Step 1

To make the pastry, sift the flour, baking powder, cinnamon and nutmeg into a large bowl. Stir in the sugar. Use your fingertips to rub the dairy spread into the flour mixture until it resembles fine breadcrumbs. Make a well in the centre. Whisk together the egg white and water in a jug. Add to the flour mixture. Use a round-bladed knife in a cutting motion to mix until dough just comes together. Shape into a disc and wrap in plastic wrap. Place in the fridge for 20 minutes to rest.

Step 2

Preheat oven to 190°C. Roll out the pastry between 2 sheets of non-stick baking paper to a 30cm disc. Line a round 24cm (base measurement) fluted tart tin, with removable base, with pastry and trim excess. Cover pastry base with non-stick baking paper and fill with pastry weights, rice or dried beans. Set aside for 10 minutes to rest. Bake in oven for 10 minutes. Remove paper and weights, rice or beans. Bake for a further 12 minutes or until lightly browned. Set aside for 15 minutes to cool.

Step 3

Meanwhile, reduce oven temperature to 160°C. Place egg, egg whites, caramel, milk and sugar in a large bowl. Use an electric beater to whisk until well combined and smooth. Stir in the pecans. Pour caramel mixture into cooked pastry case. Bake in oven for 30 minutes or until set in the centre. Remove from oven and set aside in the tin for 30 minutes to cool. Remove from tin and cut into slices to serve.