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1
Make the crust: Preheat oven to 350F.
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2
Pulse graham crackers, sugar, and salt in a food processor until finely ground.
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3
Transfer to a bowl, and stir in butter until combined.
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4
Press mixture into a 9-inch springform pan or cake ring set on a parchment-lined baking sheet.
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5
Press mixture evenly into bottom and up sides of pan.
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6
Bake until crust just starts to turn golden brown, about 15 minutes.
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7
Let cool completely on sheet on a wire rack.
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8
Make ganache: Coarsely chop 10 ounces semisweet chocolate.
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9
In a large heatproof bowl set over (not in) a pan of simmering water, melt chocolate.
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10
Keep warm.
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11
Meanwhile, bring cream just to a simmer in a medium saucepan; remove from heat.
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12
Whisk about 1/4 cup hot cream into beaten yolks, then whisk yolk mixture into remaining cream in saucepan.
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13
Whisk cream mixture into melted chocolate, and remove from heat.
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14
Coarsely chop remaining 5 ounces semisweet chocolate, and transfer to a large bowl.
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15
Toss in 2 cups mini marshmallows and 1 cup whole toasted almonds.
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16
Scatter mixture over bottom of cooled crust.
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17
Reserve 1 cup chocolate-egg mixture for topping, and pour the rest evenly into crust (do not overfill).
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18
Refrigerate tart, uncovered, until firm, about 1 hour.
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19
Meanwhile, cover reserved chocolate-egg mixture with plastic wrap, and set aside at room temperature.
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20
Make the topping: Toss together mini marshmallows, chopped almonds, and chocolate; sprinkle over filling.
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21
Drizzle reserved 1 cup chocolate-egg mixture over tart, and refrigerate 10 minutes more before unmolding and slicing.
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22
Tart can be refrigerated, covered, up to 3 days.
