Starbucks Copycat S’mores Tarts

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The Starbucks S’mores Tart back in 2015

I was inspired to recreate the toasted S’mores tart after having them at Starbucks back in the day. It was a limited-time pastry sold in the fall of 2015. They were absolutely amazing!

The buttery graham cracker crust was like a soft and chewy cookie.

I remember the tarts were filled with a milk chocolate ganache that was cold and solid, topped with a jumbo marshmallow. When you’d order it, they’d place it into a toaster oven to toast it.

The marshmallow would swell up and melt the middle of the ganache just enough to get a soft and gooey chocolate middle, but still firm to hold it without breaking.

Which, when I make S’mores by the campfire I prefer the chocolate melted ever so slightly to still bite into a firm chocolate bar. No body likes a chocolate mess.

These tart desserts, make the perfect portion size, baked in a muffin pan. And don’t require any fancy equipment like mini tart pans.

They’re worth making if you like all the flavors of a S’mores campfire dessert but in an edible tart form.

These tarts can be made ahead of time and frozen until you need them. It’s really the perfect solution for busy moms or people running a bakery who can make a batch of these mini tarts and freeze them until they’re ready to serve.

That way you can have a standby treat, ready to heat whenever you want!

A perfect make-ahead summer treat if you ask me. Let me know if you’ve had a chance to try these!

My Version

I have been making these since 2015! They are absolutely delicious!

Forget the bonfire mess every time you want S’mores, and make these! Everything is layered in a tart, clean, and ready to be served. They are so delicious! And pretty close to the Starbucks version. 

Because campfire S’mores tend to get messy, these can actually be presented at gatherings and parties! They hold their shape and can be customized however you wish.

Add mini marshmallows, sea salt, marshmallow fluff, etc. And if you need smaller portions, no problem. Just make them in a standard muffin pan.

I use a Jumbo muffin tin to bake these and they are the perfect size dessert for adults.

I’ve tested this recipe with part Hershey’s milk chocolate bars and with semi-sweet chocolate chips. Either way works, it’s just milk chocolate really imparts that classic S’mores flavor. Just make sure to break up chocolate bars when melting.

These tarts make for a beautiful presentation and reheat under the broiler in seconds! They also freeze very well (don’t freeze with the marshmallows on top, just add them when you’re going to reheat them).

This recipe is very simple to follow and makes 7 large tarts. You can bake the seventh tart in small ramekin or free-shape it like a cookie.

They are everything a S’mores tart should be, if not, better. The perfect buttery and sweet crust. Chewy. An incredible graham cracker base (that tastes like a cookie)! A chocolate ganache that’s durable. It’s simply amazing!

Over the years I have switched to using better ingredients which, I will share below. You can watch me make these S’mores tarts on Instagram. Now, let’s talk about the process.

How to Make Smore Tarts :

1. Crush the graham crackers finely. You can use a food processor or place cookies in a large zip-lock bag and crush them with a rolling pin.
2. Combine the graham crackers, flour, baking soda, sugars, and salt with a whisk or fork. Add the egg and melted butter to the cookie mixture and mix well.
3. Preheat the oven to 350 degrees F.
   

   

4. Using a 1/4 measuring cup, scoop the crumb mixture into the muffin tins (this helps with the tarts being kind of identical to each other). Press crumb mixture down and up the sides a little to form a tart.
5. Place in the preheated oven and bake for 13-14 minutes.
6. Tarts will slightly puff up from baking. When you remove them from the oven immediately flatten the sides and bottoms using the back of a spoon or saucer.
7. While the tarts are cooling, melt the chocolate. Either in the microwave for 1 minute or over a double boiler. If using a chocolate bar, be sure to break it up. Stir the chocolate until it’s smooth.
8. Place chocolate in a piping bag or zip-lock bag (if using a zip-lock bag, snip one corner off) and pipe out the chocolate into each tart. Smooth out tops using the back of a spoon. I’ve simplified this step by pouring the ganache directly into the tarts and tapping it against the counter to flatten.
9. Refrigerate until the chocolate is set and firm. Remove tarts from muffin tins by running a sharp knife around the sides (it should pop out easily).
10. Top the tarts with marshmallows right before serving and broil until marshmallows get fluffy.