S’mores Marshmallow Ghost Tart

Fluffy marshmallow ghosts sit atop this no-bake, rich and silky dark chocolate ganache and graham cracker tart! This tastes just like a bite of s’mores, but with a Halloween vibe!

I debated between making homemade marshmallows and toasting them with a blow torch or make a marshallow-y meringue topping. I decided on the meringue-style topping and I’m super glad that I did! These ghosts hold their shape and look like plump little spirits, but are super easy to slice and amazingly creamy when paired with the rich chocolate ganache filling.

Also do not fret, your tart will NOT look as crumbly as mine does in the photos! I didn’t add enough butter to the tart crust, which made it FAR more crumbly than I liked. The photos are heartbreaking, ugh. BUT! I adjusted the recipe and you’ll have a much easier and less crumbly experience than I did, I promise!

Ingredients for S’mores Marshmallow Ghost Tart

• graham crackers – You can buy them pre-crushed into crumbs (very convenient) or crush them yourself with a food processor or a ziploc bag and a rolling pin.
• semisweet chocolate – I like using semisweet chocolate because it doesn’t make the tart TOO sweet. Semisweet is basically dark chocolate, so your ganache will be creamy, smooth and balance out the sweetness of the marshmallow meringue ghosts.
• candy eyes – so important! How else will your ghosts be able to see??
• egg whites – be sure to not get any egg yolk mixed into the egg whites or they won’t whip up properly!

Helpful Tools

• 14″ rectangular tart pan (with a removable bottom – so important!!)
• electric mixer

How to Make S’mores Marshmallow Ghost Tart

Make the graham cracker crust.

Crumble the graham crackers by pulsing them in a food processor or crushing them in a Ziploc bag.

Mix them with the melted butter until fully incorporated and they feel like damp sand.

Press the mixture into a 14” rectangular tart pan with a removable bottom.

Press the sides in first, then press the remaining mixture into the bottom of the pan.

Place the tart crust into the fridge to chill, for about 30 minutes.

Make the dark chocolate ganache filling.

Finely chop the chocolate and place it in a large, microwave-safe bowl. Slice the butter into a couple pieces and sprinkle them on top.

Pour the hot cream on top and let sit for 5 minutes, then give it a stir. If the chocolate hasn’t fully melted, microwave it for 30 second intervals until melted, making sure to stir at each interval.

Pour the ganache into the pan and smooth the surface.

Return the tart to the fridge for the ganache to set, about 2 hours. You can also leave it in the fridge overnight and continue with the ghosts the following day.

Make the marshmallow ghosts.

In a large bowl, beat the egg whites with an electric mixer until frothy.

Slowly add the sugar while continuing to mix at medium-high speed. Keep beating until the meringue is no longer gritty when rubbed between your fingers and holds stiff peaks. Then add the vanilla extract and mix until combined.

Spoon the meringue into a piping bag fitted with a large, round piping tip. Pipe ghosts onto the tart. I fit 3 ghosts per row.

Use a tweezer (or very careful fingers!) to stick the candy eyes onto the ghosts.

Serve!

Remove the sides of the tart pan by placing the tart on a couple jars and gently lowering the sides of the pan from the tart.

Then slice and enjoy!

Other Halloween Recipes to Try!

Rainbow Pumpkin Marshmallows

Eyeball Mochi Skewers

Rainbow Candy Apples

S’mores Marshmallow Ghost Tart

This spooky tart has a graham cracker and dark chocolate ganache base and is topped with fluffy, marshmallow-y ghosts!

Course dessert

Cuisine american

Servings 8

Equipment

• 14" rectangular tart pan with removable bottom
• electric mixer
• large, round piping tip
• piping bag
• food processor
• mixing bowls

Ingredients

Crust:

• 180 g graham crackers
• 5 tbsp unsalted butter melted

Chocolate Ganache:

• 12 oz semisweet chocolate
• ¼ cup unsalted butter
• 1 cup whipping cream hot

Ghosts:

• 4 egg whites room temperature
• 1 cup granulated sugar
• ¼ tsp vanilla extract
• 1/3 cup candy eyes

Instructions

Make the crust:

• Crumble the graham crackers by pulsing them in a food processor or crushing them in a Ziploc bag.
• Mix them with the melted butter until fully incorporated and they feel like damp sand.
• Press the mixture into a 14” rectangular tart pan with a removable bottom. Press the sides in first, then press the remaining mixture into the bottom of the pan.
• Place the tart crust into the fridge to chill, for about 30 minutes.

Make the ganache:

• Finely chop the chocolate and place it in a large, microwave-safe bowl. Slice the butter into a couple pieces and sprinkle them on top.
• Pour the hot cream on top and let sit for 5 minutes, then give it a stir. If the chocolate hasn’t fully melted, microwave it for 30 second intervals until melted, making sure to stir at each interval.
• Pour the ganache into the pan and smooth the surface. Return the tart to the fridge for the ganache to set, about 2 hours. You can also leave it in the fridge overnight and continue with the ghosts the following day.

Make the ghosts:

• In a large bowl, beat the egg whites with an electric mixer until frothy. Slowly add the sugar while continuing to mix at medium-high speed. Keep beating until the meringue is no longer gritty when rubbed between your fingers and holds stiff peaks. Then add the vanilla extract and mix until combined.
• Spoon the meringue into a piping bag fitted with a large, round piping tip.
• Pipe ghosts onto the tart. I fit 3 ghosts per row. Once all of the ghosts have been piped use a tweezer (or very careful fingers!) to stick the candy eyes onto the ghosts.

Serve:

• Remove the sides of the tart pan by placing the tart on a couple jars and gently lowering the sides of the pan from the tart.
• Then slice and enjoy!

Keyword chocolate ganache tart, chocolate ghost tart, chocolate tart with marshmallow topping, s’mores marshmallow ghost tart, s’mores marshmallow tart, smores tart

Tried this recipe?Let us know how it was!