Crust:

1. Preheat oven to 350F. Mix together graham cracker crumbs, sugar, and melted butter until crumbly (can also put into a food processor and pulse until crumbly).
2. Firmly press the mixture up the sides and bottom of a 10.25″ tart pan. Use the bottom of a glass or measuring cup to press the mixture into the pan (this helps the crust to hold together when slicing.)
3. Place tart pan onto a baking sheet and pre-bake crust for 10-12 minutes, or until crust.
4. Let crust cool completely while you prepare the filling.

Filling:

1. Since there is no added sweetener, use the chocolate that you enjoy eating alone. If you like more sweet chocolate, use milk chocolate or a combo of milk and semi-sweet/bittersweet chocolate. If you like rich, dark chocolate use semi or bittersweet chocolate.
2. Heat coconut milk in a saucepan over medium-high heat, just until it begins to simmer. Turn off stove and add chocolate, vanilla, and salt to the hot milk. Let chocolate sit in the hot milk for 1-2 minutes and then stir together until chocolate is melted and mixture is creamy. Let cool for several minutes before adding the eggs.
3. Whisk together eggs in a small bowl. Add a few spoonfuls of chocolate mixture to eggs and mix thoroughly. Add the tempered eggs to the chocolate mixture and blend well.
4. Pour the chocolate mixture in to the cooled crust and spread evenly across the crust.
5. Bake for 25 to 35 minutes or until the filling is set but still a little wobbly. Remove to a cooling wrack and cool completely before adding the meringue. Tart can be made the day before and refrigerated until ready to serve. Add the meringue just before serving.

Marshmallow Meringue:

1. Place egg whites, sweetener, and cream of tartar into a large bowl and set over a pot of boiling water. Careful not to let the bowl touch the water.
2. Whisk the egg whites constantly for 3-5 minutes, until mixture is very warm to the touch.
3. Pour egg whites into the bowl of a stand mixer fitted with the whisk attachment or large mixing bowl. Begin to beat on low for 1 minute and then slowly increase the speed to high. Beat until mixture begins to fluff up and hold stiff peaks, about 4-6 minutes. Careful not to over-beat.
4. Scoop egg white mixture onto the cooled chocolate tart. Swirl and make peaks with the back of a spoon and toast lightly with a kitchen torch. Best if served right away. Refrigerate leftovers in an airtight container. Serves 10-12.