Made with a cookie crumb crust, rich chocolate ganache and pillowy marshmallow topping, this vegan s’more tart is everything your favourite campfire treat wished it was.
The best thing about this tart recipe in my opinion is that it does not require you to turn on the oven. So bookmark this recipe for those sweltering summer days or for when the campground is just too far away.
Here is a little overview of some of the more tricky ingredients found in this recipe and where you can find them.
- Biscoff cookies are spice cookies that are also called Speculoos. Most Biscoff cookies are accidentally vegan. You could also use vegan graham crackers or other crushed digestive cookies. To make this vegan s’more tart gluten-free, you can replace the cookies with Kinnikinnick gluten-free graham-style crumbs
- Margarine. I use soft salted vegan margarine that comes in a tub. You could also use vegan room-temperature butter that comes in a block.
- Xanthan gum is a powder that is used to stabilize the vegan meringue. You can find it online or in some health food stores. A little goes a long way. If you add too much the texture might get weirdly stretchy and gummy. While it will make the meringue stay inflated for longer, it is optional if you are planning on eating this tart the same day it is made.
- Aquafaba is the liquid you can find in a can of beans, usually chickpea or white kidney beans. Try to find unsalted beans if you can. The consistency of aquafaba can vary. If it feels too thin, reduce it by a third or even half on low heat until it feels slightly viscous.
- Agar agar powder is a gelatine replacement. Make sure to get the one in powder form. This gives the marshmallow texture to our meringue and will help the topping stay inflated longer. You can find it in little packets in Asian grocery stores, online or in health food stores.
- Glucose syrup, or light corn syrup. It is optional for the chocolate ganache but mandatory for the marshmallow topping to help prevent the crystallization of the sugar syrup.
RELATED: Check out my passionfruit chocolate ganache tart!
🥣 Marshmallow topping instructions
The marshmallow topping used in this recipe is inspired by the one you can find on the Plantified blog. I did adjust some of the agar-agar quantities to my preference, but if you prefer a stiffer topping, you can use the original quantities found on Katrina Stuart’s blog.
Note that this recipe makes a lot of topping, so feel free to make a half recipe if you want a more reasonable amount of marshmallows on your tart.
What makes this topping a marshmallow topping and not just a meringue is the fact that it is stabilized with agar-agar. It makes the meringue stay inflated longer but also adds some bounce to the topping.
To make this topping, we will need to break some fundamental Italian meringue rules. The hot sugar syrup will need to be stirred constantly with a heat-proof spatula during the cooking process to prevent it from scorching.
The mixture will want to stick and thicken in the corners and bottom of the saucepan and will bubble up a lot so stay close and stir regularly.
Be extra cautious not to splash the hot sugar syrup as it will be dangerously hot.
The secret to a perfect marshmallow topping is to pour the syrup in the thinnest stream possible. You also don't want to hit the whisk with the syrup, since i could create beads of firm sugar that could fall into the topping.
- Stand mixer. Since this recipe uses an Italian meringue, you will need the power and use of both hands that only a stand mixer can offer.
- 8-inch fluted tart tin or pie tin
- Thermometer, preferably a digital one
- Heat-proof spatula
- Saucepan, preferably one with a heavy bottom
- Mixing bowls
- Kitchen torch
I highly recommend you use a digital scale and weight measurements when following my recipes as it is more accurate. The only exception is with very small quantities where I recommend using teaspoons.
Best eaten in 24 hours for the crust to stay crisp and the meringue to stay fluffy. Store in the refrigerator and do not freeze.
You can refrigerate this tart without the marshmallow topping in an airtight container for up to 4 days.
Vegan S'more Tart with Toasted Marshmallow
- 250 g crushed Biscoff cookies , or gluten-free digestive cookies (1 package or approximately 2 cups of crumbs)
- 25 g light brown sugar (2 tablespoons, packed)
- 75 g vegan margarine , melted (⅓ cup)
Chocolate ganache filling
- 300 g full-fat canned coconut milk (1 ¼ cup)
- 40 g glucose syrup or light corn syrup , optional (2 tablespoon)
- 300 g high-quality dark chocolate , I use Valrhona Caraïbe 66% (1 ¾ cup, chopped)
- 115 g room-temperature vegan margarine (½ cup)
- 270 g aquafaba (1 cup)
- ¼ teaspoon xanthan gum
- 8 g vanilla Extract (2 teaspoon)
- 400 g white granulated sugar ( 2 cups)
- 6 g agar agar powder (3 teaspoons)
- 165 g water (⅔ cup)
- 20 g glucose syrup or light corn syrup (1 tablespoon)
- In a large bowl, stir all the ingredients for the crust together until homogenous.
- In an 8-inch fluted tart pan, press some of the crust evenly onto the sides of your pan, compressing it so that it sticks to the side of the pan without crumbling. Press the rest of the crust into the bottom of the pan. Refrigerate the crust while you make the chocolate filling.
Chocolate ganache filling
- Finely chop the chocolate and place it in a bowl. Boil together the coconut milk and glucose syrup. Pour the coconut milk over the chocolate to cover it. Let the mixture rest for 1 minute without touching it.
- Emulsify the ganache with a silicone spatula by mixing the preparation starting from the center while making small circles and then making the circles bigger. Try to incorporate the least amount of air into the ganache.
- When the ganache's temperature is between 105°F and 115°F (40°C and 45°C), stir in the margarine until it is completly incorporated.
- Pour the ganache into the crust, lightly tap the bottom of the tart on you counter to level the ganache and release any air bubbles. Refrigerate until the ganache is firm - about 30 minutes.
- In a heavy-bottomed, medium saucepan with high edges, stir the sugar and agar-agar powder together. Add the corn syrup and water to the saucepan and stir until the sugar looks wet.
- Heat the saucepan over medium heat while stiring constantly with a heatproof flexible silicone spatula. If sugar stuck on the edges of the pans starts to caramelize, wipe down the sides of the saucepan with a wet pastry brush and reduce the temperature to medium-low.
- While the syrup is cooking, whip the aquafaba and xanthan gum into a stiff meringue using a stand mixer on the highest setting. Once the meringue has reached stiff peaks, add the vanilla extract and leave the mixer running on medium-low while you wait on the syrup to finish cooking.
- When the sugar syrup until it reaches 240°F (115°C), start pouring it in a slow and stream into the meringue, trying not to hit the whisk with the stream. You might need to reduce the speed of the mixer to the lowest setting.The meringue will slightly deflate, it is normal.
- Increase the speed of the mixer to the highest setting and continue whipping the topping until you get a firm, thick and glossy topping the doesn’t feel warm to the touch.
- Plop the meringue on top of the filling and spread it with a spatula. Using a kitchen torch, lightly toast the marshmallow. Refrigerate the tart for 10 minutes before serving. Enjoy!
If you have more questions, feel free to ask them in the comment sections. I'll do my best to answer them.
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