A Rocky Road Tart + My 4th of July Round-Up!

June 26, 2011

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Chocolate, almonds, and marshmallows are one of my all time favorite combinations.  Thus, I love, love, love a “rocky road” anything. My kids also love this combo. As well as anything with caramel, blueberry muffins, a fruit tart, any kind of cookie and  s’more.  S’mores = Summer. They could care less if it is made over a camp fire or on the stove.  It is the all time favorite summer dessert and I am embarrassed to say that they eat way more than I care to admit.

A couple of years ago I came up with way to combine the two.  Sometimes, I add a bit of chocolate chunks right into the ganache.  I have been known to make some homemade marshmallows and last year I made a marshmallow meringue top – torched it and made a group of 12 year old boys very, very happy.

Last month, I had made some homemade graham crackers.  A few of them got a bit over done so I stuck them in the freezer(I think you all know by now, I hate wasting anything). Instead of using store bought, I made my crust using the “not so perfect” graham crackers and no one knew the difference.

A rocky road tart gives us the perfect combo of a s’more and a rocky road candy bar. One cannot really go wrong with graham crackers, creamy chocolate ganache wtth a bit of marcona almonds and marshmallows on top!

Rocky Road Tart
yield: 18-3″ fluted tarts or 1 9″ tart

ingredients:
graham crackers:
2 cups whole wheat pastry flour
1/2 cup whole wheat flour
1 tsp. celtic sea salt
3/4 tsp. ground cinnamon
8 oz. unsalted butter, room temp.
1/2 cup muscovado sugar
1/4(2 oz.) raw honey

crust:
1 cup graham cracker crumbs(I used homemade)
2 Tbsp. unsalted butter, melted
2 Tbsp. organic white sugar
pinch of sea salt

ganache filling
10 oz. bittersweet chocolate, chopped
1 3/4 (14 oz.) cups heavy cream
2 egg yolks
1 cup mini marshmallows
1 cup salted, marcona almonds – chopped
1/2 cup bittersweet chocolate chips

instructions:
graham crackers
• in a small bowl, whisk the two flours, salt, and cinnamon.
• in the work bowl of your electric mixer, using the paddle attachment, cream the butter and muscovado sugar until well combined.
• add the honey and mix thoroughly.
• slowly, with the mixer on low speed, add the dry ingredients.
• on a clean work surface, shape the dough into a round disc.  flatten a bit.  wrap in plastic wrap and refrigerate for about an hour (or up to 2 days).
• preheat oven to 350*
• on a lightly floured work surface(I like to use a marble slab), using 1/4 of your dough, roll out to 1/8″ thick.  place on a rimmed baking sheet lined with parchment.  put in the fridge while you roll out the rest of your dough(graham cracker dough gets soft and wet very quickly. I like my dough to rest in the fridge before cutting). repeat with all the dough.
• cut out shapes of dough. place on parchement lined rimmed baking sheet and once all the dough is shaped, poke hills in each cookie. at this point you can freeze the cookies and bake at a later date or bake right now.
• bake 13-15 minutes, rotating sheets back to front and top to bottom half way through.  the last 2-3 minutes of baking, watch closely.  this way you will avoid burning them as I had.
• let cool completely before removing from the cookie sheet.
• eat right away, store the rest, and freeze some for a rainy day.

crust:
• melt butter and set aside.
• in the bowl of a food processor fitted with the metal blade, pulse the graham crackers, sugar, and salt.  when mixture resembles coarse sand, add the melted butter.
• press mixture into a 9″ tart pan or individual vessels (I sprayed them with a bit of cooking spray).
• bake in preheated 350* oven for 8-10 minutes. set aside to cool.

ganache:
• place chopped chocolate in a glass bowl set over a pan of simmering water. when completely melted take off the pan and set aside.
• in a small sauce pan, simmer the cream until warm.  mix a small amount of warm cream into the egg yolks, repeat until the cream and eggs are tempered.
• put the tempered egg/cream mixture into the pot with the rest of the milk. add the chocolate and combine completely. set aside.

assembly:
• place the chopped almonds and marshmallows into the pre-baked crusts (either individually or the 9″ tart).  fill with ganache.
• top with more almonds and marshmallows. torch the marshmallows.
• top with a bit of left over ganache.
• store in the fridge for 3 days.

Inspiring July 4th Recipes

Cocktails
Watermelonade – Food 52
The Great Margarita – Aida Mollenkamp
Strawberry Basil Lemonade – What’s Gaby Cooking
Black Tea Cocktail – Eat Love Drink

Salads and Sides
Green Bean Salad with Sweet Tomatoes + Corn – A Food Centric Life
Shaved Fennel Salad – 101 Cookbooks
Pineapple Salsa – Two Peas and their Pod
Avocado Dip – Dine and Dish
Feed a Crowd Salad – The Urban Baker
Cucumber Ribbon Salad – Tastespotting Blog

Hot Dogs and Stuff
Gluten Free Corn Dogs – Deliciously Organic
BBQ Beef Sandwiches – The Urban Baker
Quick Rib Eye Steak Sandwich – Kitchen Corners
Piquant Pulled Pork – Matt Bites
Umami Burger with Port + Stilton – The Bitten Word
BBQ Pulled Chicken Sandwiches – The Comfort of Cooking

Sweets + Treats
4th of July Cake Pops – My Juice Cup
Cherry Clafoutis – Plum Pie Cooks
Berry Pies + Celebrating the 4th of July – The Urban Baker
Rustic Rhubarb and Raspberry Tartlets – La Tartine Gourmande
Paula Deens Cream Cheese Pound Cake – Recipe Girl
Red, White, and Blue Cupcakes – Tidy Mom
Strawberry Lemon Granita – My Baking Addiction
Easy Strawberry Sorbet – Cookin Canuck
Blueberry Crumb Bars – Smitten Kitchen
Partriotic Cupcakes – I am Baker
Gluten Free Strawberry Snack Cakes – Family Fresh Cooking
Red Velvet Sheet Cake – The Pioneer Woman
Red, White, + Blue Cupcakes – Bake at 350
Sugar Cookie Bars – The Urban Baker

Crafts + Decorations
Free Printable Patriotic Decorations – Magnolia Creative Company
Decorate your Kids Bikes – Martha Stewart Living