remove the paper and beans/rice and return to the oven for a further 6-8 minutes until golden and cooked through. brush with egg white and pop back in the oven for a minute to seal the tart case and keep the pastry crisp.
meanwhile, melt the butter, sugar, syrup and cream in a pan over a gentle heat until the sugar has dissolved. increase the heat and bubble for 10-12 minutes, running a fork through occasionally if it needs evening out, until thick.
lightly roast the pecan halves in a dry pan over a low heat, then roughly chop one third, leaving the rest whole. once the caramel thick and glossy, stir 