This rocky road tart is an almost no-bake dessert, packed with sweet marshmallows, crunchy nuts, and creamy chocolate.
Hi hi! How’s your April going so far? Mine is good, but it looks like we’re finally going to have some serious El Niño rain. I know we need rain down here in San Diego but I’m still being a baby about it. I like sun!
But on to food—that’s why we’re all here, right? I clipped this rocky road tart recipe out of a copy of Living forever ago but didn’t get around to making it until recently.
More precisely, I forgot about it because it was buried in a pile of literally hundreds of recipes clipped from magazines and newspapers, a collection I started in the dark ages of the internet and continue to add to even though ALL THE RECIPES now can be found online.
And, um, the tart was a hit with my family. To put it mildly. This was our Christmas dessert and it we took that tart down very quickly. (It feels like we were gobbling Christmas dinner last week, not four months ago. TIME, please slow down!)
Is it even possible to go wrong with chocolate, nuts, and marshmallows? I don’t think it is.
This gorgeous dessert tastes even better than it looks. I’ll just say it: Martha Stewart (or whoever actually developed this recipe) is a genius.
The smooshy marshmallows and crunchy nuts complement the creamy chocolate ganache so beautifully you’ll swoon. You’ll actually swoon. I swooned. And I can get behind anything made with a graham cracker crust. This particular crust is a little more crumbly than some because I added almonds to it. Your slices might not be perfect to look at but they will still be super delish. If you’re concerned about the aesthetics just omit the almonds and use two more graham crackers.
The rocky road tart is pretty quick to put together so it’s perfect when you’re looking for an easy dessert that’s still worthy of serving to guests. And it’s almost no-bake so if you’re experiencing warmer temperatures than I am, you don’t have to put up with a hot oven for too long.
And for some reason, it seems like a great spring-time dessert. Maybe because of the marshmallows? So keep this recipe in mind for, say, a lovely ending to a Mother’s Day brunch.
Don’t hate me for talking about Mother’s Day already. Time moves fast enough without me hurrying it along!
- 5 ounces graham crackers (about 10 crackers)
- 1 ounce roasted salted almonds
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 5 tablespoons butter, melted
- 10 ounces bittersweet chocolate, finely chopped
- 1 3/4 cups heavy cream
- 2 large egg yolks, lightly beaten
- 5 ounces bittersweet chocolate, coarsely chopped
- 2 cups mini marshmallows
- 1 cup roasted salted almonds, coarsely chopped
- 3/4 cup mini marshmallows
- 1/4 cup roasted salted almonds, coarsely chopped
- 2 ounces bittersweet chocolate, coarsely chopped
- Preheat oven to 350 degrees.
- Process graham crackers, almonds, sugar, and salt in a food processor until finely ground. Transfer to a medium mixing bowl and stir in melted butter. Pour mixture into a 9-inch springform pan. Press crumbs into an even layer on the bottom and halfway up the side of the pan. Place onto a baking sheet and bake until crust is light golden brown, about 15 minutes. Cool completely on a wire rack.
- Melt chocolate in 30-second intervals in the microwave, stirring after each interval, until chocolate is melted and smooth. Bring cream just to a simmer in a medium saucepan over high heat. Remove from heat and whisk 1/4 cup of warm cream into the egg yolks, then whisk the yolk-cream mixture into the remaining warm cream. Whisk cream mixture into the melted chocolate and set aside.
- Combine chocolate, mini marshmallows, and chopped almonds in a large mixing bowl. Scatter over crust.
- Reserve 1/2 cup of ganache and set aside at room temperature. Pour remaining ganache over the filling. Refrigerate tart, uncovered, until firm, about 1 hour.
- Combine marshmallows, almonds, and chocolate. Sprinkle over refrigerated tart. Drizzle reserved ganache over tart and refrigerate 10 minutes before cutting and serving.
- May be refrigerated for up to 3 days.