M&M Trail Mix Tart
A Sweet Treat for the Super Bowl
Try this M&M's trail mix tart recipe from chef John Besh for this year's Super Bowl.
Preheat oven to 350 degrees. Place flour, sugar and salt into the bowl of a food processor fitted with a metal blade and mix to combine. Add the butter and mix until mixture crumbs to about the size of a Milk Chocolate M&M.
Add the egg yolk and 2 tablespoons of the milk and mix until the dough starts to come together into a ball. Add milk, as needed, to bring the dough together. Remove from mixer, wrap in plastic wrap and allow to rest at least one hour, or up to overnight.
Remove the dough from the fridge and place on a lightly floured surface. Roll the dough to a 12-inch circle, about 1/8 inch thick all the way around. Wrap the dough around the rolling pin and unravel into the tart pan. Press the dough in, paying close attention to the bottom corners. Trim off excess dough from the top and freeze the tart shell for about 30 minutes. Remove the tart from freezer, prick all over the bottom with a fork, and line the shell with foil. Top the foil with pie weights, or beans and bake until the crust is just set, approximately 20 minutes. Carefully remove the foil with the beans from the tart shell, careful not to pull the crust away from the pan, and continue baking until golden brown, approximately 10-15 minutes. Remove from oven and let cool. Tart shell may be made well in advance of the filling, even up to a few days beforehand.
For the filling:
Combine first measure of cream and butter and warm over medium heat just to melt the butter. Reserve. Combine corn syrup and sugar in a heavy bottom saucepan with ¼ cup water over high heat. Bring to a boil. Cook the sugar mixture until it begins to caramelize and becomes amber. Remove from heat and quickly whisk in butter-cream mixture, exercising caution as the sugar mixture will steam, bubble and hiss as you whisk the warm dairy in.
Return the caramel to the stove, using a candy thermometer; cook the caramel to 250 degrees, stirring constantly to prevent scorching. When 250 degrees is reached, quickly remove from stove and stir in the second measure of cream along with the salt. Transfer the caramel to a clean and dry bowl and let cool to room temperature, stirring occasionally. Once the caramel is room temperature, stir in the M&M'S and the Raisins, working quickly to glaze all of the M&Ms. Pour filling into the prepared tart shell and allow to cool.
Recipe courtesy M&Ms.