To make the crust: Place graham crackers shells in a food processor and blend until fine crumbs remain. Alternatively, if you do not have a food processor, a rolling pin and a heavy duty freezer ziplock back will do just fine! Seal bag with as much air removed as possible, and roll out until cookies are fine crumbs. You can also buy graham cracker crumbs and this is a nice little time saver. 

Melt butter in a small microwave safe bowl, about 30 seconds. Be careful as butter might be hot and you do not want any splatter to burn you. 

Combine crumbs, butter, sugar, and vanilla in a bowl until a course sand-like mixture occurs.

Press firmly into your tart pan with a removable bottom. These pans are highly non-stick so buttering or spraying ahead of time is generally not necessary. Use a measuring cup to ensure sides and bottom of tart crust is as firmly packed as possible. Set aside. 

To make the filling:  Heat heavy cream and chocolate chips on high in microwave safe bowl for 1 minute. Whisk vigorously until smooth and lump-free.

Add in vanilla, sugar, salt, and eggs. Whisk until incorporated. 

Pour filling into the prepared tart pan, and bake at 350° for 20-25 minutes. Tart should be mostly set but slightly jiggly in the middle. (I baked mine for 22 minutes and it came out just right!).

Remove to wire rack and allow to cool completely. You may put the tart on a wire rack in the fridge to speed cooling if you’d like to. 

Pipe marshmallow fluff onto completely cooled tarts. Broil in the oven on high for a minute or two for that toasted flavor if desired. (keep a close eye as it can burn if you don't remove it quickly). Enjoy!