Place water in a small bowl and sprinkle over gelatine powder. Set aside for 5 minutes or until the gelatine has been absorbed. Place the cream, sugar, vanilla bean paste in a medium saucepan over medium heat and stir to dissolve the sugar. Bring to the boil and add the gelatine; stir to combine. Remove from the heat and strain into a large bowl. Stir through the milk and divide mixture between 6 deep-fluted tart tins. Refrigerate for about 4 hours or preferably over night.

Turn out onto plates and serve