In the bowl of a food processor, combine the flour and sugar then blitz to combine.
Add the cubes of butter and process on the low setting until the mixture looks like bread crumbs.
Add the water 1/2 tablespoon at a time until it starts to clump together.
Transfer the dough to a sheet of baking paper, wrap and place in the fridge for half an hour.
Open up the sheet of baking paper and press the paper out flat. Dust some flour underneath the dough, then a little over the top and place another sheet of baking paper over the top. Roll the dough out to a circle about 11 inches round and 4mm thick.
Gently pull back the top layer of baking paper then replace, just so that it's not sticking to the pastry. Flip the dough over and gently remove the bottom sheet of baking paper, then carefully flip over again into your baking tin. (this should be a 9 inch round rectangular tart tin. Press the dough gently into the corners and up the sides, then use a pair of kitchen scissors to trim the dough so that it is only hanging about 1cm over the edges of the tin. Place in the freezer for 1/2 an hour before proceeding.
Preheat the oven to 180C / 350F / 160C fan forced. Use a fork to dock the bottom of the tart shell (poke holes all over).
Line the shell with baking paper, then fill with baking weights (or rice or lentils). Bake for 15 minutes and carefully remove the paper with the baking weights. Use a very sharp knife and carefully trim off the overhanging pastry so that it is flush with the top of the tin. Place back in the oven for around 15 minutes until it looks dry. Remove from the oven and set aside
For the filling
Whisk together the sugar, passionfruit, eggs, egg yolks and zest in a small saucepan. Stir over low-medium heat until the sugar has dissolved.
Add the cold butter 3-4 pieces at a time, stirring until each addition is melted and incorporated.
Turn the heat to low and continue cooking the mixture for 2-3 minutes until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it. (Test by drawing a line through the curd on the back of the spoon and the line should not drip)
Allow the passionfruit curd to cool for about 15 minutes before proceeding.
Turn the oven temperature down to 160C / 320F / 140C fan forced.
In a bowl, whisk together the passionfruit curd, cream and extra egg until well combined. Pour the mixture into the tart shell and place back in the oven for a further 30-35 until almost set (there should just be a slight wobble in the centre).
Let the tart cool completely before topping.
For the topping
Cut the top and bottom off the pineapple. Stand it up on one end and then use the knife to cut off the skin, following the curve of the pineapple. Slice the pineapple straight down the centre, then cut each half into slices about 6-7mm thick. Use a small round cookie cutter or just a knife to cut out the core from each piece.
Heat a grill over high heat, then lay the pineapple slices in one layer on top. Let them grill each side until you have dark grill marks, then remove. Set aside to cool.
Whisk the cream until just whipped.
Top the tart with the whipped cream, then arrange the slices of grilled pineapple over the top, then drizzle over the passionfruit pulp. Scatter over the coconut, then slice and serve.
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).