Put the flour, icing sugar and butter into a food processor and pulse until they are coarse breadcrumbs. Add the egg yolk and water and pulse, just until the mixture holds together. Tip onto greaseproof paper and flatten to a disc.
Cover with another sheet of greaseproof and set aside in fridge for 30 minutes.
Between the 2 pieces of greaseproof, roll out the disc to a slightly larger circle than the tart tin. Press into the tin and bake blind on 200°C for 12-15 minutes.
Take the baking beans out and place the tart back in the oven for a further 5-10 minutes. Leave to cool.
Make up the pastry case. Brush with a beaten egg and either dry at room temperature, or in the oven for 2 minutes. Make sure the tart is properly cooled before adding the chocolate.
Pour the cream and the glucose into a pan and simmer. Pour the cream onto the chocolate and whisk together. Add the grand marnier and whisk in the diced butter.
Then pour into the prepared pastry case and chill for at least 2 hours in the fridge, but best overnight. Serve at room temperature with honeycomb sprinkled on top. Serve with a dollop of creme fraiche.
Recipe courtesy of Lisa Faulkner.