Spread the pecans in a single layer on a baking sheet and roast for 7-10 minutes.

Meanwhile, combine yolks, brown sugar and syrups, whisk until combined.

Add the melted (but not too hot) butter and the cream, whisk until combined.

Add the roasted pecans, stir and pour it all into the tart shell.

Place in oven for 25-35 minutes or until golden and set.

Allow to cool to room temperature before serving.

Pie will keep in fridge for 2 days.