For the vanilla bean dust, cut the tough ends off the vanilla pod, cut in half and leave overnight in the oven with the light on, or bake at 170c fan for about 15-20 minutes. Leave to cool completely, then blitz in a food processor until fine, and pass through a sieve.

For the damson jam, destone damsons and mix with sugar and lemon juice in a saucepan. Leave to macerate for an hour, then bring to the boil, stirring frequently until setting point is reached, about 10-15 minutes.

To infuse the cream, split a vanilla pod, scrape the seeds and put into a saucepan with the cream and the pod. Bring to a simmer then cover and leave for minimum an hour.

For the pastry, mix the dries together in a large bowl. Toss the butter cubes in the dries then rub in until it is the texture of breadcrumbs. Drizzle in the water then form the dough.

Roll the dough evenly to an 11-inch circle and about 3mm thick. Chill until firm, then place into your tart tin, trimming the pastry to have a 1cm overhang.

Preheat the oven to 180c fan. Blind bake the pastry for 30-35 minutes, then remove the paper and rice and bake for a further 10-15 minutes until golden.

Spread 80g of jam in the base of the cooked tart case and cook for 10 minutes.

Reduce oven to 120c fan. For the custard base, add the sugar and salt to the infused cream and heat until simmering. Whisk the eggs and yolks together, then slowly pour in the hot cream mixture.

Pass mixture through a sieve into a jug, then pour into your tart case gently. Dust with vanilla powder.

Bake for 30-45 minutes until it has a 3 inch wobble in the centre. Leave to cool completely before slicing.