Easy Camp S’more Tart

Two camp smore tarts one with brown marshmallows, the other yet to have the marshmallows added.

A camping trip isn’t complete without some type of s’more and this easy camp s’more tart is a great dessert option.

This is a very easy pie recipe that uses a simple Graeme cracker base, filled with instant pudding then is topped with toasted marshmallows. There are lots of variations from individual tarts to extra flavor options.

It is also a great option for backyard meals where you want that camping feeling, with a s’more themed end to a rustic meal.

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A graham cracker pie shell being filled with chocolate pudding.
As soon as made pour the chocolate pudding mix into the pie shell as it sets very quickly.
Looking down at two tarts, one with a browned marshmallow top the other just a chocolate tart without any marshmallows.
The marshmallows are best if browned from above but can also be baked in a camp oven or use a chefs torch.
A slice of smore tart served on a white plate.
If making a single smore tart make the chooclate pudding firmer so it can be sliced to serve.
Two camp smore tarts one with brown marshmallows, the other yet to have the marshmallows added.
These tarts can be made in small individual tart pans, or a single large one that can be sliced to serve.

Easy Camp Smore Tart Recipe

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Two camp smore tarts one with brown marshmallows, the other yet to have the marshmallows added.
A camping trip isn’t complete without some type of s’more and this Easy Camp S’more Tart is a great dessert option.
Preparation 30 minutes
Cook 30 minutes
Ready in 1 hour
Servings 6 Servings
CourseDessert
DifficultySeasoned
MethodBake
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Ingredients

Cookie Base

  • 2 cups crumbed Graham crackers or similar plain biscuit/wafer
  • 1/2 cup butter

Chocolate Pie Filling

  • 1 packet instant chocolate pudding
  • 2 cups milk as per packet instructions

Topping

  • 2 cups mini marshmallows

Equipment

  • pie tin(s)

Directions

Cookie Base

  • Combine the cracker crumbs with the melted butter, then stir to evenly combine.
  • Evenly divide the buttered crumbs among the pie tin or tins.
  • Press the buttered crumbs down evenly to create a pie shell including the base and walls.

Chocolate Pie Filling

  • Combine the chocolate pudding mix and milk as per the packet instructions.
    Tip: If you are making a pie needing slicing be sure to follow the pie filling variation. If the instant pudding doesn’t offer these alternate instructions, reduce a small amount of the milk to create a firmer pudding mix. 

Topping

  • Evenly spread the marshmallows over the top of the pie. This can be done quickly with a rustic look, or you can spend a long time placing evenly in a pattern.
  • Cook the marshmallows so they puff up and are brown, this can be done in a variety of ways.
    Option 1 – In a Dutch oven with coal only on the top
    Option 2 – In a very hot camp oven (closed BBQ or smoker)
    Option 3 – With a chefs torch or similar

Nutritional Information

Sodium: 579mgCalcium: 129mgVitamin A: 604IUSugar: 31gFiber: 2gPotassium: 215mgCholesterol: 50mgCalories: 417kcalTrans Fat: 1gMonounsaturated Fat: 6gPolyunsaturated Fat: 1gSaturated Fat: 12gFat: 21gProtein: 5gCarbohydrates: 53gIron: 1mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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