1.Process flour, icing sugar, a pinch of salt and butter until mixture resembles fine breadcrumbs, add egg and yolk; process until mixture just comes together. Form dough into a disc, wrap in plastic wrap; refrigerate 30 minutes.
2.Roll out dough on a lightly floured surface until 3mm (1/8-inch) thick and large enough to line a 28cm (11¼-inch) round loose-based tart pan with pastry. Cover; freeze 1 hour.
3.Preheat oven to 200°C/400°F.
4.Line pastry case with baking paper; fill with dried beans or rice. Bake 10 minutes. Remove paper and beans; bake a further 10 minutes or until pastry is golden and dry. Cool. Reduce oven to 180°C/350°F.
5.Meanwhile, for the filling filling, beat eggs and sugar in a small bowl with an electric mixer until pale and smooth. Beat in juice and rind until just combined, then cream and coconut until just combined.
6.Spoon filling into pastry case. Bake 35 minutes or until just set and lightly browned. Cool. Refrigerate overnight before serving.
For strained passionfruit juice, process the pulp of 8 passionfruit for a few seconds to loosen the juice away front he seeds. Push through a fine sieve, pressing down firmly on solids. Discard seeds.Note