For the pastry, mix the flours and
salt in a bowl. Add the fats and rub in until the mixture resembles
coarse breadcrumbs. Stir in the egg yolk and 30-45ml iced water to bind.
Form into a ball, wrap and chill for 20 minutes.
Preheat oven to 220oC/425oF/Gas
7. Roll out the pastry and use to line a 23cm pie dish. Use the
trimmings to stamp out heart shapes. Arrange on the pastry case rim with
a little water.
Prick the pastry base, line with
greaseproof paper and fill with baking beans. Bake for 10 minutes.
Remove the paper and beans and bake until golden, 3-6 minutes more.
Whisk together the eggs, salt and
sugar. Stir in the butter and maple syrup. Set the pastry case on a
baking sheet. Pour in the filling, then sprinkle with the nuts.
Bake until just set, about 35 minutes.
Cool on a wire rack. Decorate with piped whipped cream.