This beautiful gluten-free S’mores Tart is the perfect party pleaser at any time of the year. Its gluten-free graham cracker crust is deliciously nutty, the chocolate ganache filling is rich and decadent, and toasted marshmallow meringues are an absolute dream. One bite will sweep you away to fond campfire memories with your friends and family.
Is summer starting to feel like it’s already over where you live? Here in Colorado it is starting to cool down, especially at night. Camping season is almost over, and campfires certainly won’t be happening until at least next year.
This deliciously decadent S’mores Tart will make the transition easier for me and maybe you as well! It’s the elegant version of the s’mores classic and I am all about it. A definite party pleaser for any time of the year.
Plus, who can resist a perfectly toasted marshmallow meringue on top of this indulgently rich chocolate ganache accompanied by a crunchy graham cracker crust. It’s the ideal dessert for all you chocolate fans out there. Most importantly, this delicious tart is gluten-free, dairy-free and refined sugar-free. That extra slice of heaven won’t hurt.
How to make this gluten-free S’mores Tart
Graham Cracker Crust
For the crust, preheat oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with coconut oil and set aside. Add oats and almonds into a food processor. Pulse until combined and add maple syrup, coconut oil and cinnamon. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake for about 10-15 minutes until crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.
Dark Chocolate Ganache Filling
Heat coconut cream and maple syrup in a small pot over medium-high heat. Turn heat to low and add the chocolate. I used stevia sweetened chocolate but feel free to use unsweetened or semi-sweet chocolate. Stir until chocolate has melted. Let mixture cool for a couple minutes and then pour into tart. Refrigerate for at least 2-3 hours until mousse tart has fully set.
Toasted Marshmallow Meringue Topping
In a small pot bring water to a simmer. Add egg whites into a heat safe bowl and place on top of the pot. Stir with a hand-mixer for about 1 minute. Add granulated monk fruit sweetener or organic cane sugar and mix for another 4-5 minutes until sugar has dissolved. Remove from the pot, add cream of tartar and mix for another 3-4 minutes until the meringue reaches a stiff peak. Transfer into piping bag with preferred tip and pipe meringue kisses onto your chocolate tart. With a blowtorch toast the meringue around the edges. Serve immediately or store in the refrigerator for up to two days. ENJOY!
In love with tarts? Here are more recipes for you to try.
Vegan Citrus Tart
Vegan White Chocolate Berry Tart
Vegan Blood Orange Dark Chocolate Tart
Vegan Raspberry Mousse Tart
Vegan Dark Chocolate Mousse Tart
If you happen to make this dreamy gluten-free S’mores Tart please let me know. I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.
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S'mores Tart
This beautiful gluten-free S'mores Tart is the perfect party pleaser at any time of the year. Its gluten-free graham cracker crust is deliciously nutty, the chocolate ganache filling is rich and decadent, and toasted marshmallow meringues are an absolute dream. One bite will sweep you away to fond campfire memories with your friends and family.
Ingredients
Crust
- 11/2 cups gluten-free oats
- 1/2 cup almonds
- 5 tbsp coconut oil (melted)
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
Filling
- 1 1/2 cans of full fat coconut cream
- 1/4 cup maple syrup
- 8 oz stevia sweetened/unsweetened chocolate
Marshmallow Topping
- 2 egg whites
- 1/2 cup granulated monk fruit sweetener (organic cane sugar)
- 1/4 tsp cream of tartar
Instructions
1. Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with coconut oil and set aside.
2. For the crust add oats and almonds into a food processor. Pulse until combined and add maple syrup, coconut oil and cinnamon. Process into a moist mixture.
3. Firmly press dough into the tart and press up on the sides as well. Bake for about 10-15 minutes until crust appears golden brown.
4. Let sit for about 5-10 minutes and then transfer onto a cooling rack.
5. For the dark chocolate filling heat coconut cream and maple syrup in a small pot over medium-high heat.
6. Turn heat to low and add the chocolate. Stir until chocolate has melted.
7. Let mixture cool for a couple minutes and then pour into tart. Refrigerate for at least 2-3 hours until mousse tart has fully set.
8. In a small pot bring water to a simmer.
9. Add egg whites into a heat safe bowl and place on top of the pot.
10. Stir with a handmixer for about 1 minute.
11. Add sugar and mix for another 4-5 minutes until granulated sugar has dissolved.
12. Remove from the pot, add cream of tartar and mix for another 3-4 minutes until the meringue reaches a stiff peak.
13. Transfer into piping bag with preferred tip and pipe meringue kisses onto your chocolate tart.
14. With a blowtorch toast the meringue around the edges.
15. Serve immediately or store in the refrigerator for up to two days.
