Make up the sweet pastry and use to line and bake bind a fan tin. Allow to cool down completely. For the filling, whip the cream together with the vanilla pod seeds till soft peak. Heat the soaked gelatine leaf and add to the cream along with the melted white chocolate. Fold together immediately, then spoon into the sweet pastry base. Even out and allow to set in the fridge for an hour. Meanwhile prepare the topping by heating together the sugar, frozen fruit, water and gelatine. Bring to the boil, turn off the heat and allow to coo down. When cool enough pour the fruit glaze over the prepared tart and allow to set before serving.