"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rocky Road Tart Recipe

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This recipe for Rocky Road Tart, by , is from May I Have That Recipe ?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Fine Cooking
Added: Monday, March 31, 2008


11 graham crackers
1 T sugar
1/8 t. salt
5 T. unsalted butter, melted
15 oz bittersweet chocolate
1 3/4 c. heavy cream
2 large egg yolks, lightly beaten
2 c. mini marshmallows
1 c. salted almonds with skins, lightly toasted
3/4 c. mini marshmallows
1/4 c. salted almonds, lightly toasted & coarsely chopped
2 oz. bittersweet chocolate, coarsely chopped

1. Make crust: Preheat oven to 350 Process graham crackers, sugar, and salt in food processor until finely ground. Transfer to a medium bowl, and stir in melted butter. Mix until combined.
2. Pour mixture into a 9" cake ring or springform pan set on a parchment-lined baking sheet. Press crumbs with your hand or the bottom of a glass to for an even layer on bottom and up sides of pan. Bake at 350 degrees 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 oz. 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 c. 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 oz. bittersweet chocolate, and transfer to a large bowl. Toss in 2 cups mini marshmallows and 1 c. whole toasted almonds. Scatter mixture all over bottom of cooled crust. Reserve 1 c. ganache for topping, and pour the rest evenly on top of the filling (do not overfill 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 c. mini marshmallows, 1/4 c. chopped toasted almonds, and 2 oz. chopped bittersweet chocolate; sprinkle over filling. Drizzle reserved 1 c. ganache over tart, and refrigerate 10 minutes more before cutting into slices. Tart can be refrigerated, cover, up to 3 days.

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