Method

1. Line a 9inch (23cm) tin with the pastry and chill for 5 minutes.
2. Bake pastry case blind for 10 minutes at 190°C.
3. To make the filling place the cornflour in a bowl and whisk with a little of the cream until its smooth.
4. Add remaining cream, maple syrup and the egg yolks. Whisk until combined.
5. Pour the filling mixture into the pastry case and bake at 160°C for 50 - 60 minutes until set.
6. Chill and serve with Epicure Vanilla Sauce.