Mango Passion Tart

Page 272

Cuisine: North American | Course Type: Pies and Tarts

(2 reviews)

View photos (3)

Tags:

Recipe Review

A show stopper. Don’t make this for Thanksgiving, it takes too much concentration. Making the sweet cookie crust, with the coconut variation, I got a headache switching the pages back and forth. This tart literally took a week to make with hunting down all the ingredients, and making all of the components. Some parts had to be made more than once. I was in a quandary as to what to do first – make the crust with all the chilling steps, make the fruit curd cream (never mind make the fruit curd then make the fruit curd cream), or bake the cake? All this becomes past memory as you savor all the parts together and individually. The family did seem to appreciate it enough. The cake layer did its job well to soak up excess moisture, but I did not like having that much cake, the next time I will cut more off of the top. I was surprised that I could not pick up the flavor of the rum sprinkled on top of the cake layer; it added flavor without standing out. I will definitely want to taste this again, but I will pick a calmer time to enjoy all the intricacies of making all the different components.

(2) useful  

Comments

Login or register to add your own comments.