Pecan, honey and greek yoghurt tart

This tart was originally made with 350 grs of sugar no nuts or honey and plain yoghurt, also was made in individual small tart containers rather than a large one, result was a more moist and light tart. I went for a more dense and zingy tart to contrast with the fresh cream and the honey glazed pecans.

The preparation is simple. Beat the sugar and the eggs until the sugar granules disappear (around 2 minutes with a machine or 4 by hand), then add the melted margarine, vanilla essence and flour (little by little to not form lumps), mix these until homogeneous (around 30 seconds machine or 1 min by hand).

Finally add the yoghurt the ground pecans and the 2 soup spoons of honey (plain), just mix these well. then put the dough in a large baking tart dish (previously greased with margarine and floured) and bake for about 35 minutes at 180c, until golden brown on top, before I put it in I placed on a frying pan a soup spoon of sugar about 2 soup spoons of water and a soup spoon of honey, turned the gas on and let it start bubbling, at that stage I added the pecan halves, and let these cook until it started to caramelize (but not caramel just syrupy) placed 8 pecans on top of the tart drizzled some of the syrup on top in a circle around the pecans. The rest I used to put on the whipped cream also making a little more surup the same ways with a few chopped pecans, see picture.