Gluten-Free S'mores Tartlets Recipe

Gluten-Free S’mores Tartlets

These gluten-free chocolate tartlets are a playful, elegant take on the classic camping treat, S’mores. Each mini tartlet features a crunchy gluten-free graham cracker crust, a rich chocolate filling, and a glossy marshmallow Italian meringue topping. They’re perfect for parties, summer cookouts, or any time you want a handheld dessert with big flavor.

I shared this version from the archive in celebration of National S’mores Day. I adapted the recipe from Kyra Bussanich’s cookbook Sweet Cravings. I made a few changes to lighten the filling by using canned evaporated milk instead of heavy cream and adjusted some quantities for smaller tartlets. The end result is a decadent but approachable dessert that’s easy to assemble ahead of time.

Why you’ll love these tartlets

All the nostalgic flavor of s’mores in a refined, gluten-free format.
Easy to make in mini muffin tins for single-serving portions.
The Italian meringue is stable and glossy, giving a marshmallow finish that torches beautifully.
Make the crusts and tartlets a day ahead; add the meringue just before serving for best texture.

Details

Yield: 12 tartlets — Serving size: 2 tartlets per serving
Prep time: 15 mins • Cook time: 1 hr • Total time: 1 hr 15 mins

Ingredients

For the graham cracker crust

4 oz gluten-free or reduced-fat graham crackers, crushed (about 1 1/4 to 1 1/2 cups crumbs)
2 tbsp dark brown sugar
3 tbsp whipped unsalted butter, melted

For the chocolate filling

8 oz 60% dark chocolate, chopped
3/4 cup canned fat-free evaporated milk
2 large eggs, beaten

For the marshmallow Italian meringue

1/4 cup granulated sugar
2 tbsp water
1/4 cup egg whites (from about 2 large eggs)
1/8 tsp cream of tartar
1/2 tsp vanilla extract

Instructions

Preheat the oven to 350°F (175°C). Line a mini muffin pan with 24 paper liners and set aside.
Prepare the crust: crush the gluten-free graham crackers to fine crumbs using a food processor or a rolling pin and plastic bag. Combine crumbs with the brown sugar and melted butter, working with your fingers until the mixture resembles coarse sand.
Press about 1 tablespoon of the crumb mixture into each liner, forming an even bottom and slightly up the sides. Bake for 10 minutes, then reduce the oven temperature to 325°F (160°C) and let the crusts cool slightly.
Make the chocolate filling: place the chopped chocolate in a heatproof bowl. Heat the evaporated milk in a saucepan just until it’s about to boil, then remove from the heat and pour it over the chocolate. Let sit for a minute to soften the chocolate, then whisk until smooth.
In a separate bowl, beat the eggs lightly. Temper the eggs by adding a small amount of the warm chocolate mixture to the eggs (about 1/4 cup at a time) in three additions, whisking vigorously after each addition so the eggs don’t scramble. Once combined, return the full chocolate-egg mixture to the bowl and stir until smooth.
Spoon the chocolate filling into the prepared crusts, filling almost to the top. Bake at 325°F for 10–12 minutes, until the filling is set but still slightly jiggly in the center. Remove from the oven and let the tartlets cool while you prepare the meringue.
Make the Italian meringue: combine the sugar and water in a small saucepan and heat over medium-high until it boils and turns a light amber color, about 4–6 minutes. Swirl the pan gently to promote even caramelization, then turn off the heat.
While the syrup is cooking, whip the egg whites with the cream of tartar using a hand or stand mixer on medium-high until soft peaks form. With the mixer on low, very slowly stream in the hot sugar syrup. Once all the syrup is added, increase the speed to high and whip until the meringue is thick, glossy, and holds firm peaks, about 2–3 minutes. Fold in the vanilla.
Transfer the meringue to a piping bag and pipe or dollop the meringue onto each cooled tartlet.
Finish by torching the meringue until golden brown, or place the tartlets under a preheated broiler for 1–2 minutes—watch carefully to avoid burning. Serve within 4 hours for best texture.

Nutrition (approx. per serving — 2 tartlets)

Calories: 199 kcal • Carbs: 27 g • Protein: 4 g • Fat: 10 g • Fiber: 2 g • Sugar: 18 g • Sodium: 111 mg • Cholesterol: 37 mg

Tips & Variations

For a richer filling, use a higher percentage chocolate or substitute part of the evaporated milk with light cream.
If you don’t have a kitchen torch, use the oven broiler on low and watch closely—meringue browns quickly.
Make crusts and fillings a day ahead and store covered in the refrigerator; add the meringue right before serving for best texture and appearance.
Top with a small piece of gluten-free chocolate or a mini marshmallow for decoration.

Notes

This recipe was adapted from a gluten-free dessert cookbook. It’s designed to deliver classic s’mores flavor in a refined, individually portioned tartlet. If serving to guests with egg allergies, omit the meringue or replace with a suitable vegan marshmallow alternative.

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