Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Rocky Road Tart 4.0 (16) 11 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Photo: Charles Schiller Yield: 1 9-inch tart The rocky road to heaven is paved with marshmallows, almonds, chocolate, and graham crackers. Ingredients FOR THE CRUST: 6 ounces graham crackers (about 11) 1 tablespoon sugar ⅛ teaspoon salt 5 tablespoons unsalted butter, melted FOR THE GANACHE AND FILLING: 15 ounces bittersweet chocolate 1 ¾ cups heavy cream 2 large egg yolks, lightly beaten 2 cups mini marshmallows 1 cup salted almonds with skins, lightly toasted FOR THE TOPPING: ¾ cups mini marshmallows ¼ cup salted almonds with skins, lightly toasted and coarsely chopped 2 ounces bittersweet chocolate, coarsely chopped (about ⅓ cup) Directions 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. 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. 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. 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. 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. Print