Rocky Road Tart
Treat Dad to something special on Father’s Day: an over-the-top, unforgettable chocolate dessert. Just like the fudge and the ice-cream variety of the same name, our Rocky Road Tart is jam-packed with mini marshmallows, salted almonds, and chocolate chunks, all in an easy graham-cracker crust. It’s sure to become an annual tradition.
The eggs in this recipe are not fully cooked; it should not be served to pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Recipe information
Yield
Makes one 9-inch tart
Ingredients
For the Crust
For the Ganache and Filling
For the Topping
Preparation
Step 1
Make the crust: Preheat oven to 350°F. Pulse graham crackers, sugar, and salt in a food processor until finely ground. Transfer to a bowl, and stir in butter until combined.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
