Rocky Road Tart
I've been fascinated by S'mores for a long time. I've never had them however thinking about the combination of gooey marshmallow, molten chocolate & a crunchy biscuit certainly puts a smile on my dial. It was with S'mores in mind that I started making a S'more pie/tart & I have to say I was a tad disappointed with my concoction (so was the rest of the family). Cooling the pie overnight made a huge difference & I immediately thought of Rocky Road, hence this recipe.
Ingredients
Biscuit Base
250 - 300 g S'more biscuits (or similar)
100 - 125 g Butter
Chocolate Filling
315 g Dark (or Milk) Chocolate
200 g Thickened cream
Filling Bits (this is what I put in mine)
130 g Turkish delight pieces
60 g Toasted slivered almonds
20 g Toasted shredded coconut
50 g Glace cherries
50 g Marshmallows
Decoration
White & pink marshmallows of various sizes
I cut some large & small marshmallows in half & then used heart shaped cutters.
Method
Base
Grease the base & sides of a 23 cm springform pan.
Melt the butter.
Use a food processor to blitz the biscuits until they resemble fine breadcrumbs. Pour in the melted butter & process until combined.
Press mixture over the base of the springform pan.
Filling
Combine together the filling bits.
Heat the cream to just below boiling. Add in the chocolate & stir while the chocolate melts. Gently heat this mix if not all the chocolate has melted.
Combine filling bits & melted chocolate/cream & pour over the biscuit base. Smooth out the top.
Place marshmallow decorations on top.
Place in fridge for ~30 mins.
Caramelising the marshmallows
Put the tart under the grill until the marshmallows start to caramelise, alternatively use a kitchen blow torch to toast the marshmallows.
Refrigerate overnight.
Simply enjoy!