1. Add the flour, sugar, and salt to a large bowl and mix until combined. Add the butter in small pieces and cut with a pastry blender or knife into pea-sized pieces. Gradually add the ice water and mix in until the dough starts coming together. Form a ball, flatten and wrap in plastic wrap. Place in the fridge for at least 1 hour.

2. Lightly grease a 26cm tart tin* with a loose bottom and set aside. Roll out the dough on a floured surface slightly larger than the tart tin. Place the dough in the tin and press to the bottom and sides – let it overlap slightly along the edges. Prick the bottom several times with a fork. Place it in the fridge for another 30 minutes or so.

3. Preheat the oven to 190°C (375°F). Place a piece of parchment paper on the dough and fill with baking beans. Blind bake the pie crust for about 15 minutes, remove the paper and baking beans and bake the base for another 5 minutes. Take out of the oven and let cool down. Do not turn off the oven.

4. Melt the butter for the filling and mix it with the Crème fraîche. Set aside. Add the sugar, eggs and egg yolks to a heatproof bowl and place it on a pot with simmering water. Mix until well combined. Add the orange juice and mix it in. Stir constantly for about 3-4 minutes – the sugar should have dissolved completely. Add the orange zest and the butter mixture and mix it in. Stir constantly for another 3-4 minutes until the mix starts to thicken. Pour the filling into the pre-baked crust and bake the tart for about 24-27 minutes. The edges should have a nice golden color and the filling should have set. Take it out of the oven and let it cool down completely.

5. For the caramelized orange line a baking sheet with baking parchment and set aside. Add the sugar and water to a large pan and bring it to a boil. Cut the orange into thin slices. As soon as the sugar starts to brown, add the orange slices and let them caramelize. Take out when well coated and place on the prepared baking sheet to cool down.

6. Whip the heavy cream with the confectioners’ sugar until stiff peaks form. Spread whipped cream on the cooled tart and decorate with the caramelized oranges. Serve immediately.