Ingredients
1½cupsgraham cracker crumbs,(about 10 full sheet graham crackers)
6tbspunsalted butter,melted
⅓cupgranulated sugar
12ozsemi sweet chocolate,coarsely chopped
¼cupunsalted butter,cubed
1cupheavy cream,or heavy whipping cream
2largeegg whites,at room temperature
½cupgranulated sugar
⅛tspcream of tartar
1tsppure vanilla extract
Preparation
Preheat oven to 350 degrees F.
Using a food processor or blender, grind graham crackers into crumbs. In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar with a rubber spatula until combined.
Press crumbs evenly into each tartlet pan, making sure the crust is tight and compact. Pre-bake crusts for 10 minutes, then let cool.
Place chocolate and butter in a large bowl and set aside. In a small saucepan over medium-low heat, heat heavy cream. Whisking constantly, bring to a slow boil.
Once it begins to boil, immediately remove from heat and pour over chocolate. Using a wooden spoon, slowly stir until chocolate and butter are completely melted and ganache is smooth.
Pour the filling evenly into each crust and place each tartlet pan in the refrigerator. Chill for at least 2 hours (and up to 1 to 2 days) or until completely firm.
Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set bowl over a saucepan filled with two inches of simmering water.
Whisk constantly for about 4 minutes until sugar is dissolved and egg whites are warm to the touch. Transfer the mixing bowl to an electric mixer fitted with a whisk attachment.
Beat on high speed for 4 to 5 minutes until soft, glossy peaks form. Add vanilla and beat on high just until combined.
Remove tartlets from the refrigerator. Spread marshmallow topping on each. Toast the topping with a kitchen torch if desired.
Serve immediately. Any leftover tarts keep well in the refrigerator, in an airtight container, for up to 3 days.
