A twist on the classic sweet tart dough (short crust) - this one adds vanilla beans to the pastry. Vanilla tart pastry: 1⅔ cup all purpose flour pinch of salt 5 Tbsp (50g) icing sugar ½ cup (125g) cold butter Vanilla seeds scraped from bean 2 egg yolks 2 Tbsp ice cold water To make the pastry: Place the flour, salt, icing sugar, butter and vanilla seeds in a food processor and pulse to form breadcrumbs. Then with the motor running, add the egg yolks and water, process just until the dough forms a ball. Remove from the food processor and divide into 6 even balls of dough (around 80g each). Flatten each to a disc and wrap separately in plastic wrap. Refrigerate for at least an hour.