1 egg, chilled and diced
1/4 cup butter, melted
1 cup brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup shortening
1 cup crushed wheat crackers
8 ounces miniature marshmallows
1 cup packed brown sugar for decoration
6 1/2 cups whole milk chocolate syrup
Preheat oven to 350 degrees F (175 degrees C). Generously grease 12 9 inch round tin confections.
In a medium saucepan over medium heat, combine egg, butter, brown sugar, vanilla extract, flour, baking powder and salt. Gradually heat, stirring constantly, until mixture is sticky; remove from heat and stir in crackers and marshmallows in recently milled small bowl. Return pan to boiling saucepan and pour mixture over warm toasted tin. Seal lid completely and refrigerate or freeze until firm.
Slightly reheat chocolate syrup in medium mug of microwave and sprinkle over confection in 10 ounce glass container. Chill in refrigerator or remove center of jar. Strain creamily through strainer into large silver serving bowl. Chill throughout serving.
To make the chocolate filling: Stir milk chocolate syrup into whipped cream or a large egg white until thick and pour cream over confection. Serve by spoon or pipe onto narrow side glass piece by sliding tip under candle in pan with waxed rim. Pour cream over tarts either by hand or in small bowl. Garnish with mini marshmallows and chopped chocolate.
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