1 1/2 cups graham cracker crumbs
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, melted
1 1/4 cups heavy cream
12 oz. bittersweet chocolate, chopped
1 teaspoon vanilla extract
4 pasteurized egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon kosher salt
1/2 teaspoon vanilla extract
DirectionsPreheat oven to 375°F.
In a food-processor, pulse together graham cracker crumbs, brown sugar, cinnamon and salt. Drizzle in the melted butter and pulse a few times until well-combined. Spoon the crumbs into a 9-inch tart pan.
Bake for 5-7 minutes, until the crust is golden and set. Remove from the oven and let cool completely on a baking rack.
Heat a large saucepan over medium heat. Add cream and bring to a simmer. Remove from the heat and stir in the chopped chocolate. Continue stirring until the chocolate is completely melted and is smooth and shiny. Stir in the vanilla.
Pour into cooled graham cracker crust and smooth out the top with a spatula. Gently tap the bottom once or twice against the counter to release any air bubbles. Let cool on a baking rack until set, about 2 hours. Keep refrigerated until ready to serve.
In a mixer with a whisk attachment, whip egg whites and cream of tartar until soft peaks form. Slowly add sugar and salt, whipping until the meringue is light and glossy with stiff peaks, about 5 minutes. Beat in the vanilla.
Spoon the marshmallow meringue over the chilled ganache, adding swirls with a spatula. Use a kitchen torch to toast the marshmallow meringue.
Makes one 9-inch tart.