Preheat the oven to 400 degrees F.
In the bowl of a food processor
, add the flours, sugar and salt and pulse
to combine. Drop in the cold butter and pulse until a coarse crumb texture forms. Add the vanilla and honey. Continue pulsing until the dough just comes together.
Press the dough into a 4 by 14-inch fluted tart pan
or a 9-inch pie plate
. Cover the crust with parchment paper or aluminum foil and weigh it down with either rice
or pastry weights. Bake until lightly browned, about 15 minutes. If the crust is still pale in color, remove the parchment paper and pie weights
and bake until lightly browned, about 5 minutes more. Let the pastry cool completely.
Melt the marshmallows in a heavy-bottomed saucepan
over medium-low heat, stirring occasionally. Remove the pan from the heat when the marshmallows are thoroughly melted and smooth.
In a standing mixer fitted with the whisk
attachment, whip the egg whites until soft peaks form. With the mixer
running, pour in the melted marshmallows and whip
until the ingredients are completely combined, smooth and slightly cooled. Spread the filling into the cooled crust
. Refrigerate until the filling is completely set, about 30 minutes.
Heat the cream in a small pot over medium heat until hot. In a medium bowl, combine the chocolate with the butter. Pour in the hot cream and mix to melt
and incorporate the ingredients completely. Pour the glaze over the top of the marshmallow
filling and spread it in an even layer so the filling is entirely covered. Return it to the refrigerator until the glaze
sets up. Slice and serve.