Rocky Road Tart

Sometimes the road to happiness is paved with marshmallows, almonds, and chocolate chunks. Our version of the beloved ice cream -- named for its resemblance to a pebbly path -- is an easy-to-make candy tart. The only part you bake is the graham-cracker crust. Then pile on the yummy fillings, add ganache, and refrigerate. When you serve it, the reception will be anything but rocky.

Rocky Road Tart
Rocky Road Tart

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • FOR THE CRUST:

  • 6

    ounces graham crackers (about 11)

  • 1

    tablespoon sugar

  • 1/8

    teaspoon salt

  • 5

    tablespoons unsalted butter, melted

  • FOR THE GANACHE AND FILLING:

  • 15

    ounces bittersweet chocolate

  • 1 3/4

    cups heavy cream

  • 2

    large egg yolks, lightly beaten

  • 2

    cups mini marshmallows

  • 1

    cup salted almonds with skins, lightly toasted

  • FOR THE TOPPING:

  • 3/4

    cups mini marshmallows

  • 1/4

    cup salted almonds with skins, lightly toasted and coarsely chopped

  • 2

    ounces bittersweet chocolate, coarsely chopped (about 1/3 cup)

Directions

1.Make crust: Preheat oven to 350 degrees. Process graham crackers, sugar, and salt in a food processor until finely ground. Transfer to a medium bowl, and stir in melted butter. Mix until combined. 2.Pour mixture into a 9-inch cake ring or springform pan set on a parchment-lined baking sheet. Press crumbs with your hand or the bottom of a glass to form an even layer on bottom and up sides of pan. Bake until crust just starts to turn golden brown, about 15 minutes. Let cool completely on sheet on a wire rack. 3.Make ganache: Melt 10 ounces bittersweet chocolate in a large heatproof bowl set over a pan of simmering water; keep warm. Meanwhile, bring cream just 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 saucepan. Whisk cream mixture into the melted chocolate, and set the ganache aside. 4.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 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. 5.Make topping: 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. Cook's Note To toast almonds, spread in a single layer on a rimmed baking sheet; bake at 350 degrees until fragrant, 10 minutes.

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