Makes 8 to 10 servings
8 to 9 graham crackers, finely ground (about 1 cup)
5 to 6 tablespoons unsalted butter, melted
1/4 cup sugar
1 1/4 cups (10 oz.) heavy cream
9 ounces bittersweet chocolate chips (not more than 65% cacao if marked)(as always, I prefer Ghirardelli’s)
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Half a bag of mini-marshmallows
a 9-inch round fluted tart pan (1 inch deep) or 9-inch pie pan
Preheat oven to 350°F.
Shift together graham crackers and sugar. Stir in melted butter and press evenly onto bottom and up sides of tart pan. Bake until firm, about 10-12 minutes. Cool on a rack 15 to 20 minutes
Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl until frothy, then fold into melted chocolate.
Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
Distribute about half a bag of mini marshmallows on the tart, until the top of tart is evenly covered and place under broiler until marshmallows are golden brown (about 1-2 minutes, but watch carefully and rotate as needed).
Best served when marshmallows are warm and gooey! (If you don't eat it all in one sitting - and I'd be amazed if you do - it's seriously rich, store in the fridge. Let sit out until room temperature before eating and if desired, microwave for a few seconds to re-gooify the marshmallows).
In other news, last weekend I made my annual batch of peanut brittle and this photo op was too good to skip, even if my hair is a little crazy and I'm wearing one of John's flannel shirts.