Chocolate Truffle S’more Tarts

In a small bowl, mix all ingredients for the crust until completely moistened. Divide evenly between 4 individual tart pans and press in. Place into the freezer while you make the filling.

For the filling, stir sugar and salt into cream in the top of a double boiler. (A heat-proof bowl over lightly simmering water works just fine!) Stir occasionally to heat cream thoroughly and dissolve sugar, about 7 minutes or so. Temper egg yolks with hot cream and mix. Pour that mixture into the double boiler and stir frequently for 10-12 minutes so the mixture can thicken. Remove from heat and stir in chocolate chips and vanilla extract. Stir until chocolate has melted and filling is a smooth and uniform consistency. Pour into tart shells evenly and let sit at room temperature. (Because the shells were in the freezer, this should take 30 minutes or so.) Place plastic wrap directly onto the filling of the tarts and refrigerate at least 2 hours or until the filling has set. (You should be able to remove the plastic wrap cleanly with no filling on it.) Store in the refrigerator until ready to serve.

When ready to serve, remove tarts from the fridge. Top each with 1/2 cup mini marshmallows and torch the top to toast. (Or stick them under a hot broiler for a few seconds.) Serve immediately.