1 cup graham cracker crumbs 1/4 cup melted butter 1/3 cup light brown sugar
Combine all ingredients until the mixture become similar to a wet sand consistency. Put 1/3 cup of graham cracker crust into mini tart shells and press firm to form a shell. Bake at 300 degrees for 10 minutes. Cool in fridge and pop out before filling.
1 cup heavy cream 3/4 cup dark chocolate
Heat heavy cream until in comes to a boil. Take off heat and add in chocolate and whisk until smooth. Fill finished crust with ganache to the rim. For a lighter filling wait for ganache to cool and whip on a mixer for 1 minute to airate and then fill crust.
Toasted meringue/ marshmallow
4 fresh egg whites 1 cup sugar pinch of cream of tartar
All ingredients together and place on top of a double boiler and mix until sugar has dissolved (about 120 degrees) place on mixer on high speed until meringue forms stiff peaks. place in a piping bag or just spoon it on the tart. Take a torch to the meringue to give it a toasty flavor and look.