Rocky Road Tart
My Rocky Road Tart is a tribute to the ice cream of the same name. I’ve never met anyone that didn’t love all those flavors that work together to make that sinful ice cream. I have always been a fan of the rocky road flavors.
We took this dessert to a pitch in with friends recently, and it was a huge hit. It’s a beautiful dessert too. When we sat it on the serving table, we heard ooohhhhhs and ahhhhhhs!
Rocky Road Tart
Just like the ice cream of the same name, this tart is sinfully good. With loads of chocolate,almonds, and marshmallows...this recipe is a winner.
Ingredients
Crust
- 6 ounces graham crackers
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 5 tablespoons butter, melted
GANACHE AND FILLING
- 15 ounces milk chocolate
- 1 3/4 cups heavy cream
- 2 egg yolks, lightly beaten
- 2 cups mini marshmallows
- 1 cup salted almonds, lightly toasted
TOPPING
- 3/4 cups mini marshmallows
- 1/2 cup salted almonds with skins, lightly toasted
- 2 ounces bittersweet chocolate, coarsely chopped
Instructions
Make Crust
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Preheat oven to 350 degrees. Process graham crackers, sugar, and salt in a food processor until finely ground. Transfer to a bowl, and stir in melted butter. Mix until combined.
Pour mixture into a 9-inch cake ring or spring form pan set on a parchment-lined baking sheet. Press crumbs to form an even layer on bottom and sides of the pan. Bake until crust starts to turn golden, about 15 minutes. Let cool entirely on sheet on a wire rack.
Make Ganache
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Melt 10 ounces of milk chocolate in a large heatproof bowl set over a pan of simmering water; keep warm. Meanwhile, bring cream to a simmer in a medium saucepan over high heat; remove from heat. Whisk 1/4 cup hot cream into the beaten egg yolks, then whisk the yolk mixture into the remaining cream in the saucepan. Whisk cream mixture into the melted chocolate, and set the ganache aside.
Coarsely chop remaining 5 ounces bittersweet chocolate, and transfer to a large bowl. Toss in 2 cups mini marshmallows and 1 cup whole toasted almonds. Scatter mixture all over the bottom of cooled crust. Reserve 1 cup ganache for topping, and pour the rest evenly on top of the filling (do not overfill the crust). Refrigerate tart, uncovered, until firm, about 1 hour. Meanwhile, cover reserved ganache with plastic wrap, and set aside at room temperature.
Topping
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Toss together 3/4 cup mini marshmallows, 1/4 cup chopped toasted almonds, and 2 ounces chopped bittersweet chocolate; sprinkle over filling. Drizzle reserved 1 cup ganache over tart, and refrigerate 10 minutes more before cutting into slices.