Preheat the oven to 180'C.
For the pastry: cut the butter into small cubes and place in a bowl. Scrape the seeds from the vanilla pod. Add the flour, vanilla and the icing sugar and rub together with the tips of your fingers until the mixture resembles breadcrumbs. Add the egg and bring the mix together until it forms a ball. Knead with the palm of your hand until smooth, wrap in cling film and rest in the fridge for at least 30 minutes.
Roll the pastry out between 2 sheets of baking paper to 5mm thick. Line the tart case(s) with the pastry, making sure to push it into the angle at the base. Allow some excess pastry to hang over the sides. Line with two layers of cling film and add baking beans. Transfer to the oven and blind bake for 15 minutes until golden brown. Once cooked, check the pastry case(s) for any small cracks and fill with the left over pastry if necessary.
Reduce the oven temperature to 160'C.
To make the mixture, whisk the double cream and eggs together.
Pour the golden syrup into the cream and egg mix and then stir in the ground almonds.
Pour this mixture into your tart case(s) and cook in the oven for 25 minutes or until the mixture is set.
When cooked, allow the tart(s) to cool and serve with a generous dollop of clotted cream
«The ground almonds in this recipe can be replaced with coarse breadcrumbs for a chunkier filling. Adjust the cooking time if cooking individual tarts, the filling should be cooked in 15 minutes.»