Instructions

1. Preheat the oven to 325°F. Grease the sides of a 10-inch tart pan with butter or cooking spray and line the bottom with parchment paper. Set aside.
2. In a medium bowl, combine the graham cracker crumbs, sugar, butter, and salt. Stir together until the mixture starts to clump together and resembles wet sand. Transfer the crust into the prepared pan and use tor fingers to press the crust into an even layer along the bottom and sides of the pan. I like to use a measuring cup (or something else with a flat bottom) to really pack the crust in. Set aside.
3. Next, make the filling. In a saucepan over low heat, combine the chocolate and butter. Whisk in one direction (this will prevent the mixture from splitting). Whisk until fully melted and smooth. Remove from the heat.
4. In a stand mixer fitted with the whisk attachment, combine the eggs, granulated sugar, and salt. Beat on medium-high speed until light and fluffy, about 3 minutes.
5. Fold 1/3 of the egg mixture into the chocolate until well mixed. Gently fold in the remaining 2/3 of the egg mixture.
6. Pour the chocolate filling into the prepared crust and use a silicone spatula to to spread it all the way to the edges. Bake until the filling has puffed up and is just beginning to crack, about 25 minutes.
7. Allow the tart to cool for an hour before placing in the fridge to chill.
8. When ready to serve, make the meringue topping. In a stand mixer fitted with the whisk attachment, beat the egg whites until frothy. Continue beating on medium-high speed and slowly stream in the granulated sugar. Beat until the meringue is no longer gritty and holds stiff peaks when you lift the whisk up, 3 to 5 minutes.
9. Spread the meringue over the top of the pie, using a spoon to make big swirls and peaks.
10. Use a kitchen blow torch to toast the exterior of the meringue. If you don’t have a blow torch, you can also broil the tart in the oven for 1 minute, but be sure to keep an eye on it because it will toast very quickly! Enjoy!