1. Place biscuits in a food processor and process to crush. Add melted butter and pulse to combine. Press crumb mixture to firmly cover the base and sides of a 22cm springform cake tin. Refrigerate to set.
2. Melt coarsely chopped dark chocolate or melts and cream together, either in the microwave or in a heatproof bowl over a pan of simmering water. Stir until smooth, then whisk in 2 egg yolks and set aside to cool to room temperature.
3. Scatter half of the quartered marshmallows and toasted almonds over the base of the biscuit crust, then pour over half the cooled chocolate mixture. Refrigerate, uncovered, for 1 hour or until firm. Scatter with the remaining marshmallows and almonds and pour over remaining chocolate mixture. Refrigerate for 1 hour to set.
4. Decorate surface with topping marsh-mallows and slivered almonds. Drizzle melted chocolate in fine lines all over surface. This tart will last up to three days if stored in the fridge. Slice with a hot knife to serve in wedges.

Tip: To toast almonds, spread them in a single layer over a baking tray. Bake at 180 degC for 10 minutes or until golden brown. Remove to cool.