S’mores Berry Tart
The only thing that could make s’mores any better would be to transform them into a gorgeous tart that’s just made for sharing!  Chocolate pastry cream is nestled into a buttery graham cracker crust, and topped with a sweet cloud of toasted marshmallow-y meringue.  Seasonal summer berries are the crowning touch!
Hey guys! Â I’m just popping in real quick to share another fabulous s’mores treat with you today! Â This week is shaping up to be very s’mores-centric, how do you feel about that? Â Personally, I’m all for it. Â In my mind, it just doesn’t get any better than s’mores for a summertime treat. Â Or all year ’round, for that matter!
This recipe combines all the fabulous flavors of your favorite s’mores, along with the tart juicy sweetness of fresh, seasonal berries. Â I can’t think of a better way to celebrate the fourth than this!
I think you’re really going to love the buttery graham cracker crust along with that sweet, milk chocolate-y pastry cream filling. Â The toasted marshmallow topping is so light and fluffy, and it makes the most perfect little nest for all those gorgeous summer berries. Â Enjoy!
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The only thing that could make S'mores any better would be to transform them into a gorgeous tart that's just made for sharing! Chocolate pastry cream is nestled into a buttery graham cracker crust, and topped with a sweet cloud of toasted marshmallow-y meringue. Seasonal summer berries are the crowning touch!
- 6 egg yolks
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon kosher salt
- 1 1/2 cups milk
- 3/4 cup semisweet chocolate chips
- 1 teaspoon vanilla extract
- 24 graham cracker squares
- 3/4 cup unsalted butter, melted
- 1/3 cup light brown sugar, packed
- 3/4 teaspoon kosher salt
- 2 egg whites
- 3/4 cup granulated sugar, divided
- 1/3 cup light corn syrup
- 3 tablespoons water
- 1 teaspoon vanilla bean paste (vanilla extract can be substituted)
- 6 ounces fresh berries
- powdered sugar for garnish
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Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine.
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Heat the milk in small pot until small bubbles form around the edge, and wisps of steam are rising from the surface.
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Add the hot milk to the egg mixture, a little at a time, whisking to combine. When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat. Add the chocolate, and cook the pastry cream, whisking, until thickened.
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Stir in the vanilla, and pour the filling through a fine mesh strainer, into a heat-safe bowl. Use the back of a ladle to press the mixture through the sieve. Place a layer of plastic wrap directly onto the surface, and refrigerate.
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Place the graham crackers in the bowl of a food processor, and process finely.
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Add the melted butter, brown sugar, and salt, and continue to process until well combined.
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Transfer the mixture to a 9-inch diameter tart pan with removable bottom. Press the crust into an even layer on the bottom and up the sides. Fill with the cooled chocolate pastry cream and refrigerate.
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Place the egg whites and 2 tablespoons of the sugar in a large mixing bowl, and whip until the mixture holds soft peaks.
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Place the remaining sugar, corn syrup, and water in a medium pot, and bring to a boil over medium-high heat, swirling the pot occasionally. Continue to cook until the syrup reaches 240 degrees F.
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Slowly and carefully pour the hot syrup into the egg mixture, while stirring on low speed. Once all the syrup has been incorporated, turn the mixer up to medium-high and whip until fluffy, thick, and white. Stir in the vanilla extract and top the prepared tart with the freshly whipped meringue. Use the back of a spoon to spread the topping, creating swirls and valleys to nestle the berries into.
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Brulee the tart under the broiler or with a kitchen torch.
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Top with fresh berries and dust with powdered sugar.
Get the full tutorial: https://blog.kitchenaid.com/smores-berry-tart/
Oh my gosh Allie! What an awesome, creative idea! I bet this is ridiculously delicious!
I really loved it! Thank you so much Sam!
Oh my goodness, Allie, this tart is STUNNING!!! It actually took my breath away that first photo! What a great way to celebrate the 4th indeed. I say s’mores us all week!
Ok cool I plan on doing just that! Thank you so much for the sweet compliments Lina!
Yum! I love S’mores despite never actually having one. This tart looks heavenly especially with all those fresh berries. [email protected] Baking in Pyjamas
Thank you Laura! You really must try one soon!
Allie this tart is gorgeous, I am so impressed, I fell in love with it the second I laid eyes on it. Love the cloud of meringue, and those beautiful summer berries.
Thank you so much Katalina! I just think berries are so naturally beautiful. Everything they touch turns to gorgeous 🙂
oh my gawd, Allie. . this tart is gorgeous. . gorgeous x2!!!! I want THIS for the 4th!
Thank you Alice! Wish I could share a slice with ya!
Gosh this is just stunning Allie!! And it’s perfect for any summer outing!!
Thank you sweetie!
Wow Allie! What a GORGEOUS tart! A perfect dessert for the 4th!
Thank you so much Mary Ann!
What a delicious idea. I want to dive in and get to that chocolate cream. Yum!
Thanks Janette!
Wow that is a really pretty tart, between the colorful berries and the browned meringue…looks perfect!
Thank you so much June! Berries just make everything look pretty, don’t they?
This tart is just gorgeous and I LOVE anything s’mores!
I do too! It’s truly my favorite dessert flavor. So happy you like this Steph!
This tart is stunning, Allie! I love this combination of berries and s’mores! Two of summer’s best flavors in one gorgeous dessert! Love!
Thank you so much Kelly!
Allie, this is absolutely gorgeous! I’m in love with this already and need it badly. Checking out the recipe….
Thank you so much Linda! You are just the sweetest <3
Bring on the s’mores. I mean, wouldn’t it be sad if in October we were like “wish I had eaten more s’mores this summer”. I don’t want that to happen to me. This tart is just so gorgeous. I am inspired! XO
Nobody ever laid on their deathbed wishing they had eaten LESS s’mores, right? Thank you so much Liz!
I am seriously in AW of how gorgeous this is! I was never a huge S’mores fan, but with those berries? Well, gimme s’more of this tart!
Had to. Pinned!
Wow thank you so much Taylor! So happy you liked it and thanks for sharing on pinterest too!
This is the most stunning s’mores dessert ever! I am in love!
Thank you so much boo! Hope you’re having fun at EWR and having the best weekend ever!
The addition of the berries is just brilliant, Allie! Not only does it look gorgeous, but it cuts through some of the delicious sweetness of a regular s’mores creation. Love it!
You totally get it! Love that we think the same way 😉 Yes you are 100% right and that is exactly what I love about this recipe. Thanks so much Aida and have a fun weekend sweetie!
I am ALL for S’mores- all day, every day! Especially if they are in the form of this dreamy tart! Love your addition of fresh berries to the tart! This is stunning, tart-tastic and SO perfect for the 4th! Pinned!
Thank you so much Cheyanne! I’m so happy you like the tart! Thanks for the pin too. Have a great one!
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What a super creative idea – love it! And the pictures are gorgeous! I just love berry season- they look like the perfect topping 🙂
Thank you so much Sherri! The berries are just so gorgeous lately, whatever you put them on they just elevate it to a whole other level!
The marshmallow cream in this tart is a perfect companion to fresh, in season berries. I also like to decorate my berry tarts with additional chocolate chips to further bring out the flavors. Tarts like this are a great way to finish off a great meal!
Thanks so much Gwen!
I just died. Seriously, this is one stunning tart. Also, I’m loving all the s’mores love happening on your site lately.
Hi! This looks beautiful and I just purchased all the ingredients to make it, along with a brand new tart pan :). I have 2 questions. The tart pan I bought is technically 9 and 1/2 inches, is that standard? I could not find a straight 9″ tart pan. Also, will the berries “stick or adhere” to the meringue after it is browned? Having browned marshmallows before, I am imagining that it will get “hard” and the berries will just roll off? Thanks for answering all of my technicalities. P.S. Your salted caramel is now my go to caramel recipe. I have made it many times without fail after years of failed attempts at making caramel. Thank you!!
Hey there! I’m not sure about the tart pan- mine is 9 inches even. I would think that bitty little half inch wouldn’t make too much of a difference though. And the berries really don’t stick once the meringue is browned- you are right about that. That was why I recommended using a spoon to create deep swirls within the meringue, so that way the berries can nestle in. Thanks so much for reading and for the great questions! I hope that helps. And I’m so glad you like the salted caramel recipe too! Enjoy your tart!
Omg! Adding berries to S’mores??? This is happening soon in my house! 🙂