Ingredients:

  • 1 ½ cups (190 g) all-purpose flour
  • ⅓ cup (40 g) powdered sugar
  • ½ cup (115 g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2-3 tablespoons (30-45 ml) ice water
  • 8 oz (225 g) dark chocolate (70% cocoa), chopped
  • ½ cup (120 ml) heavy cream
  • ½ cup (100 g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • 3 large egg whites
  • ¾ cup (150 g) granulated sugar
  • ½ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 2 cups (about 200 g) mini marshmallows (for topping)

Instructions:

  1. In a mixing bowl, combine flour and powdered sugar.
  2. Cut in the cold butter until mixture resembles coarse crumbs.
  3. Mix in the egg yolk and ice water until a dough forms.
  4. Press dough into the tart pan and chill for 30 minutes.
  5. Preheat oven to 350°F (175°C).
  6. Prick the chilled tart shell with a fork and line with parchment paper.
  7. Fill with pie weights or dried beans, and bake for 15 minutes.
  8. Remove weights and parchment, bake additionally for 10 minutes until golden.
  9. In a saucepan, heat heavy cream until just simmering.
  10. Pour cream over chopped chocolate in a bowl; let sit for 2-3 minutes, then stir until melted.
  11. In another bowl, whisk together sugar, eggs, vanilla, and salt.
  12. Combine the chocolate mixture with the egg mixture until smooth.
  13. Pour the chocolate filling into the pre-baked tart shell.
  14. Bake for 20 minutes or until set but slightly jiggly in the center.
  15. In a clean bowl, beat egg whites and cream of tartar until frothy.
  16. Gradually add sugar while continuing to beat until stiff peaks form.
  17. Mix in vanilla extract.
  18. Spread meringue over the cooled chocolate filling.
  19. Arrange mini marshmallows on top.
  20. Use a kitchen torch to lightly toast the marshmallows until golden brown.