Reduce the oven temperature to 170 °C/ 340 °F.
Save some pecans for the top and chop the rest into small pieces.
In a bowl and whisk combine - Brown sugar, melted butter, golden syrup, salt, vanilla, and lemon juice.
Whisk well for about 2 minutes until sugar is almost dissolved.
Add in the eggs one at a time mixing thoroughly.
Next add cream - stir to combine.
Followed by the chopped pecans.
Pour the pecan mixture into the pre-baked pastry tart.
Top the filling with the saved pecan halves arranging them to look pretty.
Place in the oven on the middle rack and bake for 40 to 45 minutes at 170 C/340 F.
When baked you will see that the pie has slightly risen and is firm to touch.
It will sink back as it cool.