Mango Passion Tart

This was a fantastic tart. Fresh and tropical “ perfect for a Spring day. Fresh mangoes top a thin sponge cake and passion curd lightened with whipped cream…all of it nestled in a coconut cookie crust.

I made this for Easter Sunday but made as many of the components as I could in advance and froze them until needed (unbaked tart crust, sponge cake layer, passion curd) so all I had to do the day before was bake the crust, whip some cream and assemble the tart. It worked out perfectly.

Really delicious!

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.