Preheat oven to 180°C on fan and bottom element cooking function.
Grease mini tart moulds (10cm diameter, 3cm deep).
Sift four into a large bowl, add almonds and icing sugar.
Rub in butter until it resembles fine breadcrumbs.
Make a well and add lightly beaten egg.
Mix until the mixture comes together in beads.
Turn out onto a floured surface and make a ball shape. Wrap in plastic and refrigerate for 30 minutes.
Roll out the pastry between two pieces of baking paper. Divide the pastry into 4 and roll out to fit base and sides of each baking mould. Trim away excess pastry, prick the base with a fork and refrigerate for 30 minutes.
Cover pastry with baking paper and spread with baking beads or rice and bake for 8-10 minutes.
Remove the beads/rice with baking paper and bake for a further 10 minutes.
When ready, set aside to cool.
Custard
Slit the vanilla pod in the middle and add to the saucepan of thickened cream.
Bring to a simmer, remove from heat.
Cream the yolks and sugar until pale and creamy.
Remove the vanilla pod from the cream mixture and add to the creamed yolks to dissolve.
Heat a saucepan of water until 1/3 full (where the bowl of custard can sit just touching the water).
Place the bowl of custard mixture on top and stir gently with a wooden spoon.
Stir until the mixture is thick. This will take at least 15 minutes.
Add a couple drops of water to the gelatin and stir into the mixture and leave to cool to room temperature.
Pour custard gently into the tart cases until three quarters full.
Set in the fridge for at least 3 hours (best left overnight).
To serve, sprinkle 1 ½ tablespoon of caster sugar evenly on the custard.
Use a blow torch and aim around the sugar until it caramelises.
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