Preheat oven to 180oC/350oF/Gas
4. Roll out the pastry and use to line 6 10cm tartlet tins. Divide the
pecan nut halves between the pastry cases.
Combine the eggs with the butter, and
add the golden syrup and vanilla essence. Sift over the castor sugar and
flour, and blend. Fill the pastry cases with the mixture and leave until
the nuts rise to the surface.
Bake for 35-40 minutes, until a skewer
inserted in the centre comes out clean. Cool in the tins for 15 minutes,
then turn out on to a wire rack.