1. Combine flour, salt and chopped margarine together.
2. Gradually trickle in about 4 tbsp (60 ml) ice cold water until the mixture starts to resemble breadcrumbs and clumps together in your hand when squeezed but does not feel wet.
3. Transfer the mixture to a worktop. Gently press the dough together with your hands into a disc, but do not knead.
4. Wrap the pastry in a piece of cling film and chill in the fridge for at least 60 minutes or as long as you need.
5. Remove the dough from the fridge and roll it out between on a lightly floured surface until you get a circle large enough to cover an entire tart case, about 2-3 mm in thickness.
6. Place the rolled-out dough over a tart case and gently line the inside of it with the pastry. Tuck the pastry in well, ensuring that it fits snugly. Trim the excess pastry.
7. Pierce the bottom of the pastry with a fork in a few places and chill the pastry-lined tart case in the fridge for about another 60 minutes.
8. 45 min into pastry chilling time, preheat the oven to 180° C. Line the pastry case with a large piece of crumpled baking paper and fill with baking beads or rice for a blind bake.
9. Blind bake the pastry for 15 minutes. Remove the paper and beads and bake for another 10 minutes.
10. Place the maple syrup, sugar and coconut oil in a small saucepan. Bring to a gentle simmer, stirring the whole time. Set aside to cool.
11. In a food processor combine drained tofu, vanilla paste, orange zest, cinnamon and salt. Blend until silky smooth.
12. Add the cooled sugar mixture to the tofu mixture along with the tapioca starch. Blend until smooth.
13. Heat up the oven to 180°C.
14. Add the chopped pecans to the cool filling and fill the prebaked tart case.
15. Decorate the top with pecan halves, brush them lightly with leftover filling.
16. Bake for 30 minutes, then reduce the oven temperature to 160° C and bake for a further 25-30 minutes, until the edges are cooked.
17. Cool the tart completely before cutting.