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A Delicious and Indulgent Dessert based around S’mores. Buttery Biscuit layer, Smooth Chocolate Filling, and Toasted Marshmallows give you a Scrumptious No-Bake S’mores Tart.


Since my No-Bake Rolo Tart blew way past any expectations I originally had for it, I knew I had to do another deliciously themed No-Bake Tart. I have SO many ideas that I thought the next one I should do, should be based around one of my favourite things ever.. S’mores! S’mores are becoming such a thing now that even Starbucks has it as one of their new drinks, so I can tell I am ‘on-trend’! I should really have guessed it already as the views on my S’mores Cupcakes and No-Bake S’mores Cheesecake have jumped so drastically recently! But oh well.

I decided to go a slightly different way with the chocolate filling on this recipe compared to the No-Bake Rolo Tart so that I can give you guys some options with them. I find that this version is slightly richer as I add butter to the mix, but this compliments the oodles of marshmallows on top, so to me its delicious. You don’t have to include the butter in the mix, but it also helps it set as this recipe uses more cream than chocolate compared to a 1:1 ratio that I usually go for.


I reckon I can still count this recipe as a No-Bake recipe, because in my opinion having to blowtorch the marshmallows is NOT baking, and even if you shove it under the grill for 30 seconds to toast them, I still wouldn’t consider that baking. Plus, you don’t even have to toast them if you don’t want to, however toasting them makes them glue into a lovely marshmallow layer of heaven.. yum.

I utterly adore this recipe and all of my taste testers did as well. I was shocked by how quickly it disappeared after I had finished photographing it! I do apologise for how crappy the photos are on this post however – it was an extremely hot day when I decided to bake this, and my conservatory (my usual studio) was a hotbox with so much sun and brightness it was impossible.. so slightly crappy photos inside the kitchen happened… but hey, it was still delicious.

I seriously hope you guys like this – Enjoy!


This recipe serves 10-12!


Biscuit Crust
– 300g Digestives Biscuits/Graham Crackers
– 125g Unsalted Butter, melted

– 300ml Double/Heavy Cream
– 125g Dark Chocolate, chopped finely
– 125g Milk Chocolate, chopped finely
– 50g Unsalted Butter

– 125g Mini Marshmallows



1) For the Biscuit Crust – Using a food processor, blitz all of the biscuits to a fine crumb, and mix in the melted butter. Press this into the sides and base of a 23cm Pie/Flan tin (mine was 3cm deep). It might be easier to use your hands and fingers for this! Make sure that the side parts are thick enough to hold once removed. Refrigerate for now.

2) For the Chocolate  Filling – Chop the chocolates up finely and put into a large bowl with the butter in small cubes. In a small pan, heat the double cream until just before boiling point. You will see it starting to bubble at the sides. Once hot, pour over the chocolate and butter and whisk until smooth! If the chocolate hasn’t fully melted by this point, heat it in the microwave in 10 second bursts, stiring every time – this will be quite runny.

3) Once the mixture is smooth, pour onto the biscuit base and then tip over the mini marshmallows so the top is covered in marshmallows – Leave to set for 3-4 hours, or overnight.

4) Whilst still in the tin, CAREFULLY blowtorch the top of the marshmallows so they get the ‘S’mores’ style or very quickly broil under the grill on a lower setting – it really won’t need long as the marshmallows brown quite quickly, and you don’t want to completely melt the chocolate layer. Refrigerate again to cool it down once toasted.

5) Carefully remove from the tin, and transfer to your favourite serving plate – Serve with a dollop of cream, or on its own, or with even more marshmallows – yum!


Tips and Ideas

For this dessert I just used the mini marshmallows that you can buy in the bakery isle of a supermarket – I find that mini ones are easier than larger ones as they need less grilling/torching time. This dessert will make a very indulgent chocolate tart without the marshmallows if you would rather not use them.

You can easily double up the recipe to make a bigger & deeper pie – add another half of the base recipe (I.e. use 450g biscuits, and 200g butter) and double the filling recipe! Use a 25cmx5cm deep tart tin!

This dessert will last in the fridge for 3days, covered.



Find my other Dessert & No-Bake Recipes on my Recipes Page!

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© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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