My adventures in raw and vegan dessert and the occasional savory recipe creation!
Tuesday, April 3, 2012
Rockin' Road Tart
I have never actually eaten anything "rocky road". Sad, I know...and it is about time since I am 26 years old. I have to admit, it is probably because I am not a big fan of marshmallows in things unless they are toasted like in a s'more. But just plain doesn't do it for me. Or, at least the mini marshmallows of my childhood. I remember my Dad used to buy bags of the colored ones and I was never a big fan. They didn't taste like much, and I had no desire to eat them as an adult...partly because of the gelatin, which isn't vegetarian. That is until I was given a bag of vegan marshmallows...
They tasted amazing and actually like real vanilla, not the fake stuff! I wanted to keep eating them plain, but I decided they needed to be made into a delicious dessert! I thought about possible recipes to make with them, and decided on something "rocky road" since I have never had it! I wanted to make a rocky road ganache tart, chalk full of goodies!
Now, I am not one to leave things as they are in terms of the classics...and I know that classic rocky road is marshmallows, almonds and chocolate. But I wanted to put my own twist on it...so no almonds. I would however be throwing in coconut, cashews, pecans and walnuts! This tart would be rockin'!
For the crust, I decided it needed to be melt in your mouth buttery and chocolaty. So I used a combination of hazelnut meal and flour along with a bit of cocoa powder with some earth balance for a mixture that when baked tasted like chocolate shortbread.
The ganache filling was quite simple...just good quality dark chocolate, coconut milk and a smidge of earth balance. It was like a truffle, only there was more of it. I folded all of the goodies into it and I admit that not all of the filling made it into the tart crust because I had to try it to make sure it was good (and it was amazing).
Once the tart had set and was ready to sample I was quite excited! It was quite lovely the dark ganache filled with nuts and marshallows almost like a mosaic!
The first bite was wonderful...melt in your mouth rich dark chocolate studded with crunchy toasty nuts and soft marshmallows in a buttery chocolate crust! It was heavenly! I think I like rocky road! It was rockin'!
If you would like to enjoy some for yourself, I have included the recipe...and it is simple to make so you have no excuse! Hope you all are having a wonderful week!
Rockin' Road Tart
Makes one 9 inch tart
3/4 cup whole wheat pastry flour
1/4 cup cocoa powder
1/2 cup hazelnut meal, or other ground nut meal
1/3 cup maple sugar or packed brown sugar
1/4 tsp sea salt
5 Tbsp Earth Balance
1 cup full fat coconut milk
12 oz vegan bittersweet chocolate, chopped
1 Tbsp Earth Balance
1 cup vegan mini marshmallows
1/2 cup toasted pecans
1/2 cup toasted coconut
1/2 cup toasted walnuts
1/2 cup toasted cashews
For the crust, in a medium bowl, combine flour, cocoa powder, hazelnut meal, maple sugar, and sea salt. Add melted butter and work in with your hands until the mixture starts to hold together when squeezed. Press the mixture into a 10 inch tart pan, and bake at 350 degrees for 20 minutes. Remove from the oven and let cool.
To make the filling, heat coconut milk until very hot and pour over the chopped chocolate in a large bowl. Whisk until chocolate has melted and is smooth, and whisk in butter until melted. Fold in most of the marshmallows, coconut and nuts, reserving some for topping. Spread chocolate mixture into the cooled crust, and smooth out with a spatula. Top with reserved nuts, and press in. Place in the fridge until set, a few hours before serving.