Preheat the oven to 160°C.
Mix the eggs, lemon zest, and caster sugar in a clean bowl for one minute.
Gently stir in the cream, lemon juice, and desiccated coconut.
Pour the mixture into the pastry shell and bake for 40 minutes until golden.
Remove from the oven and allow to cool for one hour.
Combine the room-temperature mascarpone, double cream, and icing sugar in a bowl.
Whip the cream until it thickens, then beat in the passion fruit pulp until firm.
Serve tart wedges with a spoonful of the passion fruit cream.