Preheat oven to 180C/160C fan forced. Grease 6 round 2.5cm-deep, 8.5cm (base measurement) fluted tart tins with removable base with cooking spray.

Use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Add the vanilla. Beat until combined. Use a metal spoon to fold in the flour and baking powder until just combined. Divide mixture among prepared tins. Spread to cover base and sides. Place on a baking tray. Bake for 15-20 minutes or until golden and crisp.

For the filling, whisk the eggs, cornflour and sugar in a bowl. Add the coconut, pineapple and pulp from 1 passionfruit. Stir to combine. Spoon mixture among the tarts. Smooth the surface. Bake for 20-25 minutes or until golden and set. Cool in tins.

Sprinkle the tarts with coconut. Dollop with cream. Spoon over remaining pulp.