Method

• 1.
  To make the pastry, place flour, butter and icing sugar in a food processor and process until mixture resembles fine breadcrumbs. Add egg and process until it forms a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes. Preheat oven to 180°C. Roll out pastry on a lightly floured surface and use to line six 9 x 1cm loose-bottomed fluted tart pans. Refrigerate for 30 minutes. Line the pastry shells with baking paper and fill with rice or pastry weights and bake for 10 minutes.
• 2.
  Remove paper and weights and return to oven for 5 minutes or until dry and crisp.
• 3.
  Beat egg yolks and 50g of sugar until pale. Place cream in a saucepan, scrape in vanilla seeds and add bean too. Bring to the boil, then use a slotted spoon to remove vanilla bean. Pour over egg mixture, beating to combine. Clean pan, then return custard to pan and cook over low heat until thickened.
• 4.
  Place gelatine and 1 tablespoon water in a teacup, then place in a saucepan with hot water coming halfway up the sides. Stir over low heat until clear. Pour into custard, stirring to combine. Transfer to a bowl, cover the surface with plastic wrap and refrigerate until cold.
• 5.
  Meanwhile, to make toffee shards, line a baking tray with foil. Place remaining sugar and 4 tablespoons of water in a heavy-based saucepan over very low heat, stirring until sugar dissolves (do not stir after this stage). Increase heat to medium-high and cook until golden. Pour onto the tray and set aside to cool completely.
• 6.
  To serve, fill tart shells with custard and level the top. Dust with icing sugar, then break toffee into shards and stick into custard.