Rocky Road Tart
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Rocky Road Tart
Ingredients
Crust
170g digestive biscuits
1 tbsp sugar
1/8 tsp salt
5 tbsp unsalted butter, melted
Ganache and filling
425 g semisweet chocolate (I used 55%), coarsely chopped
1 3/4 cups heavy cream
2 large egg yolks, lightly beaten
2 cups mini marshmallows
1 cup whole toasted salted almonds
Topping
3/4 cup mini marshmallows
1/4 cup whole toasted salted almonds, coarsely chopped
57 g semisweet chocolate (again I used 55%), coarsely chopped
1. Make the crust: Preheat oven to 170 deg C. Pulse digestive biscuits, sugar, salt in a food processor until finely ground. Transfer to a bowl, stir in butter until combined.
2. Press mixture into a 9 inch springfield 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 cook completely on sheet on a wire rack.
3. Make ganache: Coarsely chop 283 g 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 mixture into melted chocolate, and remove from heat.
4. Coarsely chop remaining 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 PR the rest everly into crust (do not overfill). Refrigerate tart, uncovered, until firm, about 1 hour. Meanwhile, cover reserved chocolate-egg mixture with plastic wrap, set aside at room temperature.
5. Make the topping: toss together mini marshmallows, chopped almonds and sprinkle over filling. Drizzle reserved 1 cup chocolate-egg mixture over tart, and refrigerate 30 minutes before unmoulding and slicing. Tart can be refrigerated, covered, up to 3 days.
Note: 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. Alternatively, you may substitute 1/2 cup of silken tofu. Tofu can be eaten raw.
Adapted from: Martha Stewart's Pies and Tarts

Labels: Cakes, Pastries, Recipe