Sweet Paste Tart Base

1. Mix the Dough:
   • In a mixer with the paddle attachment, cream together the cold butter and powdered sugar until smooth.
   • Add the egg and continue mixing until fully incorporated.
   • Slowly add flour and a pinch of salt, mixing gently to form a dough.
2. Chill the Dough:
   • Wrap the dough in cling film and refrigerate for at least 1 hour to rest and firm up.
3. Prepare the Tart Crust:
   • After chilling, let the dough sit at room temperature for 10 minutes to soften slightly.
   • Roll out the dough on a lightly floured surface to about 1/8 inch thick.
   • Line a 9-inch tart pan with the dough, ensuring it covers the base and sides evenly.
4. Blind Baking:
   • Prick the base of the dough with a fork, line it with parchment paper, and fill with pie weights or uncooked rice.
   • Refrigerate the lined tart pan for 10 minutes before baking at 320°F (160°C) for 10 minutes.

Pecan Tart Filling

1. Make the Filling:
   • In a large bowl, whisk together eggs, egg yolk, golden syrup, honey, and vanilla. Mix well until smooth. Strain the mixture if needed.
2. Assemble the Tart:
   • Scatter the pecans evenly over the pre-baked tart base.
   • Pour the egg and syrup mixture over the pecans, making sure it is evenly distributed.
3. Bake the Tart:
   • Bake at 320°F (160°C) for about 20 minutes or until the filling is set and the crust is golden brown.
4. Cool and Serve:
   • Let the tart cool before serving. Pair it with whipped cream or vanilla ice cream for an extra treat.