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Rocky Road Tart

16

The rocky road to heaven is paved with marshmallows, almonds, chocolate, and graham crackers.

  • Yield: Makes one 9-inch tart

Photography: Charles Schiller

Source: Martha Stewart Living, August 2004

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 Notes

To toast almonds, spread in a single layer on a rimmed baking sheet; bake at 350 degrees until fragrant, 10 minutes. Tart can be refrigerated, covered, up to 3 days.

Reviews Add a comment

  • MS10976334
    20 FEB, 2013
    i made is for work and it was good. i had some left over filling and made rocky road candy it was so good.
    Reply
  • melara88
    3 DEC, 2008
    i tried this recipe and it turnes out great!! really chewy and crunchy at the same time....perfect combination! I used semisweet chocolate though... PLUS it looked beautiful and everybody liked it! THANK YOU SO MUCH!!
    Reply
  • GreenlikeaBean
    22 NOV, 2008
    This was decent, but for some reason my marshmallows got gummy and it was hard to cut into slices. I threw most of it away but I probably did something wrong =D
    Reply
  • Shadow_Kitten
    10 SEP, 2008
    GREAT recipe! I made this in Home Ec earlier this year, EASILY the best recipe in the class! Everyone was really impressed . . . thank you SOOO much! I drizzled some pink chocolate on top for extra colour.
    Reply
  • MS12482409
    7 AUG, 2008
    This tart makes a great presentation! My family rated it a 7 out of 10 overall. I would make two changes to the recipe. (1) Put chopped nuts on the inside instead of whole nuts. The whole nuts fall out when being eaten and are too difficult to pick up with the fork. I would chop the almonds into large pieces, maybe into halves. (2) As someone else said, one cup of reserved ganache is too much to drizzle over the top. I would reserve only 1/2 cup for the drizzle.
    Reply
  • adozeneggs
    20 JUL, 2008
    I made this to take to a party and it was a huge hit. Most definitely a crowd pleaser. I made mine in a tart pan, not a springform. It came out a little thinner than the one in the picture, but, was attractive and delicious.
    Reply
  • DessertFanatic
    6 MAR, 2008
    I LOVED this recipe! I loved the saltiness from the almonds in contrast to the sweetness of the marshmallows and chocolate. I loved the different textures of the soft marshallows and the crunchy almonds. I looks very impressive. I didn't think a whole cup needed to be reserved to drizzle over the top. I only used, maybe half of it. I think the crust needed more butter to hold it together, because when I cut it into slices, it fell apart into crumbs. DELISH! Definite keeper!
    Reply
  • LilMizPiper
    26 FEB, 2008
    Sorry about my previosu comments, I didn't mean to send it so many times. My computer's not working so my comments are incomplete. I was just trying to say I loved thsi recipe
    Reply
  • LilMizPiper
    14 FEB, 2008
    I made this tart for my Home Ec assignment
    Reply
  • LilMizPiper
    14 FEB, 2008
    I made this tart for my Home Ec assignment
    Reply