#Make_the_Crust:

Preheat the oven to 350° and generously grease with non-stick spray. Loose bottom tart tins. Set aside.

Use a food processor or blender to blend the digestive biscuits into crumbs, into a flour-like consistency. Pour them into a bowl and mix with the melted butter.

#Make_the_Filling:

Add the chopped chocolate and butter to a heat-proof bowl. Set aside.
Heat the double cream in a pot until lightly simmering. Pour the double cream over the chocolate and butter, and mix until the chunks of chocolate are completely melted.

If there are any chunks left, put the bowl in the microwave and heat in 10-second increments until fully melted.
Pour the chocolate evenly over top the cooled crusts. Place in the fridge for at least 2 hours to set.

#Top_with_Marshmallows:

Once the pies have set, place the marshmallows on top of the each pie. Gently press them with finger tips. If using a butane torch, torch the tops lightly. Place them back in the fridge for 20 minutes to set. Enjoy!