CRUST: Combine flour, ground pecans and butter in food processor and pulse to combine well. Drizzle in enough golden syrup while processor is running to form a dough ball. Press into pie pan or tart shell. Prick with a fork and blind bake with weights (such as dried beans or rice) for 10 minutes. I've also made this tart without blind baking and it came out just fine!
FILLING: Add all ingredients into blender and blend on 'high' until well combined. Pour into tart shell and bake for 35-40 minutes until lightly browned on top.