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S'mores Pastry Tarts

8 pastry tarts
prep time 1 hours + chill time



  • ¾ c. oat flour
  • 1 ¼ c. gluten-free flour blend (including xanthan or guar gum, if yours does not please add 1 tsp. xanthan or 2 tsp. guar)
  • 3 Tbs. granulated sugar
  • ½ Tbs. salt
  • 6 T. vegan shortening, chilled and cut into 6 pieces
  • 6 Tbs. vegan margarine, chilled and cut into 6 pieces
  • 2-3 Tbs. ice water



  • 3 Tbs. brown sugar
  • ¼ c. cocoa powder
  • 1/3 c. dairy-free milk
  • ½ c. + 1 Tbs. Enjoy Life Foods Dark Chocolate Morsels



  • ½ c. liquid from a can of beans
  • ¼ tsp. xanthan gum or ½ tsp. guar gum
  • ¾ c. powdered sugar sifted
  • ¼ tsp. cream of tartar
  • ¼ tsp. vanilla extract



  • ¼ c. Enjoy Life Foods Dark Chocolate Morsels
  • ½ tsp. neutral oil such as sunflower



  1. Make the dough. Add the oat flour, gluten-free flour blend, granulated sugar, and salt to the bowl of a food processor. Add the vegan shortening and margarine and pulse until you have small pea-sized pieces of the shortening and margarine.
  2. Add the ice water little by little until the dough comes together and is a nice smooth ball. It shouldn’t be gooey, but it shouldn’t be crumbly or dry. Split into two balls, pat each into a disk and wrap in plastic wrap. Refrigerate at least 2 hours.
  3. Make the chocolate filling. Mix together the brown sugar, cocoa powder, dairy-free milk, and the Dark Chocolate Morsels. Microwave for 30 seconds and stir until smooth with a whisk. Place in the refrigerator to stiffen up.
  4. Make the marshmallow fluff topping. Add the bean liquid to the bowl of a stand mixer. With the whisk attachment, turn on high and whip until soft peaks begin to form.
  5. Add the xanthan gum and continue whisking at high speed for 8-9 minutes until stiff peaks have formed.
  6. Add the powdered sugar in two additions, whipping well between.
  7. Add the cream of tartar and the vanilla and whip another 2 minutes at high speed. Set aside in the refrigerator, covered, until ready to use.
  8. Bake the pastries! Preheat oven to 350. Take the pastry dough out of the fridge and let it sit for 10-15 minutes until slightly softened. Roll out one half of the pastry dough into a rectangle shape on a floured surface. Cut into eight even rectangles (about 4 inches by 3 inches). Set aside in the fridge while you roll the remaining dough.
  9. Roll the remaining dough on a floured surface and cut into eight more rectangles, similar in size to the ones you already rolled. Use a fork to prick a few holes in them; these will be your tops.
  10. Grab the chilled rectangles from the fridge and spread a heaping tablespoon of the chilled chocolate filling into the center, leaving a generous inch border around the outside.
  11. Top with the pricked rectangles and gently press around the edges to adhere. Using a fork, press along the border to create a cute pattern and a firmer seal.
  12. Place on a baking sheet and bake for 20-22 minutes until the outside edges are lightly golden brown. Remove from oven and cool for an hour.
  13. Garnish the pastries. Melt the Dark Chocolate Morsels and oil in the microwave at 30-second intervals until smooth.
  14. Spoon a heaping tablespoon of the marshmallow fluff topping into the center and smooth with the back of the spoon.
  15. Drizzle the melted chocolate over the top and let cool until set, the refrigerator will speed this up!
  16. Enjoy the same day for the best flavor.