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Rocky Road Tart

Recipe photo courtesy of Charles Schiller

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

Source: Martha Stewart Living, August 2004
Yield

Ingredients

FOR THE CRUST:

FOR THE GANACHE AND FILLING:

FOR THE TOPPING:

Directions

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.

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Reviews

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How would you rate this recipe?
16
  • 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

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