Toasted Summer Tart

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1 sheet puff pastry 

2 cups chocolate ganache 

1 box fresh strawberries 

1 jar raspberry jam 

1 bag Campfire Marshmallows 

1 batch egg wash 

For the egg wash:

1 egg 

1 yolk 

3 tbsp heavy cream 

1 small pinch sugar 

For the ganache:

250g (1 ½ cups) dark chocolate chips 

125g (1/2 cup) heavy cream 

40g (2) egg yolks


Ganache Instructions: 

In a microwave safe bowl, add in your chocolate chips and heavy cream. Melt for 1 minute and 30 seconds. Using a spatula, move the chocolate around slightly and melt for an additional 30 seconds.

Whisk together gently to emulsify the cream and chocolate together. It will go from looking like chocolate milk to a thick, shiny chocolate spread. 

Once cooled slightly (or at room temperature), add in your two egg yolks and whisk together to combine. 

Dough Instructions:

Lay your sheet of puff pastry (store-bought or homemade) on a silicone mat or parchment paper on a sheet pan.

Place a 9-inch round cake pan over the top to trace the perfect circle on your dough using a paring knife. 

Cut out (4) 2-inch wide strips using the remainder of the dough. 

Brush your puff pastry circle with egg wash, and create a border by lining up the strips of puff pastry along the edge of the circle. Create one border, then brush with a little more egg wash and place the second set of strips on top. 

Dock the entire center of your puff pastry circle except the border. You can do this using a fork and poking little holes throughout. This will allow the center to stay nice and flat and allow the edges to rise.

Preheat your oven to 350° F. 

Brush the border and center of the puff pastry round with your egg wash to get a nice, even golden brown.

Bake for 20 to 25 minutes until golden. 

Assembling the dessert:

Take your cooled, already baked puff pastry shell and pour in or pipe your chocolate ganache into it.

Preheat your oven to 350° F.

Bake the chocolate ganache shell for 15 minutes. Insert a toothpick into it as a test, and it should come out almost clean. It will set like a flourless chocolate cake and stay moist.

Top the ganache with as many marshmallows as you like, and change your oven to Lo Broil.

Place the shell topped with marshmallows back into the oven to get them nice and toasted.

Keep an eye on them as they toast up very quickly in less than 5 minutes.

Place and arrange your fresh berries on the top of your dessert around the marshmallows.

Take 2 tbsp of your raspberry jam and microwave for 20 seconds. It will get nice and smooth.

Using a pastry brush, brush some jam on top of the fruit to make them shiny and preserve them in the refrigerator until you are ready to serve.

Take the dessert out of the refrigerator about 1 hour before serving so it can come up to room temperature. Cut with kitchen scissors for the perfect slices. Trust me…it’s so much easier than a knife!

Voila! Dessert is served! 

Recipe and photo by: Bake it with Mel

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