Start by making the pastry. Cube the Butter (8 tablespoon) and add it along with the All-Purpose Flour (220 gram) and Salt (1 pinch) to a large bowl.
Using your fingers, lightly rub together the flour and butter for around 5 minutes until they resemble fine breadcrumbs. Add the Powdered Confectioners Sugar (65 gram) and stir to incorporate.
Next, add the Egg (1) and Water (1 tablespoon), use your fingers to lightly mix everything until it comes together as a dough.
Form the dough into a ball, wrap it in baking paper and place the dough in the fridge to rest for 30 minutes. Preheat the oven to 320 degrees F (160 degrees C).
Scatter the Cashew Nuts (80 gram) on a baking tray, and place in the oven to toast for around 8 minutes or until slightly browned. Remove from the oven and place aside to cool.
Lightly flour a work surface and roll the chilled pastry to a thickness of 3 mm.
Use the rolled pastry to line a 25 cm (9-in) easy release tart case, pressing the dough gently into the sides with your fingers whilst being careful not to stretch the pastry.
Line the case with a scrunched up sheet of baking paper and thoroughly cleaned coins (which provide excellent heat transfer!), then place in the oven for 20 minutes to blind bake the pastry.
Take the pastry case out of the oven and remove the baking paper and coins. Beat an Egg (1) and brush the insides of the pastry case with it. Place the case back in the oven for 5 more minutes (this will help to seal up any holes).
Remove the pastry case from the oven and allow to cool for 10 minutes. Turn the oven up to 350 degrees F (180 degrees C).
Place the toasted cashew nuts in a food processor, and blitz until they resemble coarse sand. Transfer to a bowl and combine together with the Breadcrumbs (80 gram) and Dry Mixed Spice (1 teaspoon), and Ground Cinnamon (1/2 teaspoon).
Zest and juice the Lemon (1/2). Heat the Golden Syrup (250 gram), Golden Syrup (90 gram), and lemon zest in a saucepan until starting to bubble.
Immediately pour the golden syrup mixture onto the nuts and breadcrumbs and stir to combine, followed by the lemon juice, Egg (1) and Cream (100 milliliter).
Pour the mixture into the prebaked pastry case and arrange the Pecans (120 gram) on top. Place in the oven for 15 minutes, or until the filling sets with the slightest of wobbles in the middle.
Once ready, remove the tart from the oven and trim off any excess pastry crust.
Allow to cool to room temperature before serving with a drizzle of cream, or a generous dollop of good quality vanilla ice cream. Enjoy!