INSTRUCTIONS

1. For the crust, arrange rack in center of oven. Preheat to 325°F.
2. Combine flour with icing sugar and salt in the bowl of a food processor. Add butter and pulse until butter is the size of peas. Add egg yolks and milk and continue blending just until a dough comes together, up to 1 minute. Shape into a disc, cover with parchment or plastic wrap and refrigerate for 30 minutes.
3. Knead dough a few times to soften. Roll out pastry on a lightly floured surface into a 14-in round, about ⅛-in thick. Lift onto a 10-in tart pan with a removable base, gently pressing into bottom, sides, and corners of pan, before overhanging the edges. Run a rolling pin over the top of the dough to trim off excess. Prick bottom of dough all over with a fork. Freeze for 10 minutes.
4. Set tart on a baking sheet, then place a piece of parchment overtop of dough. Add dried beans or pie weights to completely fill the tart. Bake for 15 minutes. Remove from oven, then lift out parchment and weights. Return to oven and continue baking until crust is lightly golden, approximately 15 to 17 more minutes. Transfer to a rack and let cool completely, about 30 minutes.
5. For the filling, combine mascarpone with icing sugar, lemon juice, zest, and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Whisk on low speed until combined, about 30 seconds. Increase speed to medium-high and continue whisking, scraping down sides halfway through until mixture is very smooth and fluffy, about 3 to 4 minutes. Add the cream. Return to medium speed until mixture is thick and resembles frosting, about 1 to 2 minutes.
6. Scrape mixture into cooled tart shell, swooping with the back of a spoon. Refrigerate for 1 hour.
7. To serve, scoop out passionfruit pulp then spoon over top of tart. Serve immediately.