Crush biscuits into medium-fine crumbs in a food processor, add macadamias and process until coarsely chopped. Stir in coconut and butter then firmly press into a 24cm loose based tart tin, to line the base and sides. Refrigerate 2-3 hours until set
Gently whisk mascarpone, cream, sugar, lime rind and juice in a large bowl until smooth and thick. Spoon into tart base, refrigerate until serving time
To serve, top tart with sliced mango and drizzle with passionfruit pulp and serve immediately
Tips & Hints:
Fresh berries can be used if place of mango if desired.