Rocky Road Tart
I'm pretty bad at getting recipes out in time for the holidays. So for this pie, I finally got one over on procrastination. HAH!
If you're looking for something last minute to make for your dad on Father's Day, might I recommend this hunk? Not only is it based on one of my dad's favorite ice cream flavors, but it feels like something he would make. Slap everything into a pan and done! And it's freaking delicious. Or if you're looking for something delectable to make for summertime, this tart is one step away from a s'mores pie. Perfecto.
While it is deceptively simple to make, this tart packs a caloric punch with heavy cream, melted chocolate, and toasted almonds.
But somethings are just worth it, ya know?
I found the recipe from one of my favorite cookbooks, Martha Stewart's Pies and Tarts. (She actually recommends it for Father's Day. Oh, she's good that Martha.) The recipe is so straight forward, it came out looking just like the picture.
Since I'm an adult-child, I live away from my folks. So, I'll be celebrating Father's Day with my dad next weekend. And while I'm bummed I'll not get to see him on the day, I will happily eat this pie in his honor (and possibly recreate it next week).
Bake Time: 15 minutes
Total Time: 2 hours
- 15 graham crackers sheets
- 1 tablespoon sugar
- Pinch of salt
- 5 tablespoons butter, melted
- 15 oz semisweet chocolate chips
- 1 3/4 cup heavy cream
- 2 egg yolks, beaten slightly
- 1 1/2 cup mini marshmallows
- 1 cup whole toasted almonds, roughly chopped.
1. Make the crust: Preheat oven to 350 F. Place graham crackers, sugar, and salt in a food processor or large gallon zip-lock bag. Pulse or roll with a rolling pin until finely ground. Pour into an 8-inch road springform pan or pie tin.
2. Add the melted butter and blend until completely incorporated. With fingers or a spatula, press the crust evenly into the bottom and sides of the pan, with 1-2 inch tall sides. Bake for 15 minutes, until brown. Allow to cool on a wire rack.
3. While the crust's cooling, make the Filling: mix the marshmallows, 2 ounces chocolate chips, and 1 cup almonds in a bowl. Set aside.
4. For the ganache: Melt the chocolate in a heatproof bowl, either in the microwave or over a pan of simmering water. Allow it to stay warm while you...
5. Heat the cream in a medium sauce-pan until just simmering. Slowly pour about 1/2 cup of the hot cream into the egg yolks, making sure to beat continuously. Add the egg-mixture back into the rest of the cream and continue to whisk over medium heat.
6. Pour the cream into the melted chocolate, and blend until smooth.
7. Assembly: Place the 3/4 of the dry filling into the bottom of the crust (you'll need the rest for topping). Scoop out 3/4 cup of the ganache and set aside for later. Pour the rest of the ganache evenly into the pie crust. Place in the refrigerator for one hour to set (or put it in the freezer for half). Leave the remaining ganache covered at room temperature.
8. Once the tart is set, alternate between pouring the remaining ganache and filling on top. (Ganache, filling, ganache, filling.) You want the marshmallow and almonds to look half buried, but still sitting pretty on top. Place in the fridge for at least another 10 minutes to set the top.
And you're done! A scrumptious dish that may or may not be good for you.
The only tiff I may have against this tart, is the crust was a little sparse. Of course, I always want more pie crust in my life, and it that can be easily remedied. Also, if you purchase a store-bought graham crust, this becomes an entirely no-bake pie. Oh, the sweet magic of modern America!
Happy Baking! And Happy Father's Day!