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1
Prepare Tart Crust: Process pecans in a food processor 10 to 12 seconds or until finely ground.
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2
Beat butter at medium speed with an electric mixer 1 minute or until creamy. Gradually add powdered sugar and salt. Add egg, beating just until blended; stir in vanilla. Stir together flour and processed pecans; gradually add to butter mixture, beating at low speed until mixture is no longer crumbly and forms a ball, pulling away from sides of bowl. Press dough on bottom and up sides of a 9-inch deep-dish tart pan with a removable bottom. Chill 1 hour or until firm.
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3
Preheat oven to 350u00b0. Line crust with aluminum foil, and fill with pie weights or dried beans. Bake 20 minutes. Remove weights and foil; bake 12 to 14 more minutes or until crust is light brown. Cool completely on a wire rack (about 30 minutes). Increase temperature to 425u00b0.
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4
Prepare Cream Cheese Layer: Beat cream cheese, sugar, and egg at low speed with an electric mixer until smooth. Stir in orange zest. Spread over bottom of crust.
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5
Prepare Pumpkin Layer: Whisk together pumpkin and next 5 ingredients until smooth; pour over cream cheese layer in crust. Cover tart edges with aluminum foil.
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6
Bake at 425u00b0 for 15 minutes; reduce temperature to 350u00b0, and bake 45 to 55 more minutes or until a knife inserted in center of pumpkin layer comes out clean. Transfer to a wire rack, and cool completely (about 1 hour). Cover and chill 8 to 12 hours.
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7
Gently blot any moisture that collected on top of tart during chilling with a paper towel. Spread Honey Swiss Meringue over tart. Brown meringue using a kitchen torch, holding torch 1 to 2 inches from meringue and moving torch back and forth.
