Preheat oven to 375 degrees
Graham Cracker Crust
1 1/2 cups graham cracker crumbs
1/3 cup sugar
6 tablespoons butter, melted
Combine all the ingredients and press into 8 tartlet pans with removable bottoms. Place on baking sheet and bake 7 minutes. Remove from oven and allow to cool.
1 lb. bittersweet chocolate, chopped
1 1/2 cups heavy cream
Place the chopped chocolate in a bowl. Heat the cream to just simmering and pour over chopped chocolate. Stir unto glossy and smooth. Pour into tartlet shells and refrigerate until firm. Once firm apply meringue.
8 egg whites
2 cups sugar
1/2 tsp cream of tarter
2 tsp vanilla
In a heat proof bowl add egg whites and sugar. Place over a pan with simmering water. Stir egg whites and with your fingers feel for any undissolved sugar. When sugar can no longer be felt remove from heat and place in bowl of stand mixer. Beat with wire whisk attachment adding cream of tarter and vanilla until glossy and stiff peaks form. Place mixture into piping bag and pipe on cooled tartlets.
Small pieces of graham cracker
Stud the meringue topped tartlets with the marshmallows and garnish with the chocolate chunk and piece of graham cracker. Using a kitchen torch , brown the meringue and marshmallows.