Preparation time 25 minutes (plus refrigeration time). Cooking time 50 minutes.

1. Grease 24cm-round loose-based flan tin. Make pastry.

2. Place nuts in pastry case. Combine egg yolks, syrup, sugar, butter and cream in small bowl; whisk until smooth. Pour mixture over nuts; bake uncovered in moderate oven about 30 minutes, or until set. Cool. Serve with cream, if desired.

Pastry

Blend or process flour, icing sugar and butter until combined. Add yolk and juice; process until ingredients just come together. Knead dough on floured surface until smooth. Cover; refrigerate 30 minutes. Roll dough between sheets of baking paper until large enough to line prepared tin. Ease dough into tin, press into side; trim edge. Cover; refrigerate 30 minutes. Preheat oven to moderate. Place tin on oven tray. Line pastry case with baking paper, fill with dried beans or rice. Bake, uncovered in moderate oven 15 minutes. Remove paper and beans; bake uncovered, in moderate oven about 5 minutes or until browned lightly.

Serves 8.