshmallow fluff, spoon on top of your chocolate, then swirl away! Keep this tart refrigerated as much as possible because the chocolate will start to melt.
Once in awhile, I like to go back to older posts and redo a recipe (mainly for the pictures). I posted this tart one year ago.
- 2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup butter, melted
- 10 oz. semisweet chocolate
- 2/3 cup heavy whipping cream
- 1 1/2 cups thinly sliced strawberries
- 1/2 cup marshmallow creme
- Preheat oven to 350F. Have a 9-inch tart pan or pie plate ready.
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the crumbs into the bottom and sides of the pan. Place onto a cookie sheet for easier handling. Bake for 10 minutes. Cool. Turn off the oven.
- While the crust is cooling, in a medium saucepan, heat the cream over low heat until bubbles form around the edge. Remove from the heat and add chocolate; stir until melted. Cool 5 minutes.
- When the crust is cool, place sliced strawberries in a single layer on the crust. Pour the chocolate mixture on top.
- Place the marshmallow cream in a microwave-safe bowl. Microwave for 30 seconds or until softened. Stir just until smooth. Quickly drop spoonfuls over the chocolate layer and swirl with a knife. Refrigerate at least 30 minutes before serving to set the chocolate.
Source: Pillsbury Farmer’s Market Cookbook, July 2000
If you liked this Strawberry S’mores Tart, you may also like these recipes:
- Strawberry Swirl Cheesecake
- Vegan Strawberry Curd (can spread on the bottom of the tart instead of sliced strawberries)
- Small-Batch Strawberry Jam (can also spread on the bottom of the tart)