Once pastry has firmed in the fridge for at least 3 hours, cut it into slices about
Meanwhile, place passionfruit pulp and sugar in a small pan and bring to the boil. Simmer 4–5 minutes until thickish and syrupy. Leave to cool completely.
Just before serving, place cream, mascarpone and demerara sugar in a bowl and whip until soft peaks form. Add coconut and vanilla and mix in until firm. Spoon cream into the cold tart shell and even it out, then spoon the cold passionfruit mixture on top.
© 2003 Peter Gordon. All rights reserved.