Directions

1. To make the pastry you can mix the butter and flour with your hands until you have a crumb like consistency. Add the sugar, egg and milk and mix until you have a smooth dough. Roll into a ball, wrap in cling film and keep in the fridge (overnight or as long as you can)

2. Preheat the oven to 180°C/gas mark 4

3. Remove the pastry from the fridge and roll out into a 2–3mm sheet. Line the tart tin with the pastry letting it hang over the side, blind bake (with beads or beans) in the oven for 20 minutes until golden brown

4. Place a large sheet of cling film over the pastry and fill with baking beads. Fold the overhanging cling film over the beads to encase them, then bake in the oven for 30 minutes, until golden brown all over

5. Meanwhile, make the filling. Mix the eggs, sugar and syrups up together in a large bowl. Sprinkle in the cornflour and mix well until the mixture is smooth

6. Add the melted butter to the mixture and mix again until smooth

7. When the pastry case is ready, remove from the oven and remove the cling film and baking beads. Carefully trim the overhanging pastry from the top of the pastry case using a sharp knife and reduce the heat of the oven to 150°C/gas mark 2

8. Sprinkle the 100g of chopped pecans into the base of the tart, then pour the syrup mixture over the top until it is level with the top of the pastry. Arrange the pecan halves on top of the tart and bake for 20–30 minutes, until the tart is set and golden

9. Remove from the oven, leave to cool.