S’Mores Puff Pastry Tart

This S’Mores Puff Pastry Tart is like heaven wrapped in puff pastry!  Everything that you love about S’mores is here:  melty marshmallows, graham crackers, smooth warm milk chocolate and we’ve wrapped it up in an easy, but fancy-looking, puff pastry enclosure.

This is too good to be true!  Best of all, from start to bottom, we’re talking 30 minutes of time!

Begin by combining soft butter, cocoa powder and sugar in a small bowl and set aside.

Open up the thawed puff pastry on a sheet of parchment and stretch it out a bit to create a rectangle. Transfer it to a baking sheet.

Spread the cocoa butter down the middle third of the pastry.  Place 3 pieces of graham crackers on the chocolate.  Top with Hershey’s chocolate squares and then marshmallows.

Make diagonal cuts in the non-covered pastry and fold alternating strips over one another per the instructions in the recipe.  Secure the bottom pieces by tucking under.

Brush an egg wash over the pastry and sprinkle Turbinado sugar over the top.

Bake for 10 or 15 minutes or until you see that the chocolate has melted and the marshmallows are bubbling.

Cut the tart while it’s still warm.  Enjoy!

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S’Mores Puff Pastry Tart

Makes: 8 slices

Prep Time: 15 minutes

Bake Time: 15 minutes

Total Time: 30 minutes plus thaw time 30 minutes


  • 1 puff pastry sheet, thawed
  • 3 tbsp unsalted butter, softened
  • 1 tbsp unsweetened cocoa powder
  • 2 tbsp granulated sugar
  • 1 & 1/2 graham crackers
  • 1 (4.4-ounce) large Hershey’s Milk Chocolate Bar
  • 6 large marshmallows, cut in half
  • turbinado, Demerara or any other coarse grain sugar
  • 1 egg and a bit of water or milk for “egg wash”


Preheat oven to 425°F. In a small bowl mix the 3 tablespoons of softened butter with the tablespoon of cocoa powder and the 2 tablespoons 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 coarse 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 while 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.

Recipe by The Yellow Butterfly


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