In a large mixing bowl, whisk together the mascarpone, double cream and 4 Tbsp of lemon curd until soft and spreadable. Add seeds and juice of one of the passion fruit and fold until combined.
Spoon the mascarpone mixture into the sweet pastry shell, top with remaining lemon curd, passion fruit juice and seeds and chopped pistachios. Place the tart in the fridge for 30 minutes- 1 hour to chill, remove, slice and enjoy!
sweet pastry shells are widely available from most of the supermarkets and shops
you can also make your own pastry shell, follow this recipe for full instructions how to make your own
bring your ingredients to room temperature before using them in the recipe