Carrot pie: sablé crust, walnut carrot cream, carrot marmalade, cream cheese chantilly and flambéed pineapple

Cook baby carrots in carrot juice. Drain, saving the juice, and process the carrots into small pieces.

Reduce the remaining juice by two-thirds, add the sugar and agar-agar mixture, cook two minutes and chill completely.

Smooth out the carrot jelly and combine about half of it with some of the cooked baby carrots to make the carrot marmalade.

Walnut cream: grind walnuts to a meal, then add butter, sugar, a tiny bit of starch and the eggs.

Sablé crust: mix room-temperature butter with sugar, flour, baking powder, salt, almond powder, eggs and vanilla, scraping down the bowl; stop as soon as it comes together. Wrap and chill to rest for a couple of hours.

Shred and process carrots, press out excess moisture with paper towels, and mix into the walnut cream.

Ganache: blend hot heavy cream, vanilla and white chocolate with an immersion blender; refrigerate overnight.

Soften two-thirds of the pastry and roll it 3 mm thick. Line a tart shell; chill the pastry for 5 or 10 minutes whenever it gets soft.

Optional wheel: freeze the shell, set a greased, parchment-wrapped 3-inch (8 cm) ring in the centre, cut out the middle and freeze again, trim and finish with a strip of pastry.

Freeze the shell at least 30 minutes, then blind bake about 20 minutes at 350 F (180 C).

Pipe in the walnut carrot cream, add about a third of the pineapple cubes and bake about 35 minutes more.

Flambé the remaining pineapple with brown sugar and black spice rum.

Spread the carrot marmalade over the baked pie.

Beat the cream cheese smooth, add the white chocolate ganache and whip to medium peaks. Pipe the cream cheese chantilly over the pie and decorate with carrot jelly and flambéed pineapple.