To make the tart shell:

In a food processor place the flour, sugar, coconut, salt, and butter. Pulse a few times until it resembles a coarse meal. Add the egg yolk mixture. Pulse until the mixture comes together into a ball. If the mixture has difficulty coming together you can add water (1 tsp. at a time).

Take the ball of dough and flatten it out on a lightly floured surface. Wrap it in plastic, then place it in the refrigerator for an hour.

Take dough, and allow it to come to room temperature.

Preheat the oven to 350'F.

On a floured surface start rolling out the dough to make a 13" circle.

Place dough in a tart shell and put a piece of parchment paper or foil on top of the shell and fill it with pie weights or beans.

Bake for about 15 minutes.

Place a piece of aluminum foil on the bottom of the tart pan to catch any leakage.

To make the filling:

While the pastry is baking whisk together the eggs, sugar, mango nectar, passion fruit juice, lime juice, and heavy cream until the mixture is smooth. You can use a stand up mixer or a hand held mixer. Scoop out the foam at the top of the mixture with a spoon.

Place the filling in the tart shell* and bake for about 20 minutes.**

Place on a cooling rack and allow it to come to room temperature before placing it in the refrigerator. Allow the tart to cool completely before serving.

*To make this process easier, pour the filling into a pitcher. Place the baked shell in the oven rack, and fill with pitcher contents.