S'mores Puff Pastry Tart
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S’more summer fun, please!
What can be more amazing than s’mores wrapped in a buttery and flaky puff pastry? You’ll love this s’mores puff pastry when you need a snack or, let's face it, during those mornings when you are craving chocolate for breakfast. Each bite is crunchy and delicious! You only need 5 ingredients and 30 minutes to put this together. Start now and thank me 30 minutes later!
I’m not a big fan of s’mores but someone around here loves them. What I love is creating s’mores versions of other beloved recipes, like I did with my s’mores doughnuts. And I have to admit every time I’ve had something “s’mores” I came to love it more and more.
The fun thing about this recipe is that you can make this s’mores puff pastry any way you want. You can make s’mores puff pasty turnovers, cut the dough in rectangles to make s’mores puff pastry pop tarts or just leave it whole and make a giant s’mores puff pastry pop tart! I was feeling a bit creative and for this time I wanted to make a s’mores puff pastry braid. It was fun cutting small slices and going back for more. The chocolate and marshmallows oozing out of the pastry makes you feel like seating in front of a campfire during a late summer night! Good times that you don’t want to end.
To create this s’mores puff pastry tart, I started with a cocoa butter so the graham cracker has something to “stick” to the puff pastry. Then I placed the graham crackers as the first layer to prevent the pastry from absorbing the melted chocolate and melted marshmallows. And I placed marshmallows on top so they get a bit burned through the openings of the pastry.
Preparing frozen puff pastry sheet
As I mentioned in my Peach Cream Cheese Puff Pastry Tarts, you need to take into consideration puff pastry’s thawing time, which will depend on your home’s temperature. Usually this can take from 15 to 30 minutes. It’s good to start working with it as soon as it’s malleable but feels somewhat cold to the touch so it doesn't tear when handling it. Prepare the ingredients while the dough is thawing because the dough should not wait too long after this sweet point.
Another thing I like to do is to rub just a tad of flour on top of the puff pastry dough to dry out any stickiness, making it less prone to absorbing liquids and therefore ending up crispy and flaky.
And since this tart is double layered, I rolled the dough a bit with a rolling pin. This makes the dough feel lighter and makes it less bulky for eating.
How to Make S’mores Puff Pastry Tart
Start by putting your puff pastry to thaw while you prepare the other ingredients.
Mix a bit of softened butter with cocoa powder and sugar according to the recipe to make your cocoa butter.
Gather the rest of the ingredients: the graham crackers, Hershey’s milk chocolate bar and marshmallows.
I used regular marshmallows and cut them in half.
Again, you can give these tarts any shape you want. If going with the braided shape, follow the steps in the recipe.
The puff pastry instructions call for baking on a 400° oven, but I have always preferred to bring up the temperature to 425° to make the pastry crispy and golden brown without burning it. Bake according to recipe.
This tart is way better if served warm! (This is it! Only 7 points, is that easy!)
What you’ll need
A sturdy baking tray like the one I use.
Some pre-cut parchment paper to make your life easier.
Small pairing knife. I love mine from Schmidt brothers.
A pastry brush.
3 recipes I think you’ll love if you’re loving this one:
Peach Cream Cheese Puff Pastry Tarts
S’more Doughnuts
Chicken Alfredo Puff Pastry Tart
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I know you are going to love this s’mores puff pastry sooo much!! What shape would you make? Tell me in the comments.
Don’t forget to take a pic and and tag me in Instagram (@devamadeo), Facebook (@DevAmadeo), and now on Threads (@devamadeo) when you bake these tarts.
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S’mores Puff Pastry Tart
Ingredients
◯ Puff pastry sheet - 1
◯ Softened butter - 3 TBSP, 43g
◯ Unsweetened cocoa powder - 1 TBSP, 8g
◯ Natural granulated sugar - 2 TBSP, 6g
◯ Graham crackers - 3 square crackers
◯ Large Hershey’s Milk Chocolate Bar - 4.4 oz/124g
◯ Marshmallows - 6, cut in half
◯ Turbinado, Demerara or any other coarse grain sugar to sprinkle on top of the tart
◯ Egg, a bit of water or milk for “egg wash”
Details
Yield: 1 square puff pastry sheet
Total time: 30 minutes
Active time: 15 minutes
Baking time: 15 minutes
Equipment: baking sheet, parchment paper, pastry brush
Steps:
Put puff pastry dough to thaw, 15 to 30 minutes depending on your home temperature.
Preheat oven to 425°.
In a small bowl mix the 3 tablespoons/43g of softened butter with the tablespoon/8g of cocoa powder and the 2 tablespoons/6g of sugar.
Open puff pastry over a parchment paper and stretch it a bit up and down, right and left, until you have more of a rectangular shape. Pulling the parchment, transfer it to a baking sheet.
Spread the cocoa butter throughout the middle of the sheet, covering about 4” of the dough.
Place 3 crackers on top. Snap the chocolate bar in half and arrange on top of the crackers. Arrange halved marshmallows on top.
From the corners of the top graham crackers, make a cut diagonally to the top with a small and sharp pairing knife. Repeat the same at the bottom. Turn the top piece inside and press the inside corners. Cut the dough on the sides diagonally towards the top.
Start crossing in each strip, alternating sides, leaving the last two stripes on each side open. Close the middle piece of dough at the bottom as you did at the top. Close the remaining stripes to secure the bottom of the braid and tucking them below the tart if necessary.
Beat the egg with a bit of water or milk (about half a teaspoon) and brush all the exposed dough of the tart. Sprinkle a course grain sugar on top.
Bake 10 to 15 minutes, until the pastry is golden brown and you can see the chocolate and marshmallow bubbling. If at any point towards the end you feel your tart is burning but it’s not quite done, drop the temperature to 400° during the last few minutes.
Cut still warm. Store any remaining left over in an airtight container on a cool dry place, you don’t need to place it in the fridge. Reheat in a 350° oven 5 to 7 minutes.
