Ingredients

• 1 cup Unbleached White All-Purpose Flour (125 g)
• ½ cup Almond Flour (56 g)
• ⅓ cup Powdered Sugar (40 g)
• ¼ tsp Kosher Salt
• 7 Tbsp cold Unsalted Butter, cubed (98 g)
• 1 Egg Yolk

• 12 oz Semi-Sweet Chocolate, preferably from a bar, chopped
• 1 ¼ cups Heavy Cream (300 g)
• 3 Tbsp unsalted Butter, room temperature (42 g)

• 4 Egg Whites
• ¾ cup Granulated Sugar (150 g)
• ½ tsp Cream of Tartar
• ¾ tsp Vanilla Extract

Instructions

1. For the tart crust: Add flours, sugar and salt to the bowl of a food processor and process until combined.
2. Add butter and pulse until the butter breaks down and takes on a sandy appearance. Add egg yolk, then pulse until no flour remains and a clump of dough begins to form.
3. Knead dough on a lightly floured surface if needed, then transfer to a 9-inch tart pan with a removable bottom. Evenly press along the bottom and up the sides of the pan. Gently prick the dough with a fork all over, wrap with plastic wrap and freeze for 30 minutes.
4. Heat oven to 350°F and line a large baking sheet with parchment paper. Unwrap tart and place on the prepared baking sheet. Bake until golden, 18–23 minutes. Let cool completely.
5. For the ganache: Add chocolate to a medium bowl. Heat heavy cream in a saucepan over medium heat. Remove from heat once the cream just begins to simmer. Pour over the chocolate and let sit for 3–4 minutes.
6. Add cubed butter and whisk everything together until smooth and glossy.
7. Pour ganache into the tart and place in the fridge, uncovered, for about 1 hour, or until the ganache has set.
8. For the marshmallow meringue: Add egg whites, sugar, cream of tartar and salt to a large heatproof bowl. Place on top of a saucepan filled with a few inches of simmering water set over medium-low heat, taking care that the bowl doesn’t touch the water.
9. Whisk constantly until sugar has dissolved and the mixture reaches 160°F.
10. Transfer mixture to the bowl of a standing mixer. Add vanilla, then beat using a whisk attachment on high until stiff, glossy peaks form.
11. Spoon meringue over the top of the tart. Use a kitchen torch to gently toast. Cut, serve and enjoy!