Crush digestive biscuits and mix with 70g of melted butter, brown sugar, cinnamon and salt.

Divide crushed digestive biscuits into twelve 2" tart moulds, and press firmly to shape.

Bake tarts without fillings at 175 degree Celcius for 7 - 10 minutes until browned. Set aside to cool while preparing for fillings.

For ganache filling, melt dark chocolate with remaining butter and heavy cream over double boiler. Stir to mix well.

Then, remove ganache filling from heat, add in brandy and stir again to mix well.

Pour approximately 30g of ganache into each tart. Refrigerate for 2 hours.

After 2 hours, top each tart with a piece of marshmallow. Toast with a kitchen torch and serve!