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For the crust:
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1. Preheat oven to 375 F. Line two 12-count standard muffin tins with cupcake liners (recipe makes roughly 20).
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2. Grind graham crackers in a food processor or blender into a fine crumb. Add egg white and oil and pulse to combine. Crumb should hold together when squeezed, but should not form a large ball or appear too wet.
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3. Press an equal amount into the bottom of each cupcake liner and tamp down.
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4. Bake for roughly 8 minutes. Crust will puff up slightly and become golden. Remove pans from oven and set on a rack.
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5. Let the crusts cool completely.
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For the tart:
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1. Lower oven temperature to 350 F.
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2. Pour chocolate chips into a large heat-proof bowl. Set aside.
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3. Heat coconut milk in a small saucepan over medium low heat until it begins to boil. Remove from heat and pour over chocolate chips. Let the mixture sit for 2-3 minutes.
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4. Meanwhile, whisk egg and egg yolk in a separate bowl. Whisk in vanilla and salt.
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5. Stir coconut milk and chocolate chips until smooth.
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6. Slowly drizzle egg mixture into chocolate, whisking constantly.
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7. Pour a little over 1/4 cup chocolate mixture over each graham cracker crust.
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8. Bake for 20-25 minutes. Chocolate should appear set but not dry. Remove pans from oven and set on a rack.
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9. Let them cool completely.
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For the marshmallow topping:
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1. Set oven to low broil. Adjust rack to top third of the oven.
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2. Place 9-10 (or as many as you would like) marshmallows on top of each cooled tart.
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3. Place tarts in oven for 1-2 minutes. Watch very carefully, as they burn quickly.
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4. Remove pans from the oven and let them cool completely (I like to press down on the warm marshmallows a bit when they come out of the oven so they form an even layer).
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Adapted from S'mores Pie by Gimme Some Oven.
