6-8 cardamom seeds, finely ground
225g/8oz caster sugar
a pinch of ground cinnamon
110ml/4fl oz honey
maple syrup, to decorate
140g/5oz pecans (65g/2½oz finely chopped, remainder left whole)
pecan halves, to decorate
1 heaped tbsp chopped stem ginger
55g/2oz muscovado sugar
2 tsp vanilla extract
110g/4oz butter
340ml/12fl oz double cream
1 egg, beaten
4 eggs, yolk only
170ml/6oz semi-skimmed milk
170ml/6oz full-fat milk
4 small deep sweet pastry tartlet cases, baked blind