S'more tart: spiced tart shell, dark chocolate custard, torched Italian meringue

In a food processor, blend flour, sugar, egg yolk, cream (coconut cream here), a sprinkle of sea salt, cold diced butter and a small pinch each of cinnamon, clove and nutmeg until it forms one mass of dough.

Shape into a square or rectangle, cover with plastic and chill about half an hour.

Dust the surface with all-purpose flour, roll the dough no less than a quarter inch thick and cut as many 4-inch discs as possible.

Transfer to a baking tray lined with parchment or a silpat and press a mason jar top into the middle of each to make an indentation for the filling.

Bake at 350F for 20 minutes or until solid golden brown.

Stir milk, sugar and cornstarch in a metal bowl over a double boiler until the sugar dissolves; add the dark chocolate and stir to about 150F.

Temper a small amount into the egg yolk, return to the double boiler and stir to 170F for about 2 to 3 minutes.

Remove from heat, cover with plastic and chill 1 hour to thicken.

Cool the tart shells a few minutes. Pipe a small circle of the chilled chocolate filling inside each shell, smooth with a spatula and return to the fridge.

For the Italian meringue, bring equal parts sugar and water in a small pot to 230 to 240F; meanwhile whip the egg whites until frothy.

Slowly drizzle in the syrup while whisking constantly, pausing every few seconds, so the whites do not scramble; whisk on to soft, shiny peaks.

Pipe the meringue on top and use the spatula to make little licks for a spiky texture (optional).

Caramelize the meringue with a torch or under the broiler and sprinkle with graham cracker crumble.