Scrape the seeds from the vanilla pod, cut the butter into small cubes and place in a bowl. Add the flour and the sugar and rub the ingredients together with the tips of your fingers until the mixture resembles breadcrumbs. Add the egg and bring the mix together until it forms a ball. Knead with the palm of your hand until smooth and then wrap in cling film and rest in the fridge for at least 30 minutes.
Preheat the oven to 180'C.
Roll the chilled pastry out between 2 sheets of baking paper to a thickness of 5mm. Carefully lift the pastry into the tart case and press into the shape of the tin. Trim the edges of the pastry and then line with baking parchment and fill with baking beans.
Transfer to the oven and blind bake for 20 minutes until golden brown. Once cooked, check the pastry case for any cracks, filling them with leftover pastry if necessary.
Reduce the oven temperature to 175'C.
Melt the butter with the rum, golden syrup and salt.
Break the eggs into a mixing bowl, add the sugar and vanilla and whisk until light and creamy - it should resemble double cream. Add the butter and rum mix to the beaten eggs, add the pecan nuts and stir to combine.
Pour the mixture into the tart case, transfer to the oven and cook for 30 minutes. The pie should be a nice dark golden colour on top. Check the centre of the pie with a skewer to ensure it is cooked through. Allow to cool before slicing to serve.
«When the pie has cooled and is set, dust the top with icing sugar and brown with a blow torch to caramelise it. Serve with crème fraiche to lighten it up a bit.»