Rocky road tart
Try using Girl Guide biscuits in this recipe.
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- Place biscuits in a food processor and process to crush. Add melted butter and pulse to combine. Press crumb mixture to firmly cover the base and sides of a 22cm springform cake tin. Refrigerate to set.
- Melt coarsely chopped dark chocolate or melts and cream together, either in the microwave or in a heatproof bowl over a pan of simmering water. Stir until smooth, then whisk in 2 egg yolks and set aside to cool to room temperature.
- Scatter half of the quartered marshmallows and toasted almonds over the base of the biscuit crust, then pour over half the cooled chocolate mixture. Refrigerate, uncovered, for 1 hour or until firm. Scatter with the remaining marshmallows and almonds and pour over remaining chocolate mixture. Refrigerate for 1 hour to set.
- Decorate surface with topping marsh-mallows and slivered almonds. Drizzle melted chocolate in fine lines all over surface. This tart will last up to three days if stored in the fridge. Slice with a hot knife to serve in wedges.
Tip: To toast almonds, spread them in a single layer over a baking tray. Bake at 180 degC for 10 minutes or until golden brown. Remove to cool.