Premake a 22-23cm tart shell, by blind baking the vanilla bean pastry shell for just 15 minutes. Set aside. This can be done several days in advance.
When ready to make the tart, preheat oven to 180°C.
Place the passionfruit pulp, lime or lemon juice, zest, and sugar into TM bowl and cook 3 min/80°C/speed 1.
Add cream and egg yolks and blend 20 sec/speed 8.
Pour the filling into the tart shell and place into the oven. Bake 30-40 minutes until just golden and still slightly wobbly in centre. Remove from oven and allow to cool completely.
To make sauce just prior to serving, place all ingredients into TM bowl and cook 5 min/80°C/speed 1. Allow to cool before pouring over tart and dusting generously with icing sugar. Serve with mounds of whipped cream or ice cream.