Nutella S’mores Tart

Published: March 18, 2026 67 Comments »

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If you love the classic taste of campfire s’mores but want a dessert that’s a bit more polished and perfect for parties, this Nutella S’mores Tart is sure to win you over.

Here’s Why You’ll Love This Recipe
Ingredients You’ll Need
In Photos: How To Make Nutella S’mores Tart
More S’mores Recipes

Jump to Recipe

This tart has a crunchy, buttery Graham cracker crust, is filled with chocolatey Nutella, and is topped with a homemade marshmallow meringue. Toast the meringue until it’s crisp and brown on the outside and meltingly gooey inside, for an elegant, no-bake take on the nostalgic s’more.

We do s’mores a lot at my house because there’s nothing better than a campfire in a fire pit, and the kiddos always want to toast marshmallows when the fire is roaring. It’s so much fun relaxing in the backyard, watching the kids run around catching fireflies, and toasting marshmallows over the smoky fire.

This tart is a great way to recreate those memories all year ’round, and it’s no-bake (perfect for summer!) and easy-peasy to make thanks to Nutella.

It all starts with a great Graham cracker crust. I always use this recipe. It’s great. The perfect ratio of graham to butter to sugar to salt. Don’t you dare leave out the salt! The filling is quite sweet, so you really need it to balance it out. I used my rectangular tart pan, but it takes the same amount of crust mixture as a regular pie crust, so I’m thinking the other quantities would probably be interchangeable as well.

Next is a thick layer of creamy Nutella, rich in chocolate and hazelnut flavors. On top, there’s a fluffy marshmallow meringue, toasted until golden and slightly crisp on the outside, yet still soft and airy inside.

This dessert feels extra special, but it’s surprisingly easy to make. Since the tart itself doesn’t need baking, it’s a great make-ahead treat for holidays, dinner parties, or whenever you want something sweet with a bit of flair.

Here’s Why You’ll Love This Recipe

It captures all the flavor of s’mores in an elegant tart form.
The combination of a crunchy crust, a silky filling, and a fluffy topping is absolutely irresistible.
It is mostly no-bake, so it comes together quickly.
The toasted marshmallow meringue makes it feel extra impressive.
It is a wonderful dessert for entertaining because it slices beautifully and serves a crowd.

Ingredients You’ll Need

The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.

Graham cracker tart crust: This is the crunchy, buttery base of the tart. You can make your own crust or use a store-bought tart shell, whichever is easier for you.
Nutella: This smooth chocolate-hazelnut spread makes a rich, flavorful filling. It’s easy and decadent. You can use another chocolate-hazelnut spread, but Nutella gives the tart its classic taste and smooth texture.
Egg whites: Egg whites whip up into the light, fluffy base for the marshmallow meringue. Make sure there’s no yolk in them so they reach full volume.
Granulated sugar: Sugar adds sweetness to the meringue and helps give it a shiny, marshmallow-like finish. You’ll use it in two steps for the best texture.
Light corn syrup: Corn syrup helps keep the meringue stable and gives it a soft, stretchy marshmallow texture. It also makes the topping smooth and shiny.
Water: A bit of water dissolves the sugar and helps make the syrup that you’ll whip into the egg whites.
Vanilla extract: Vanilla brings all the flavors together and gives the topping that classic marshmallow taste.

In Photos: How To Make Nutella S’mores Tart

Step 1: Fill the crust

Spread the Nutella evenly in the graham cracker tart shell. Make it as smooth as you can so the meringue will sit nicely on top.

Step 2: Start the meringue

Put the egg whites and a little sugar in a large bowl. Whip them until soft peaks form. This step helps make the topping light before you add the hot syrup.

Step 3: Cook the sugar syrup

Mix the remaining sugar with corn syrup and water in a saucepan. Heat it over medium-high, swirling the pan now and then, until it reaches 240°F (115°C).

Step 4: Stream in the syrup

While the mixer is on low, slowly pour the hot syrup into the whipped egg whites. Go slowly and pour carefully.

Step 5: Whip until fluffy

After all the syrup is in, turn the mixer up to medium-high and whip until the meringue is thick, shiny, fluffy, and bright white.

Step 6: Add the vanilla

Add the vanilla extract and mix until fully blended.

Step 7: Top the tart

Spoon or pipe the marshmallow meringue over the Nutella layer. You can leave it with soft swirls for a rustic look or pipe it for a fancier finish.

Step 8: Toast until golden

Toast the meringue with a kitchen torch until it’s browned and lightly crisp. Or, put it under the broiler for a short time, but watch closely so it doesn’t burn.

Helpful Tips and Tricks

Use room-temperature egg whites: They whip up more easily and give you better volume.
Be careful with the hot syrup: Pour the syrup in slowly and steadily as you mix, so it blends smoothly into the egg whites.
Use a thermometer: For the best marshmallow texture, make sure the syrup reaches the soft ball stage (240°F).
Torch just before serving: The meringue looks and tastes best when it’s freshly toasted.
Chill for neater slices: Chilling the tart for a bit after assembling helps the Nutella firm up, so you get cleaner slices.

More S’mores Recipes

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