Meet the Scream Berry Tart, a delightful dessert that combines the freshness of berries with a hint of tropical mango. It's not just a treat for the taste buds but also a visual masterpiece with its marbled fruit swirl.
The crust's base is a blend of all-purpose flour and almond flour, providing a nutty flavor and tender texture. The butter ensures the crust is flaky and rich. A hint of sweetness comes from the granulated sugar, while the egg binds everything together. A touch of almond extract enhances the nutty profile, and a pinch of salt balances the flavors. Fresh raspberries and blueberries offer tartness, contrasting with the sweet, tropical notes of mango puree. Confectioners' sugar adds a light sweetness, and a splash of lemon juice brightens the fruit purees.
This tart pairs beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a refreshing twist, serve with a chilled glass of Prosecco or a light herbal tea.
Start by preheating your oven to 350°F (175°C), ensuring it's hot and ready when your tart is. In a medium bowl, mix together your all-purpose flour, almond flour, and salt. This dry mix sets the stage for our crust.
Next, incorporate the chilled butter into your flour mixture. Use a pastry cutter and work until the mixture begins to resemble coarse crumbs. This step is crucial for that flaky texture we all love in a tart.
Stir in the granulated sugar until it's well distributed. Then, add the egg and almond extract, mixing until a dough forms. It should come together nicely, not too sticky or dry.
Roll out your dough on a lightly floured surface and gently press it into your tart pan. Aim for an even layer, trimming any excess from the edges. Into the oven it goes for about 15-20 minutes. Once it's baked to a light golden hue, let it cool completely.
While the crust cools, prepare your fruit purees. In a blender, combine your raspberries with half of the confectioners' sugar and lemon juice. Blend until smooth. Repeat this process separately for the blueberries and mango.
Once your crust is cool, spread the raspberry puree over it. Use a spoon to swirl in the blueberry and mango purees, creating that eye-catching marbled effect. Let the tart chill in the refrigerator for at least 2 hours before serving, allowing the flavors to meld beautifully.
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