• Graham Cracker Crust
• Preheat oven to 350 degrees F.
• Combine graham crumbs and melted butter in a bowl, mix well and press into aluminum tart shells or in a muffin tray lined with cupcake liners.
• Bake for about 10 minutes or until gold brown. Remove from oven and let cool completely.
• Chocolate ganache filling
• Place chocolate wafers in small bowl and microwave in 20 second intervals until soft.
• Warm up cream in a glass in microwave until hot. You can do this over the stove too.
• Pour the cream into the bowl with the chocolate.
• Stir until all the chocolate is melted and smooth and the cream is well incorporated with chocolate. Let cool completely.
• Marshmallow Meringue
• Mix all the ingredients in a metal bowl and place over 2 inches of boiling water.
• Whisk until frothy and the sugar has melted. Test this by checking if the mixture is gritty. If it's not gritty you are goo to go.
• Whisk using a stand mixer or hand mixer until light, fluffy, glossy and stiff.
  

Assembly instructions:

• Pour chocolate ganache into the graham cracker filled tart shells. Refrigerate for 1 hour.
• Place marshmallow meringue into a pastry bag fitted with a large star attachment and pipe out around the outer edge making your way into the middle in a circular motion. If you have a kitchen torch, roast the top of the marshmallow fluff for a "real" s'mores effect.
• Refrigerate until ready to serve.