Make the Graham Cracker Crust:

1. Preheat oven: Heat oven to 350°F (175°C).
2. Mix crust: In medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt until mixture holds together when squeezed.
3. Press into pan: Press mixture firmly and evenly into bottom and up sides of 9-inch tart pan.
4. Bake: Bake 10-12 minutes until lightly golden and fragrant.
5. Cool: Let cool completely on wire rack.

Prepare the Chocolate Ganache:

1. Chop chocolate: Place chopped chocolate in large heatproof bowl.
2. Heat cream: In small saucepan, heat cream until just beginning to simmer (small bubbles around edges).
3. Combine: Pour hot cream over chocolate. Let sit 2 minutes.
4. Stir: Starting from center, stir in small circles gradually working outward until smooth.
5. Add extras: Stir in butter, honey, vanilla, and salt until glossy.
6. Cool slightly: Let cool 10 minutes, stirring occasionally.
7. Fill tart: Pour ganache into cooled crust, smooth top with offset spatula.
8. Chill: Refrigerate at least 2 hours until set.

Make the Marshmallow Meringue:

1. Prepare sugar syrup: In small saucepan, combine sugar and water. Cook over medium-high heat without stirring until mixture reaches 240°F (115°C) on candy thermometer.
2. Whip egg whites: While syrup cooks, beat egg whites and cream of tartar in stand mixer bowl until soft peaks form.
3. Add hot syrup: With mixer running on medium speed, slowly pour hot syrup down side of bowl (avoid beaters).
4. Beat to stiff peaks: Increase speed to high and beat until stiff, glossy peaks form and bowl feels cool to touch (5-7 minutes).
5. Add vanilla: Beat in vanilla and salt.

Assemble and Finish:

1. Top tart: Spoon or pipe marshmallow meringue over chocolate filling, creating peaks and swirls.
2. Torch: Use kitchen torch to lightly brown marshmallow peaks, or place under broiler for 30-60 seconds (watch carefully!).
3. Garnish: Sprinkle with mini marshmallows, chocolate shavings, and graham cracker pieces if desired.
4. Serve: Serve immediately or refrigerate up to 4 hours.

Pro Tips for Success

Crust Tips:

• Even pressing: Use measuring cup bottom to press crust evenly
• Don’t overbake: Crust should be golden but not dark brown
• Cool completely: Hot crust will melt the ganache

Ganache Tips:

• Quality chocolate: Use good chocolate for best flavor
• Temperature matters: Let cream cool slightly before adding extras
• Smooth finish: Tap pan gently to release air bubbles

Meringue Tips:

• Clean bowl: Ensure mixer bowl is completely clean and grease-free
• Candy thermometer: Accurate temperature is crucial for stability
• Work quickly: Assemble and torch while meringue is fresh

Make-Ahead Options

Timeline:

• Crust: Can be made 2 days ahead, stored covered
• Ganache: Can be made 1 day ahead, let come to room temp before using
• Assembly: Best assembled day of serving, but can be made morning of

Serving and Storage

Serving:

• Clean cuts: Use sharp knife dipped in warm water
• Room temperature: Let sit 15 minutes before slicing for easier cutting
• Portions: Serves 8-10 generous slices