Step 1

Process the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add egg yolk and water and process until the dough just comes together. Wrap in plastic wrap and place in the fridge for 30 minutes to rest.

Step 2

Preheat oven to 200ºC. Divide pastry into 6 even portions. Roll 1 portion on a lightly floured surface until 5mm thick. Line a round 3cm-deep, 8cm (base measurement) fluted tart tin, with removable base, with the pastry and trim excess. Repeat with the remaining pastry portions. Place on a baking tray in the fridge for 15 minutes to rest.

Step 3

Cover the pastry bases with non-stick baking paper. Fill with pastry weights or rice. Bake for 10 minutes. Remove the paper and pastry weights or rice. Bake for 8 minutes or until golden. Reduce temperature to 160ºC.

Step 4

Bring the cream to a simmer in a small saucepan over low heat. Remove from heat. Whisk the egg, sugar, vanilla bean paste and extra egg yolks in a heatproof bowl. Gradually whisk in the cream until combined. Strain through a fine sieve into a large jug. Pour the custard mixture among the pastry cases. Bake for 25 minutes or until just set. Set aside to cool completely.

Step 5

Place the water and extra caster sugar in a small saucepan over medium-low heat. Cook, swirling the pan often and brushing down the side of the pan with a pastry brush dipped in water, for 3-5 minutes or until golden. Set aside until the bubbles subside. Pour the toffee evenly over the tarts. Set aside until set.