Rocky road

Bored of making the same old rocky road bars and want to mix it up a little? Why not have a go at making this delicious Rocky Road Tart! Somewhere between a cheesecake and chocolate traybake, this delightful tart has an incredible mix of textures and savoury-sweet flavours, making it perfect as both a dessert or as a treat with tea.

One of the best parts about this bake, is that it can be adapted to your own tastes and preferences! If you're not a fan of the toppings, simply add your own to create a bespoke kitchen creation that you and your family will love!

This mouth-watering image opposite was taken by Charles Schiller, and the original recipe can be found on the Martha Stewart website.


For the Crust:

  • 170g of digestive biscuits
  • 1 tbsp of sugar 
  • Pinch of salt 
  • 5 tbsp of unsalted butter

For the Filling:

  • 400g of dark chocolate (70%)
  • 1 3/4 cups of heavy cream 
  • The yolks of two large eggs, lightly beaten
  • 2 cups of mini marshmallows 
  • 1 cup salted almonds 

For the Topping:

  • 3/4 cup of mini marshmallows
  • 1/4 cup salted almonds, chopped 
  • 1/3 cup melted dark chocolate 


Step 1 - Preheat your oven 180 degrees. Ground your biscuit, sugar and salt in a food processor (or crush will a rolling pin). 

Step 2 - Transfer the crumbs to a bowl and combine with melted butter.

Step 3 - Pour the mixture onto your tart tin, then press down the crumbs on the bottom and sides with your hands (or a glass) for form an even layer.

Step 4 - Bake your crust for about 15 mins, until the crust turns golden brown. Leave to cool on a wire rack.

Step 5 - Melt 300g of chocolate in a heatproof bowl, while bringing the cream to a simmer in a medium saucepan over a high heat. 

Step 6 - Remove the cream from the heat, and whisk a 1/4 cups worth into the beaten egg yolks, before whisking this mixture with the rest of the cream.

Step 7 - Whisk the cream mixture with the chocolate, and set aside.

Step 8 - Chop the remaining chocolate, and transfer to a bowl with the marshmallows and almonds, before scattering over the crust.

Step 9 - Follow by pouring over the chocolate ganache mixture, reserving 1 cup for topping. Refrigerate the tart for around an hour, or until it is firm, and cover the remaining chocolate ganache at room temperature.

Step 10 - Once the tart has set, gather together the remaining toppings, before sprinkling them over the tart filling. Then, drizzle over the remaining ganache, before refrigerating the tart for another 10 mins.

Step 11 - Remove the tart from the tin and cut into slices. 

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