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1
Preheat the oven to 350F.
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2
Combine the graham cracker crumbs and the sugar.
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3
Slowly pour in the melted butter, then the egg whites, mixing to incorporate.
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4
Place approximately 3 ounces of the crust in each of 8 4-inch tart molds and press down with your fingertips until crust covers bottom and sides of molds.
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5
Bake for approximately 12 minutes just to set the shells.
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6
Remove from the oven and let cool.
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7
Bring the milk and cream to a boil in a heavy-sided saucepan over medium-high heat.
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8
Add the chocolate and stir until smooth.
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9
Let cool until room temperature and whisk in the egg.
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10
Pour enough chocolate cream in each shell to reach just under the top of the edge.
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11
Place back in the oven and bake approximately 10 minutes or until chocolate is just set.
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12
Remove from the oven and let cool.
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13
Combine half of the water, half of the corn syrup, and all of the sugar in a heavy-sided saucepan and heat over medium-high heat until it reaches 240F (measure with a candy thermometer).
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14
Combine the rest of the water and the powdered gelatin and place in a double boiler over medium heat.
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15
Cook, stirring until the gelatin is completely dissolved.
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16
Combine the rest of the corn syrup and the vanilla extract in the bowl of a standing mixer with the whisk attachment.
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17
Turn to low speed and add the hot corn syrup mixture slowly until well combined.
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18
Turn the mixture up to medium high and whip for approximately one minute.
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19
Add the gelatin mixture and whip approximately 10 minutes or until the mixture becomes thick and foamy.
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20
Place approximately 3 tablespoons of the marshmallow mixture on top of tarts, leaving a half-inch border around the edge.
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21
Place back in the oven for 12 minutes or until the marshmallow is slightly hard to the touch.
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22
Be careful not to overcook, as the marshmallow will begin to break down and deteriorate.
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23
Remove and let cool.
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24
Serve on individual serving plates.
