I’ve been in a funk the last few days and so have turned to my old favorites, Hemingway and Fitzgerald. Tender is the Night is definitely my favorite work by F. Scott Fitzgerald. It is beautiful and sad, written in the midst of the Great Depression and at a low point in Fitzgerald’s life. Holly Golightly might call it the mean reds but I call it needing to go home and watch British TV while eating chocolate and having a large mug of tea. I may not be in the Great Depression but sometimes I feel like things are passing me by and I don’t know how to fix them. So you get chocolate.
Besides Fitzgerald, another great thing which came from the Great Depression was rocky road ice cream. It was created by William Dreyer and Joseph Edy’s to cheer people up according the Dreyer’s website. I am not a big fan of chocolate ice cream and so decided to try Martha Stewart’s adaptation of this classic American treat. If nothing else, I figured it would give me an excuse to buy one of those PoundPlus bars from Trader Joes.
I made a few adjustments because frankly I was concerned that eating more that a small slice of a pound of melted chocolate might be too much for most people. I should not be left to complete these kinds of challenges on my own. I cut down in the chocolate used (slightly) and reduced the amount of almonds and marshmallows. I wanted a chocolate tart with marshmallows and almonds in it. Not a marshmallow and almond tart held together by chocolate (which also sounds fantastic). So feel free to adjust the ratios. We should at least get exactly what we want in the kitchen if no where else!
Rocky Road Tart
Adapted from Martha Stewart
2 c mini marshmallows
15 oz bittersweet chocolate
6 oz graham crackers (about 11)
1/4 c almonds with skins, lightly toasted
1 3/4 c heavy cream
1 tbsp sugar
2 large egg yolks
1/8 tsp salt
5 tablespoons unsalted butter, melted
Preheat oven to 350 degrees. Add graham crackers, sugar, and salt in a food processor until finely ground. Add melted butter to food processor and quickly whirl to combine. Press mixture into a 9″ springform pan with your hand, forming an even layer. Bake until crust turns golden brown, approximately 15 minutes. Set aside to cool.
Melt 10 oz chocolate in a saucepan over very low heat. Warm cream in separate pan or microwave till just below a simmer. Add some cream to egg yolks and whisk quickly to bring eggs up to temperature. Then return egg yolk to remaining cream. Whisk cream into melted chocolate and set aside to cool.
Chop remaining chocolate and almonds. Mix with marshmallows in a bowl. Scatter half of mixture over cooled crust. Pour chocolate ganache into crust, reserving 1 cup for topping. Place tart into refrigerator to cool about 1 hour, or until firm.
Once firm, cover tart with remaining chocolate-almond-marshmallow mixture. Drizzle reserved ganache over tart and refrigerate 10 more minutes before serving.
Store tart in the fridge for 3-4 days if you can wait that long to eat it all!