Step 1

For coconut crust, preheat oven to 180C, and butter and line a 21cm-diameter springform cake tin with baking paper. Whisk sugar and yolks in an electric mixer until thick and pale (4-5 minutes). In a separate bowl, whisk egg whites until soft peaks form, then fold into yolk mixture along with coconut and a pinch of salt. Spoon the coconut mixture into prepared tin, spreading evenly over base and two-thirds of the way up the sides. Bake until golden (20-25 minutes), then, while still warm, press down on base to flatten. Set aside to cool.

Step 2

For whipped truffle filling, bring cream and passionfruit juice to the boil in a saucepan over medium-high heat. Remove from heat, add chocolate, stand for 5 minutes, then whisk until smooth. Whisk yolks, sugar and 1 tbsp water in a bowl over a saucepan of simmering water until pale and fluffy (3-4 minutes), then transfer to an electric mixer, add chocolate mixture and whisk on high speed until cooled to room temperature (10-15 minutes). Pour into pastry case and refrigerate until set (4-5 hours). This tart can be made a day ahead.

Step 3

To serve, top tart with sliced banana, passionfruit pulp and shaved coconut.