Browned Marshmallow Hot Cocoa Tart

Crust: Preheat oven to 375°F. Combine flour and sugar in the bowl of a food processor fitted with the metal blade. Add butter and pulse until mixture is resembles coarse crumbs. Pulse in water, 1 tablespoon at a time until the dough holds together when pressed between your fingers. Shape into a smooth ball. Refrigerate dough 1 hour then roll into a circle large enough to line a 9-inch tart pan with a removeable bottom. Transfer the dough to the tart pan and flute the top edge of the crusts. Prick the bottom of the tart with a fork. Line with parchment paper and fill with rice beans or pie weights. Bake 10 to 15 minutes or until crust is opaque. Remove from oven and remove tart weights. Return to oven and bake for an additional 5 minutes or until crust appears very dry and begins to brown. Allow to cool while making filling. Reduce oven temperature to 350°F.

Filling: Bring cream to a boil and pour over chocolate and butter in a bowl and let stand 5 minutes. Gently stir with a whisk until smooth. Whisk together eggs, vanilla, and salt in a larger bowl, then whisk in melted chocolate.

Pour filling into crust. Bake until filling has set around the edges and just begins to crack. Remove from oven and cool at room temperature until the pan is cool enough to hold. Transfer to the refrigerator and chill for one hour.

Top the tart evenly with mini marshmallows. Broil 6-inches from the broiler until marshmallows are browned – this will be quick so watch the tart carefully or toast using a blow torch. Return the tart to the refrigerator and chill until ready to serve.