The Scream Berry Tart
Inspired by Edvard Munch's iconic painting, The Scream Berry Tart presents a dramatic display of colors and flavors. A rich almond pastry base cradles a vibrant blend of raspberry, blueberry, and mango purees, echoing the evocative strokes of the artwork. Each bite offers a burst of freshness, intensity, and visual allure, making it a centerpiece dessert that captivates both the palate and the eyes.
Prep time: 30 minutesCook time: 20 minutesServes: 8
Ingredients
1 1/2 cups all-purpose flour
1/2 cup almond flour
1/2 cup unsalted butter, chilled and diced
1/4 cup granulated sugar
1 egg
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup fresh raspberries
1 cup fresh blueberries
1/2 cup mango puree
1/4 cup confectioners' sugar
1 tablespoon lemon juice
Instructions
1. Preheat oven to 350°F (175°C).
2. In a bowl, combine all-purpose flour, almond flour, and salt.
3. Add chilled butter to the flour mixture, using a pastry cutter until the mixture resembles coarse crumbs.
4. Stir in granulated sugar.
5. Beat in egg and almond extract until dough forms.
6. Roll out the dough and press into a tart pan.
7. Bake for 15-20 minutes until lightly golden.
8. Let cool completely.
9. In a blender, puree raspberries with half of the confectioners' sugar and lemon juice.
10. Repeat with blueberries and mango separately.
11. Spread the raspberry puree onto the tart base.
12. Use a spoon to swirl in blueberry and mango purees, creating a marbled effect.
13. Chill in the refrigerator for at least 2 hours before serving.
Storage
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating
Tart can be enjoyed cold, or allow it to warm to room temperature for about 10 minutes before serving.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
