4-Ingredient Chocolate Marshmallow Tart

I'm almost speechless here. How should I describe this amazing tart...? Imagine if warm s'mores and dark chocolate fudge had a baby. A tart baby. Flaky crust, fudgy chocolate filling, toasted marshmallow top. This might be the most incredible thing I've ever made. And you need just 4 ingredients.

I'm seriously floored by each slice of this magical tart. The chocolate filling firms up when it sets, creating a sumptuous, fudge-like middle. And those toasty marshmallow on top add equal part sweetness and nutty goodness.

I mean... look at that exquisite presentation! The tart pan creates the rippled edges - requiring no work on your part. Then, for the filling, you simply melt chocolate and sweetened condensed milk together and pour it over the baked crust. Top with mini marshmallows, pop the tart in the oven for a few more minutes and, BOOM! The world's best/easiest tart comes to life!

Don't have a tart pan? No problem! You can also make this a "pie"; simply use a pie pan instead of a tart pan.

So, let's recap: Chewy/toasty marshmallows, fudgy middle, crisp, flaky pie crust. I know you'll love this...

4-Ingredient Chocolate Marshmallow Tart

1 refrigerated pie crust
14-ounce can sweetened condensed milk
2 cups semisweet chocolate chips
1 1/2 cups mini marshmallows

Preheat the oven to 450 degrees.
Press the pie crust into the bottom and up the sides of a removable-bottom tart pan. Prick the bottom of the crust all over with a fork.
Bake for 10 to 12 minutes, until golden brown. Remove from the oven, reduce the oven temperature to 375 degrees and set aside.
Melt the sweetened condensed milk and chocolate chips together in a medium saucepan over medium heat. When the mixture is smooth, pour it into the prepared tart crust and smooth the surface. Top the filling with the marshmallows and spread out in an even layer.
Return the tart to the oven and bake for 3 to 4 minutes, until the marshmallows are golden.
Cool before cutting into wedges.
Makes 1 tart (serves 10-12)