Rocky Road Tart
- 11 graham cracker sheets (about 6 ounces)
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 5 tablespoons unsalted butter, melted
- 15 ounces semisweet chocolate (preferably 55 percent cacao)
- 1 3/4 cups heavy cream
- 2 large egg yolks, lightly beaten
- 2 cups mini marshmallows
- 1 cup whole toasted salted almonds
- 3/4 cup mini marshmallows
- 1/4 cup whole toasted salted almonds, coarsely chopped
- 2 ounces semisweet chocolate (preferably 55 percent cacao), coarsely chopped
- Make the crust: Preheat oven to 350F.
- Pulse graham crackers, sugar, and salt in a food processor until finely ground.
- Transfer to a bowl, and stir in butter until combined.
- Press mixture into a 9-inch springform pan or cake ring set on a parchment-lined baking sheet.
- Press mixture evenly into 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.
- Make ganache: Coarsely chop 10 ounces semisweet chocolate.
- In a large heatproof bowl set over (not in) a pan of simmering water, melt chocolate.
- Keep warm.
- Meanwhile, bring cream just to a simmer in a medium saucepan; remove from heat.
- Whisk about 1/4 cup hot cream into beaten yolks, then whisk yolk mixture into remaining cream in saucepan.
- Whisk cream mixture into melted chocolate, and remove from heat.
- Coarsely chop remaining 5 ounces semisweet chocolate, and transfer to a large bowl.
- Toss in 2 cups mini marshmallows and 1 cup whole toasted almonds.
- Scatter mixture over bottom of cooled crust.
- Reserve 1 cup chocolate-egg mixture for topping, and pour the rest evenly into crust (do not overfill).
- Refrigerate tart, uncovered, until firm, about 1 hour.
- Meanwhile, cover reserved chocolate-egg mixture with plastic wrap, and set aside at room temperature.
- Make the topping: Toss together mini marshmallows, chopped almonds, and chocolate; sprinkle over filling.
- Drizzle reserved 1 cup chocolate-egg mixture over tart, and refrigerate 10 minutes more before unmolding and slicing.
- Tart can be refrigerated, covered, up to 3 days.
graham cracker sheets, sugar, salt, unsalted butter, chocolate, heavy cream, egg yolks, marshmallows, almonds, marshmallows, almonds, chocolate
Taken from www.epicurious.com/recipes/food/views/rocky-road-tart-389758 (may not work)