Preheat the oven to 220°C and grease a 23cm tart tin.
Pulse flour and icing sugar in a food processor, then add butter until crumbs form.
Mix egg yolks and two tablespoons of water into the dough by hand.
Knead the dough briefly, flatten into a circle, and chill for 20 minutes.
Roll the pastry to 3mm thickness on a floured surface.
Line the tart tin with the pastry and place it on a baking tray.
Prick the pastry base with a fork and chill for 10 minutes.
Fill the pastry with parchment and baking beans, then bake for 20 minutes.
Remove the beans and brush the pastry with egg wash.
Bake for 8 minutes until golden-brown and dry.
Lower the oven temperature to 140°C.
Stir eggs, citrus zests, and 150g caster sugar in a bowl until dissolved.
Puree half the mango and sieve to obtain 50g of smooth puree.
Combine 100ml passionfruit and orange juice with the rum, mango, and cream.
Trim the excess pastry from the sides of the cooked case.
Warm the filling over simmering water until it reaches 55°C.
Pour filling into the case and bake for 25 minutes until just set.
Cool for 10 minutes, then transfer to a rack to cool completely.
Decorate with desiccated coconut, sliced mango, and physalis.