Disclaimer: this is a super sweet dessert! Be prepared for the sugar rush!
For the crust
6 oz graham crackers (2/3 cup)
1 Tbsp sugar
1/8 Tbsp salt
5 Tbsp melted margarine
For the ganoche filling
15 oz bittersweet chocolate
1 ¾ cup heavy cream or Rich’s Whip
2 large egg yolks, lightly beaten
2 cups mini marshmallows
1 cup almonds with skin
For the topping
¾ cup mini marshmallows or cubed home made marshmallows
¼ cup almonds with skin coarsely chopped
2 oz bittersweet chocolate
Directions:
Preheat oven to 350. Process graham crackers, sugar and salt in food processor until finely ground. Transfer to medium bowl and stir in melted margarine. Mix until combined.
Transfer crust to 9” springform pan sprayed with baking spray and set on parchment lined baking sheet. Prepare crumbs with your hand or the bottom of a glass to form an even layer on bottom of pan. Bake until crust starts to brown, about 15 minutes, and cool on wire rack.
To make ganoche melt 10 oz bittersweet chocolate in microwave. Cool slightly. Bring cream to a simmer in medium saucepan over high heat. Remove from heat. Whisk ¼ cup hot cream into beaten egg yolks and then whisk egg yolk mixture into the remaining cream in saucepan. Whisk cream mixture into melted chocolate and set ganoche aside.
Coarsely chop remaining 5 oz bittersweet chocolate and transfer to a large bowl. Toss in 2 cups mini marshmallows and 1 cup whole almonds. Scatter mixture all over the bottom of cooled crust. Reserve 1 cup ganoche for topping and pour the rest evenly on top of the filling. Refrigerate tart uncovered until firm, about 1 hour.
To make topping, toss together ¾ cup mini marshmallows, ¼ cup chopped almonds and 2 oz chopped bittersweet chocolate. Sprinkle over filling. Drizzle reserved 1 cup ganoche over tart. Refrigerate 10 minutes more before cutting into slices.
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