For the white tomato sorbet, heat the glucose, sugar and tomato juice in a small saucepan over a medium heat until the sugar has dissolved. Cook for a further 2-3 minutes, then strain and set aside to cool.
Pour the mixture into an ice cream machine and churn according to the manufacturer’s instructions. Once churned, transfer the sorbet to a freezer-proof container and chill in the freezer. Remove from the freezer to soften about 10 minutes before serving.
Preheat the oven to 140C/275F/Gas 2.
For the almond pudding, grease and dust 4 10cm/4in loose-bottomed tart cases twice with butter and flour.
Place all of the ingredients for the almond pudding into a food processor and blend until smooth. Divide the mixture among the prepared tart cases and bake for 15-20 minutes, or until the mixture starts to come away from the sides of the cases and is firm to the touch. Remove from the oven and set aside to cool.
For the lime syrup, gently warm the lime juice, caster sugar, vanilla pod and seeds in a small non-reactive saucepan until the sugar has dissolved. Remove and discard the vanilla pod.
To serve, turn the almond puddings out from the tart cases onto serving plates. Drizzle the lime syrup around and top with a scoop of white tomato sorbet.