JUNE 7, 2009

I volunteered to bring dessert to Isaac’s baseball party. As Eli was going camping with his teacher this weekend, I decided to make some homemade marshmallows for the camp out.  As I had had an over abundance of marshmallows, I figured I couldn’t go wrong with the Rocky Road Tart.  The recipe suggests it be made in a spring form pan, however since it was going to be feeding lots of  people I choose to make it in a 9 x 9 square tart pan.

I pretty much like most foods that have a marshmallow in it.  See’s Scotch Kiss, Rocky Road ice cream, and a S’mores.  I especially like the chocolate covered marshmallow twists only sold during Passover.  When I first met my husband, 31 years ago, my mother in law introduced me to them.  She would buy them for my brother in law, Marc, and store them in the freezer.  I now buy them for my family and do the same.  The only real way to eat them is frozen!

I found this recipe for Rocky Road Tart last year when I was reading  the Whatever Radio Blog.  At the time that I had found the recipe I had some homemade marshmallows in the freezer.  I decided to make the tart for a 4th of July party.  It was delicious.  I think what makes this tart so amazing is the combo of the rich ganache, the silky marshmallows and the salty almonds (I use marcona almonds).  I use Valhrona chocolate for the ganache and Callebaut bittersweet chips for the chunks.
I usually double the recipe and make several 5-6 inch smaller tarts and freeze them.  The only thing that is not perfect about this recipe is the crust.  It always falls apart.  I need to work on perfecting the perfect graham cracker crust.
I happen to love this tart.  I wouldn’t suggest making this on a hot, muggy day.  It is also not a picnic food. It is really best eaten right out of the fridge!