1Preheat oven to 350 F.
2Place the softened butter in a bowl.
3Sift the powdered sugar into the bowl, on top of the butter.
4Use a spatula to stir in the ground almonds, vanilla sugar, and salt.
5Add the egg and keep on stirring.
6Sift the flour directly into the mixture.
7Mix without forcing the dough.
8Shape a dough ball, cover the ball with plastic wrap, and refrigerate for 2 hours.
9After 2 hours, roll out the dough to 2 millimeters thick. Spread in the pie pan and use a fork to prick the bottom.
10Bake for 15 to 20 minutes.
11Chop the chocolate.
12In a saucepan, heat the cream on low heat.
13Add the chocolate and melt it little by little on low heat, while stirring.
14Remove from heat, add the diced butter and mix until obtaining a smooth cream.
15Pour the chocolate cream into the pre-cooked pie crust.
16Even out the surface and let cool completely.
17Arrange the mini marshmallows on the cream by pressing them slightly.
18Refrigerate the pie for 1 hour so the chocolate cream sets.