Preheat the oven to 200°C/fan 180°C/gas mark 6. Unroll the pastry on to a lightly floured surface, then use it to line a 23cm tart tin, trimming the excess with a knife. Prick the base all over with a fork, then line with baking parchment and fill with baking beans or rice.
Bake for 15 minutes, then remove the baking parchment and baking beans and bake for a further 5 minutes. Remove from the oven and cool on a wire rack.
Put the cream in a bowl and whip to soft peaks, then whisk in the mascarpone, yogurt, icing sugar and vanilla extract. Spoon the cream filling into the cooled tart case and spread evenly.
Top with the kiwi, nectarine and mango, then spoon over the passion fruit pulp. Scatter with mint leaves and lime zest, and dust with icing sugar before serving.