If you love classic s’mores but want a dessert that’s a little more elegant, these gluten-free s’mores tartlets are the perfect treat. Each tartlet starts with a buttery gluten-free graham cracker crust that’s filled with silky dark chocolate ganache and finished with a cloud of homemade marshmallow meringue that’s lightly toasted until golden brown. They’re rich, chocolatey, and packed with all the nostalgic flavors of a campfire s’more—no campfire required.

Despite their bakery-worthy appearance, these mini tartlets are surprisingly simple to make. The graham cracker crust comes together in minutes, the ganache is silky smooth, and the marshmallow meringue creates a beautiful finishing touch that’s sure to impress. Whether you’re making them for a summer gathering, dinner party, or holiday dessert table, they’re guaranteed to disappear quickly.

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Why You’ll Love This Recipe

An elegant twist on a classic campfire treat
These tartlets combine all the nostalgic flavors of s’mores in a bakery-worthy dessert that’s perfect for dinner parties, holidays, or summer gatherings.

Rich, creamy, and perfectly balanced
A buttery graham cracker crust, silky dark chocolate ganache, and fluffy toasted marshmallow meringue create the perfect combination of crisp, creamy, and chocolatey in every bite.

Made completely from scratch
From the homemade graham cracker crust to the glossy chocolate ganache and toasted marshmallow meringue, every layer is simple to make and full of homemade flavor.

Naturally portioned for entertaining
Individual tartlets are easy to serve and make an impressive dessert for parties, barbecues, birthdays, or special occasions.

Easy to make ahead
The tart shells and chocolate ganache can be prepared in advance, making assembly quick and stress-free before serving.

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Ingredient Notes

Gluten-free graham crackers
The graham cracker crust is made with gluten-free graham crackers, sugar, cinnamon, and melted butter. I developed this recipe using Once Again Honey Grahams, but other gluten-free graham crackers will also work. Because different brands absorb butter differently, you may need slightly more or less butter to achieve the proper “wet sand” consistency.

Dark chocolate
Use a good-quality dark chocolate bar that you enjoy eating since it’s the star of the ganache. Finely chopping the chocolate helps it melt quickly into a smooth, silky filling.

Heavy cream
Heavy cream creates the rich, velvety texture of the chocolate ganache. Be sure to use heavy cream (not half-and-half or milk) for the best consistency.

Espresso powder
A small amount of espresso powder enhances the chocolate flavor without making the ganache taste like coffee. If you don’t have any on hand, you can leave it out.

Egg whites
Fresh egg whites whip into a light, glossy marshmallow meringue that toasts beautifully with a kitchen torch.

Cream of tartar
Cream of tartar helps stabilize the meringue so it whips into sturdy, glossy peaks and holds its shape when piped onto the tartlets.

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How to Make Gluten-Free S’mores Tartlets

See the recipe card below for the full ingredient list, measurements, and instructions.

Step 1: Prepare the graham cracker crust
In a medium mixing bowl, stir together the graham cracker crumbs, granulated sugar, and cinnamon. Pour in the melted butter and stir until the crumbs are evenly coated. If needed, add additional melted butter 1 tbsp at a time until the mixture resembles wet sand and holds together when pressed.

Step 2: Shape and bake the tart shells
Divide the crumb mixture evenly among six 4-inch mini tart pans with removable bottoms. Firmly press the crumbs into the bottoms and up the sides of each pan. Arrange the tart pans on a large baking sheet and bake at 350°F for 5–7 minutes. Transfer the tart shells to a wire rack and let them cool completely before filling.

Step 3: Prepare the ganache ingredients
Finely chop the dark chocolate and place it in a medium heatproof bowl with the cubed butter and espresso powder.

Step 4: Heat the heavy cream
In a small saucepan, whisk together the heavy cream and powdered sugar. Heat over medium-low to medium heat until the cream just begins to simmer around the edges. Do not allow it to come to a full boil.

Step 5: Finish the ganache
Immediately pour the hot cream over the chopped chocolate mixture. Cover the bowl and let it sit undisturbed for 1–2 minutes, then stir until the chocolate and butter are completely melted and the ganache is smooth and glossy.

Step 6: Chill the tartlets
Spoon the ganache evenly into the cooled tart shells and smooth the tops with the back of a spoon or a small offset spatula. Refrigerate the tartlets for 1–2 hours, or until the ganache is set.

Step 7: Make the marshmallow meringue
In a medium heatproof bowl, whisk together the egg whites, granulated sugar, and cream of tartar. Set the bowl over the saucepan with 1-2 inches of simmering water, making sure the bottom does not touch the water. Whisk constantly until the sugar has completely dissolved and the mixture is thin and frothy, about 5 minutes. Carefully remove the bowl from the heat and add the vanilla extract. Beat with an electric hand mixer, or transfer the mixture to a stand mixer fitted with the whisk attachment, until stiff, glossy peaks form, about 5–7 minutes.

Step 6: Assemble and toast the tartlets
Transfer the marshmallow meringue to a piping bag fitted with a large round tip, or simply snip off the end of the bag. Remove the chilled tartlets from the refrigerator and carefully release them from the pans. Pipe a generous dollop of marshmallow meringue onto the center of each tartlet. If desired, use a small offset spatula to create soft swirls. Use a kitchen torch to lightly toast the meringue until golden brown. Serve immediately or refrigerate until ready to enjoy.

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Recipe Tips

Finely chop the chocolate
Chop the chocolate into small, even pieces before adding the hot cream. Smaller pieces melt more quickly and evenly, giving you a silky smooth ganache without stubborn bits of unmelted chocolate.

Don’t let the cream boil
Heat the heavy cream just until you see small bubbles forming around the edges of the pan. Cream that comes to a full boil can separate more easily and doesn’t improve the texture of the ganache.

Let the ganache rest before stirring
After pouring the hot cream over the chocolate, cover the bowl and let it sit undisturbed for 1–2 minutes. This gives the chocolate time to soften so it stirs together into a glossy, smooth ganache.

Cool the tart shells completely
Make sure the crusts are completely cool before adding the ganache. Filling warm crusts can soften them and affect the clean layers.

Check that the sugar has dissolved
Before whipping the marshmallow meringue, rub a small amount of the warmed egg white mixture between your fingertips. It should feel completely smooth with no sugar crystals remaining. If it still feels grainy, continue heating and whisking for another minute or two.

Beat until stiff, glossy peaks form
Don’t stop mixing too soon. The marshmallow meringue should be thick, glossy, and hold a firm peak when the whisk is lifted. Properly whipped meringue pipes beautifully and keeps its shape.

Torch the meringue lightly
Keep the kitchen torch moving in small circles a few inches from the meringue rather than holding it in one spot. This creates an even golden color while preventing burnt spots.

Chill before removing the tart pans
For the cleanest edges, refrigerate the tartlets until the ganache is fully set before removing the removable-bottom tart pans. The chilled filling helps the tartlets release cleanly and makes them easier to handle.

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Storage & Make Ahead 

Storing the tartlets
Store the assembled tartlets in a covered container in the refrigerator for up to 2–3 days. The graham cracker crust will gradually soften as it sits, so they have the best texture within the first day or two.

For the cleanest presentation, avoid stacking the tartlets or pressing plastic wrap directly against the marshmallow meringue.

Making the tartlets ahead
The tart shells and ganache can be prepared in advance. Fill the cooled crusts with ganache, cover, and refrigerate for up to 2 days before serving.

For the freshest appearance and best texture, make the marshmallow meringue, pipe it onto the tartlets, and toast it closer to serving time. The meringue can be added several hours ahead and refrigerated, but it may lose a little of its freshly whipped texture as it sits.

Freezing
I would not recommend freezing the fully assembled tartlets because the marshmallow meringue may weep or lose its texture after thawing. The unfilled graham cracker crusts can be frozen in an airtight container for up to 1 month. Thaw them at room temperature before filling.

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Recipe Variations

Use milk chocolate
For a sweeter, creamier filling, substitute milk chocolate for the dark chocolate. The tartlets will have a softer chocolate flavor while still capturing the classic taste of s’mores.

Add a toasted graham cracker garnish
For extra crunch and a beautiful finishing touch, sprinkle crushed gluten-free graham crackers over the toasted marshmallow just before serving.

Finish with flaky sea salt
A light sprinkle of flaky sea salt over the toasted marshmallow enhances the chocolate and creates a delicious sweet-and-salty contrast.

Make one full-size tart
Instead of six mini tartlets, prepare the recipe in a 9-inch tart pan with a removable bottom for an elegant dessert that’s perfect for slicing and serving at gatherings.

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Photography by Creating Kaitlin

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