• Grease a 10-inch (25cm) tart pan with a removable base.
• Place cookies and pecans in the bowl of a food processor. Process until finely chopped. Add the butter and process until well combined. Scrape the mixture into the tart pan. Using a flat bottom, straight-sided glass, press mixture onto the base and side of pan. Place on a baking sheet and chill for 30 minutes in the fridge.

To make the filling:

• Preheat the oven to 350°F (180°C).
• Using the large bowl of an electric mixer, beat the eggs, brown sugar and syrup until well combined and pale – about 3 to 5 minutes.
• Add the pumpkin, cream, spice and salt; beat until well combined. Pour the mixture into the chilled tart case; smooth the top. Place the tart onto a baking sheet. Bake for about 45 minutes or until the filling is set. Cool at room temperature before carefully covering the tart and chilling it for 8 hours or overnight.
• Sprinkle with the white sugar and using a brûlée torch, torch the sugar until caramelized. Let sit for 5 minutes to harden. Or, place until hot broiler for 1 to 2 minutes until the sugar is caramelized. You might need to place the tart back into the fridge for 20 to 30 minutes to chill again if you’ve used the broiler. Or, you can forgo this method and simply sprinkle with confectioner’s sugar just before serving.