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1
Preheat the oven to 400 degrees F.
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2
In the bowl of a food processor, add the flours, sugar and salt and pulse to combine.
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3
Drop in the cold butter and pulse until a coarse crumb texture forms.
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4
Add the vanilla and honey.
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Continue pulsing until the dough just comes together.
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6
Press the dough into a 4 by 14-inch fluted tart pan or a 9-inch pie plate.
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Cover the crust with parchment paper or aluminum foil and weigh it down with either rice or pastry weights.
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8
Bake until lightly browned, about 15 minutes.
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9
If the crust is still pale in color, remove the parchment paper and pie weights and bake until lightly browned, about 5 minutes more.
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10
Let the pastry cool completely.
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11
Filling:
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Melt the marshmallows in a heavy-bottomed saucepan over medium-low heat, stirring occasionally.
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13
Remove the pan from the heat when the marshmallows are thoroughly melted and smooth.
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14
In a standing mixer fitted with the whisk attachment, whip the egg whites until soft peaks form.
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15
With the mixer running, pour in the melted marshmallows and whip until the ingredients are completely combined, smooth and slightly cooled.
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16
Spread the filling into the cooled crust.
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Refrigerate until the filling is completely set, about 30 minutes.
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18
Glaze:
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19
Heat the cream in a small pot over medium heat until hot.
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20
In a medium bowl, combine the chocolate with the butter.
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Pour in the hot cream and mix to melt the chocolate and incorporate the ingredients completely.
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22
Pour the glaze over the top of the marshmallow filling and spread it in an even layer so the filling is entirely covered.
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Return it to the refrigerator until the glaze sets up.
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24
Slice and serve.
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25
If the dough still has a crumbly texture, add a tablespoon or 2 of cold water until it comes together.
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26
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
