Roll out the pastry on a lightly floured surface and use to line a 25cm loose-bottomed tin with a little overhang of pastry all the way around the top.
This will stop the pastry shrinking in the oven.
Using a small ball of pastry scraps, push the pastry gently into the flutes of the tin.
Chill in the fridge for 20 minutes.
Heat the oven to 200°C/fan 180°C/gas 6.
Lightly prick the base of the pastry case with a fork, and line with a circle of greaseproof paper and fill with baking beans.
Blind-bake the pastry case for 20 minutes. Remove the paper and beans, and cook for a further five to 10 minutes, until golden brown.
Beat the eggs in a bowl, then gradually add the cream.