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1
Preheat oven to 350 F. Line only the bottom of an 8-inch springform pan with aluminum foil; coat with non-stick spray and set aside. It's okay if aluminum foil hangs off the sides.
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2
Combine crumbs, sugar, and salt in a medium sized bowl. Add melted butter and stir together. Press the crumb mixture evenly on the bottom and up the sides of the prepared springform pan.
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3
Bake for 12 to 15 minutes, or until browned and crisp.
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4
Unwrap the chocolate. When crust is done remove it from the oven. Add chocolate on top; breaking it up as needed to fit. Put it back in the oven for 2 minutes.
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5
Remove pan from the oven. Spread the chocolate with an offset spatula until the entire crust is covered with chocolate. Let it cool for 20 minutes.
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6
In the meantime prepare the marshmallow topping. If you decide that you don't want to make the homemade topping, you can spread large or miniature marshmallows on top of the melted chocolate and put it under the broiler for 3 minutes to melt the marshmallows.
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7
In a small mixing bowl beat egg white and salt. Gradually add sugar, and continue to beat until soft peaks form.
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8
Put corn syrup into a small bowl or measuring cup. Microwave corn syrup on high for 1 to 1 1/2 minutes, or until boiling.
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9
Slowly pour a stream of the corn syrup over the egg whites, beating until mixture is stiff and glossy. Add vanilla and beat until thoroughly combined. Let the mixture cool.
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10
Set the broiler on high setting. Slowly add and spread the marshmallow frosting on top of the chocolate. You may not need to use all of the frosting, especially if the chocolate was still warm when you tried to add the frosting. Spread the frosting evenly across the top, sprinkle with turbinado sugar, and place the tart under the broiler.
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11
Broil for 3 minutes, or until top is browned and crispy. Remove from oven and set the pan on a rack. Allow the tart to set; about 3 to 4 hours. Remove the ring of the springform pan, cut and serve.
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12
Notes
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13
- 4-hours prep time includes the waiting time.
