One of my all-time favourite ice creams has to be Rocky Road; chocolate, marshmallows and nuts, what's not to love? So when I found the recipe for a Rocky Road tart I just had to give it a try. You know because people's lives depends on one trying to make extremely fatty (but oh so good) things such as these! I have to admit that the tart turned out to be a lot more work (steps) than I thought it was going to be, but it was so much fun to make. I do have to forewarn you though, this is a serious death by chocolate recipe.
For the crust
Preheat oven to 180°.
Crush up the biscuits into small pieces,
and then mix it together with the sugar and salt.
Transfer the mixture into a medium bowl, and mix in the melted butter.
Pour the crumbs and melted butter mixture into a round tart pan.
Press the crumbs with your hand to form an even layer on the bottom of the pan.
Bake in the oven for about 15 minutes.
Remove and allow to cool completely on a wire rack.
For the ganache
Melt 283g of chocolate in a large bowl over a pot of simmering water and in a small saucepan bring the cream to a simmer over a high heat.
Whisk ¼ cup of the hot cream into the beaten egg yolks,
then add the remaining cream.
Whisk the cream mixture with the melted chocolate, and set aside.
Coarsely chop the remaining chocolate, and transfer to a large bowl.
Toss in the 2 cups of mini marshmallows and 1 cup of almonds.
Scatter the mixture all over the cooled crust.
Reserve 1 cup of the ganache for the topping,
and pour the rest evenly on top of the filling.
Refrigerate the tart, uncovered, until firm (about an hour).
Meanwhile, cover the reserved ganache with plastic wrap,
and set aside at room temperature.
For the topping
Toss together the ¾ cup of mini marshmallows and ¼ cup chopped almonds,
Drizzle the reserved cup of ganache over tart,
and refrigerate until properly set before serving.