Pecan Tart, Grand Marnier Crème Montée

Introduction

Festive times mean nuts. At Easter you expect almonds. Here I swap them for pecans—more complex than everyday walnuts. Often linked to Canada, a country I admire and long to visit, I pair them with maple syrup. Cream and citrus balance the sweetness.

Instructions

For the pâte sablée:

1. Chill the orange 10–15 minutes in the freezer. Sift flour and icing sugar into a food processor.

2. Dice the cold butter, add with fleur de sel and the cold yolk.

3. Juice the orange through a sieve into the processor.

4. Pulse until the mixture looks like wet sand.

5. Lay cling film on the worktop and tip the dough onto it.

6. Form a thick disc through the film without touching the dough directly—don’t knead, just bring it together.

7. Wrap well and chill at least 1 hour.

8. Unwrap and sandwich between two sheets of cling film.

9. Roll forwards, back and sideways until slightly larger than a 24cm loose-bottom tart tin.

10. Peel the top film. Centre the tin base on the dough, add the ring, then flip assertively so the pastry lines the tin.

11. Press the sides gently and trim excess by rolling the pin across the rim.

12. Freeze 10–15 minutes; preheat the oven to 185°C.

13. Dock base and sides with a fork. Line with a paper circle larger than the tin and fill with baking beans.

14. Blind bake 10–15 minutes. Remove beans and paper and bake another 10–15 minutes until set and lightly golden. Cool.

For the filling:

1. Preheat the oven to 170°C. Melt the butter in the microwave.

2. In a bowl, combine butter, honey, maple syrup, Grand Marnier, vanilla, orange juice, brown sugar, citrus zests and chopped pecans (you can pulse them coarsely in a processor).

3. Mix to a glossy filling.

4. Pour evenly into the tart shell. Cover the surface with whole pecans, side by side from the edge to the centre.

5. Bake about 55 minutes. If butter drips, place a tray of water on the oven floor or remove early if the filling has set. Cool in the tin without removing the base.

6. Rest at room temperature at least 8 hours for flavour to settle.

For the crème montée:

1. The next day, whisk the cream with lemon juice and Grand Marnier until soft and creamy—do not overwhip.

To serve:

1. Cut a wedge and plate with a spoonful of crème montée and an edible flower.