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1
Preheat oven to 350 degrees F.
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2
Make the crust: Using a food processor or blender, grind graham crackers into crumbs.
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3
(Alternatively, you can crush them in a plastic bag with a rolling pin.)
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4
In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar with a rubber spatula until combined.
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5
(The mixture will be thick, coarse, and sandy.)
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6
Press crumbs evenly into each tartlet pan, making sure the crust is tight and compact.
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7
Pre-bake crusts for 10 minutes, then let cool.
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8
Make the filling: Place chocolate and butter in a large bowl and set aside.
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9
In a small saucepan over medium-low heat, heat heavy cream.
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10
Whisking constantly, bring to a slow boil.
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11
Once it begins to boil, immediately remove from heat and pour over chocolate.
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12
Using a wooden spoon, slowly stir until chocolate and butter are completely melted and ganache is smooth.
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13
Pour the filling evenly into each crust and place each tartlet pan in the refrigerator.
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14
Chill at least 2 hours (and up to 1 day) or until completely firm.
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15
Just before serving, prepare marshmallow topping: Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer.
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16
Set bowl over a saucepan filled with two inches of simmering water.
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17
Whisk constantly until sugar is dissolved and egg whites are warm to the touch, about 4 minutes.
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18
Transfer the mixing bowl to an electric mixer fitted with a whisk attachment.
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19
Beat on high speed for 4 to 5 minutes until soft, glossy peaks form.
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20
Add vanilla and beat on high just until combined.
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21
Remove tartlets from the refrigerator.
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22
Spread marshmallow topping on each.
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23
Toast the topping with a kitchen torch if desired.
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24
Serve immediately.
