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

1. Make the crust: Preheat oven to 350F.
2. Pulse graham crackers, sugar, and salt in a food processor until finely ground.
3. Transfer to a bowl, and stir in butter until combined.
4. Press mixture into a 9-inch springform pan or cake ring set on a parchment-lined baking sheet.
5. Press mixture evenly into bottom and up sides of pan.
6. Bake until crust just starts to turn golden brown, about 15 minutes.
7. Let cool completely on sheet on a wire rack.
8. Make ganache: Coarsely chop 10 ounces semisweet chocolate.
9. In a large heatproof bowl set over (not in) a pan of simmering water, melt chocolate.
10. Keep warm.
11. Meanwhile, bring cream just to a simmer in a medium saucepan; remove from heat.
12. Whisk about 1/4 cup hot cream into beaten yolks, then whisk yolk mixture into remaining cream in saucepan.
13. Whisk cream mixture into melted chocolate, and remove from heat.
14. Coarsely chop remaining 5 ounces semisweet chocolate, and transfer to a large bowl.
15. Toss in 2 cups mini marshmallows and 1 cup whole toasted almonds.
16. Scatter mixture over bottom of cooled crust.
17. Reserve 1 cup chocolate-egg mixture for topping, and pour the rest evenly into crust (do not overfill).
18. Refrigerate tart, uncovered, until firm, about 1 hour.
19. Meanwhile, cover reserved chocolate-egg mixture with plastic wrap, and set aside at room temperature.
20. Make the topping: Toss together mini marshmallows, chopped almonds, and chocolate; sprinkle over filling.
21. Drizzle reserved 1 cup chocolate-egg mixture over tart, and refrigerate 10 minutes more before unmolding and slicing.
22. 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)