Pulse flour, butter, salt, and icing sugar in a food processor until breadcrumbs form.
Add milk and egg yolks then pulse until a dough forms.
Roll dough out on a floured surface to 33cm and press into a 28cm tart case.
Chill the pastry in the fridge for at least 30 minutes.
Preheat the oven to 180°C.
Line pastry with foil and baking beans then bake for 20 minutes.
Remove beans and foil, brush with egg wash, and bake for 10 minutes until golden.
Trim excess pastry while warm and allow to cool.
Reduce oven temperature to 170°C.
Dissolve 200g sugar in water over gentle heat.
Add passion fruit juice, stir, and remove from heat to cool.
Whisk eggs with remaining sugar until pale then stir in cream.
Fold in three-quarters of the pulp and 15ml of the juice mixture into the cream.
Pour mixture into the tart case and bake for 40 minutes on the middle shelf.
Dust the cooled tart with icing sugar and drizzle with remaining sauce to serve.