Blitz pastry ingredients except egg white in a food processor until combined.
Pulse with water to form dough, wrap, and chill for 20 minutes.
Blitz almonds and icing sugar for macarons into a fine powder.
Whisk egg whites to stiff peaks, add caster sugar to make glossy meringue, and add food coloring.
Fold almond powder into meringue and transfer to a piping bag.
Pipe small rounds on a lined tray and let sit to form a skin.
Preheat oven to 160°C and bake macarons for 12-15 minutes.
Roll pastry to 4mm thick, line a 23cm tin, and chill for 20 minutes.
Preheat oven to 200°C.
Whisk passion fruit layer ingredients over low heat until thickened.
Blind bake pastry case with baking beans at 200°C for 10 minutes.
Reduce heat to 180°C, remove beans, and brush pastry with egg white.
Pour in passion fruit mixture and bake for 10 minutes until set.
Melt chocolate, butter, and marshmallows for the mousse and let cool.
Whisk cream to stiff peaks, fold in chocolate, then whisk with a mixer for 10 minutes.
Pour mousse onto tart, smooth the top, and chill.
Boil passion fruit, sugar, and 100ml water, then dissolve soaked gelatine.
Pour jelly into a 23cm tin lined with cling film and chill until set.
Mix buttercream ingredients and use to sandwich cooled macarons.
Heat cream, melt in chocolate and passion fruit for ganache, then spread over mousse.
Cut jelly into cubes and decorate tart with macarons, jelly, and pansies.