Method:

Pastry: 
Cream butter and sugar until light and fluffy.  Add egg yolks and combine well.  Fold in flour and mix thoroughly.  Spread mixture evenly into a greased and base lined 25cm x 30cm lamington pan.  Bake in a moderate oven (180°C) for 10 minutes.

Filling: 
Combine the sugar, butter and honey in a saucepan and stir over a low heat until the butter melts and sugar dissolves.  Increase heat, bring to the boil and allow to boil for 1 minute.  Fold in Pecans and cream, combine well and return to the boil.  Immediately spread mixture over pastry.  Bake in a moderate oven for 15 minutes.  Reduce temperature to moderately slow (160°C) and bake for a further 15 minutes or until filling bubbles and is deep golden brown.  Remove from oven, run knife between crust and pan.  Cool completely before turning out.  Cut into slices and store in an airtight container.