Have you ever seen a recipe somewhere, and then you just couldn’t get it out of your head until you made it? That is what happened to me with this tart. I saw it in a magazine several months ago, and even though I had made other things out of that magazine, I just couldn’t get myself to put the magazine away on the shelf because I kept thinking about this tart. So it sat there on my counter until I finally made myself make this.
And I’m glad I didn’t forget about it, because this was so tasty! Even better is that it is a no-bake dessert, so with the warmer months of summer coming up, this is a recipe you will want to remember. The original recipe calls for nuts, but because I have a small child in the house, I opted to leave out the nuts. If you are a coconut and chocolate fan, this definitely needs to go on your “to-make” list!
Chocolate-Marshmallow Crunch Tart
from Every Day with Rachael Ray February 2010
one 10-ounce bag large marshmallows
2 tablespoons unsalted butter
8 ounces semisweet or bittersweet chocolate, chopped
2 cups puffed rice cereal
1/3 cup milk
1/4 teaspoon vegetable oil
1 cup sweetened shredded coconut, toasted
3/4 cup chopped pecans, toasted
Grease a 9-inch tart pan with a removable bottom. In a double boiler over simmering water, melt 17 marshmallows, the butter and 1 ounce chocolate, stirring frequently, until smooth. Stir in the cereal. Transfer the mixture to the prepared tart pan and, using a greased rubber spatula or your hands, press into the bottom and up the sides. Wipe out the double-boiler insert.
In the double boiler, melt the remaining marshmallows in the milk over simmering water, stirring frequently, until smooth; let cool. Pour the mixture into the crust; refrigerate for 30 minutes. Wipe out the double-boiler insert.
In the double boiler, melt the remaining 7 ounces chocolate over simmering water, whisking constantly, until smooth. Stir in the oil, 3/4 cup toasted coconut and 1/2 cup pecans. Spoon the mixture onto the tart and spread evenly to cover the marshmallow layer. Top with the remaining 1/4 cup coconut and 1/4 cup pecans; refrigerate for at least 30 minutes or up to 2 hours.