Start by preparing the shortcrust pastry. Sift the flour and cinnamon into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the salt, then add 2-3 tbsp. water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill for 1 hour. Pre-heat oven to 180˚C. Roll the dough out into the shape of your tart tin with extra cm’s at the edges to overflow over the tin edges. Gently place the rolled dough into the tart tin and press into the corners of the tin. Using a butter knife cut the excess dough off the edge of the tin. Place in the fridge to cool for 20 minutes. Blind bake the tart shell for 15 minutes. Remove the blind baking beans and baking paper and bake for a further 10 minutes until golden brown. Remove from oven and keep aside until filling is done. Preheat oven to 180°C. Prepare the filling: Spread pecans on a baking sheet; roast at 180°C for 8 minutes, checking often to make sure they don’t burn. Pulse dates in a food processor until finely chopped. Set aside. Melt butter in a small saucepan over medium heat; cook 1 minute or until browned, swirling pan frequently. Combine molasses, vanilla, and salt in a bowl. Whisk in eggs, and gradually whisk in browned butter until smooth. Spread dates in pre baked crust and sprinkle pecans evenly over top. Pour in egg mixture. Bake at 180°C for 40 minutes or until filling is set around the edges. Loosely cover with foil and bake for another 10 minutes. Cool completely before serving. Serve with cinnamon cream (Whip the cream, cinnamon and sugar till stiff peaks form).