Step 1

Place the flour and butter in a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and 2 tablespoons of water, and process until mixture just comes together (add the remaining water if too dry). Turn onto a clean surface and bring together to form a ball. Shape into a disc, wrap in plastic wrap and place in fridge for 30 minutes to rest.

Step 2

Place the pastry on a lightly floured surface and use a lightly floured rolling pin to roll until about 3mm thick. Use pastry to line a 3cm deep, 24cm (base measurement) fluted tart tin with removable base. Trim the edges. Place on a baking tray in the fridge for 15 minutes to rest.

Step 3

Preheat oven to 190°C. Remove pastry from the fridge. Place a sheet of greaseproof paper over pastry and fill with dried beans or rice. Bake in preheated oven for 10 minutes. Remove paper and beans or rice, bake for a further 10 minutes or until cooked through, then set aside for 30 minutes to cool completely. Reduce oven temperature to 170°C.

Step 4

To make the filling, whisk the eggs, sugar, butter, corn syrup and vanilla essence together until well combined. Pour the filling over the pastry base, then arrange the pecan nuts on top, pressing gently into the filling. Bake in preheated oven for 45-50 minutes or until the filling sets. Set aside for 10 minutes and serve warm, or allow to cool completely and serve at room temperature. Serve with the double cream.