S’Mores Tarts

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I’m not really what you would call an outdoorsy kinda gal. Camping has never been my thing. When I was in sixth grade, my class spent a week at Camp Fitch, a local youth camp. While my peers were hiking, riding and archery-ing (?), I was getting stuck in the middle of a pond in a canoe. For real. They had to send one of the counselors out to get me. I was also picked last in gym class, in case that isn’t clear.

My point is that I do not have significant camping experience, nor do I have many memories of making s’mores ’round the campfire. At beach bonfires, yes. In the living room fireplace, of course. In the microwave… let’s not talk about it. However, being an indoor girl can have some perks. Take, for example, these s’mores tarts. You couldn’t make these babies at a camp site.  Flaky, buttery puff pastry and sweet, smooth cookie spread act like a little blush and mascara to elevate the yummy, but predictable, s’more into something spectacular. These are s’mores all dolled up.

Store-bought puff pastry is cut into squares, scored around the edges and baked. Spread Biscoff or a similar cookie spread on pastry, then top with chocolate. Pop the tarts back into the oven for a couple of minutes to melt the chocolate, then top with marshmallows and stick under the broiler until sufficiently charred. The resulting tarts are just as gooey, sweet and delicious (and messy) as their campfire counterpart, but feel a bit more special and sophisticated. They’re fancy enough to serve at a dinner party but simple enough to make on a weeknight. Inside.



S’Mores Tarts


  • 1 sheet puff pastry, thawed (half of one package)
  • 4 full size Hershey bars
  • 1/4 cup Biscoff spread (or similar cookie spread)
  • 20 marshmallows


Preheat oven to 400°. Line baking sheet with parchment paper or silicone baking mat, or spray with cooking spray.

Cut puff pastry into 4 even squares and place on baking sheet. With a paring knife, score each square about 1/2 inch from edge. Do not cut all the way through, just about half. With the tines of a fork, prick the inner square of the pastry. Do not prick outer edge. Bake pastry squares for about 10 minutes, until lightly brown. Remove from oven.

Spread about 1/2 tablespoon Biscoff on interior square of each piece of pastry, pressing down the center if it is overly puffy. Top Biscoff with 1/2 a Hershey bar. Place pastry squares back into the oven 1-2 minutes, until chocolate is softened. Remove from oven.

Turn on broiler. Place 5 marshmallows on top of each square. Once broiler is heated, place tarts back in oven and broil until the marshmallows are charred, about 2-4 minutes, depending on the strength and proximity of your broiler. Watch closely, as the marshmallows can burn quickly. Remove from oven when marshmallows are sufficiently charred. Allow to cool until tarts can be handled, then serve warm.

Makes 8 tarts. Recipe can easily be doubled.


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