Method

• 1.
  Preheat oven to 200°C/180°C fan-forced. Liberally grease base and side of a 23cm (base measurement), 25cm (top measurement), 3.5cm-deep tart pan with a removable base with butter.
• 2.
  For the pastry, place the flour, coconut, sugar and a pinch of salt flakes in a large bowl. Add the butter and just enough cold tap water (about 2-3 tbs) to bring the dough together to a ball that holds its shape but isn’t sticky to handle. Use two-thirds of the dough to press into the base and slightly up the side of the prepared pan. Then, use remaining dough to press into the side of the pan so it’s completely covered. Use the base of a straight-sided glass to even out the dough on the bottom and to ensure the side has an even thickness of about 4-5mm. Use your finger to make the top flush with the pan. (If your kitchen is too hot and the dough feels a little too soft, place in the freezer for 5 minutes to firm up slightly.) Lightly prick the base with a fork several times, but don’t create big holes or press the fork all the way down into the pan.
• 3.
  Bake for 20 minutes until golden and cooked, then remove from oven and use the back of a dessert spoon to press down if the pastry base has lifted a bit. Cool on a wire rack while you make the filling. Reduce oven to 180°C/160°C fan-forced. Arrange shelf to sit in middle of oven.
• 4.
  For the filling, strain passionfruit through a fine sieve over a jug to separate seeds, and reserve some seeds for the passionfruit syrup (you should have about 180ml liquid). Place cornflour and flour in a medium saucepan, then slowly whisk in passionfruit liquid until smooth, followed by the milk and then the remaining ingredients, except for the butter. Add a pinch of salt flakes and whisk until well combined and smooth.
• 5.
  Place over medium-low heat and cook, whisking constantly, for 5-6 minutes or until the mixture thickly coats the back of a spoon. Take your time; don’t let the mixture boil. Remove from heat and whisk in the butter until smooth and glossy. Pour into tart shell and give it a little shake to even filling out. Bake on the middle shelf for 25 minutes until filling is set but still has a wobble. Remove to a wire rack and leave to cool for 1 hour at room temperature, then chill, uncovered, for at least 2 hours.
• 6.
  Meanwhile, for the syrup, combine passionfruit pulp, sugar and reserved passionfruit seeds from the filling in a small saucepan over a medium-low heat and cook, stirring constantly, for 3 minutes or until sugar has dissolved. Transfer to a heatproof jug and cool to room temperature, then cover and chill until ready to serve.
• 7.
  Drizzle chilled syrup over the tart just before serving and sprinkle with a few salt flakes, if desired.