Place the flour and salt into a bowl and stir to combine.

Add the cubed butter and toss through the flour to coat completely in flour.

Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.

Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.

Press firmly into a disc, wrap and refrigerate for 1 hour.

Lightly flour your surface and both sides of your dough and roll out to ¼ inch thickness.

Pressing therein and trimming the edges, folding ½ inch of the dough under the edges and pinching firmly.

Return the dough to the fridge for 20 minutes to chill.

Preheat the oven to 220C/425F.

Remove the chilled pastry and pierce with a fork all over. Lay greaseproof paper to cover the entire pastry.

Fill with baking beans or rice right up to the edges of your crust.

Bake for 20 minutes until the edges are golden, remove the baking beans and continue to bake until golden all over, approximately 10 further minutes.

Remove and allow to cool completely.

Lower the oven to 180ºC/350F.

Place the puree, eggs, sugar, syrup, honey, spices and cream in a bowl and whisk to combine or mix with a stick blender until smooth.

Pour into the pastry shell and smooth out evenly.

Bake until it no longer jiggles in the center, approximately 45 minutes.

Remove and allow to cool completely at room temperature before placing in the fridge to chill.

Add the maple syrup, walnuts and nutmeg into a pan and cook on medium until bubbling, stirring so it doesn’t stick. Remove from the heat and set aside.

When ready to serve, decorate with a little whipped cream and sprinkle over the maple walnuts.

Slice it up and serve.

Dig in!