S’mores Tart

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Check out this easy-to-make s’mores tart that brings the classic campfire treat to your summer BBQ without the mess. It’s a vegan delight, featuring a buttery graham cracker crust, a two-ingredient chocolate ganache filling, and a perfectly toasted vegan meringue topping. Plus, it’s a no-bake wonder, making it ideal for preparing in advance and pleasing a crowd!

S’mores Tart

Prep Time 10 minutes
Cook Time 50 minutes
Course Dessert
Servings 10


#### Crust:

  • 2 cups graham cracker crumbs 8 oz graham crackers
  • 4 tbsp melted vegan butter
  • 2 tbsp agave or maple syrup

#### Filling:

  • 12 oz dark chocolate 72%
  • 1 can 13.5 fl oz full-fat coconut milk

#### Meringue:

  • ¾ cup aquafaba liquid from a can of low-sodium chickpeas
  • ½ tsp cream of tartar
  • 1 cup caster sugar or very fine cane sugar
  • 1 tsp vanilla extract
  • ¼ tsp xanthan gum optional


  • In a food processor, combine graham cracker crumbs, melted vegan butter, and agave/maple syrup. Pulse until the mixture comes together.
  • Press the crust into a 9″ tart pan with a removable bottom. Place it in the freezer while preparing the ganache.
  • Heat coconut milk in a saucepan until very hot (not boiling). Pour over chopped chocolate in a heat-safe bowl and let it sit for 2 minutes to melt.
  • Whisk well until smooth. If needed, microwave for 10-20 seconds. Pour the chocolate ganache into the crust and return to the freezer to set for about an hour.
  • For the meringue, beat aquafaba in a stand mixer for 4-5 minutes until soft peaks form. Add cream of tartar and continue mixing until it thickens.
  • Slowly add sugar while mixing. Once fully incorporated, add xanthan gum (if using) and vanilla extract. Mix until stiff peaks form.
  • Use a piping bag or spatula to spread the meringue on the tart. Lightly toast with a culinary blowtorch. Serve immediately or refrigerate/freeze until ready to serve.


  • Use fine sugar (caster or superfine cane sugar) for smooth meringue.
  • Grab two cans of chickpeas to ensure you get enough aquafaba.
  • Xanthan gum stabilizes the meringue but can be omitted.
  • Make ahead up to a day or two. Vegan meringue holds up well.
  • Patience is key while whipping the meringue. Add sugar slowly for the perfect texture.

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