For the pastry
- 250g superfine plain flour
- 125g butter, at room temperature
- 100g castor sugar
- 1 egg yolk
- a small pinch of salt
- grated lemon rind
For the filling
- 200g castor sugar
- 8 cloves
- 75g toasted peanuts
- 4 eggs
- 1 small glass of rum
- a pinch of nutmeg
- 500g canned whole peeled tomatoes
- 1 tsp of powdered cinnamon
- 2 sachets of pure vanillin
- icing sugar to dust
Sieve the tomatoes and pour into a fine strainer (preferably not made of steel) and leave them to strain for at least an hour.
Put the flour in a bowl and sprinkle a little salt, make a well and add the butter. Rub together with your fingers until it resembles very fine breadcrumbs. Form a well in the centre again and add the sugar, grated lemon peel and egg yolk. Mix quickly for a short time to form a dough, then put the mixture in the refrigerator for half an hour.
Beat the sugar with 4 egg yolks until they form a soft, fluffy cream. Crush all peanuts and cloves together in a mortar and add them with the rum and a pinch of nutmeg to the cream.
Add the seived tomato juice to the cream, together with two whipped egg whites, folding in delicately with a spatula, from high to low.
Take the shortcrust pastry from the refridgerator and roll out on a floured surface. Line a tart dish with the pastry, also on the sides, pour the filling in delicately and bake in a pre-heated oven at 180°C, for an hour and fifteen minutes.
Let it cool in the dish and then place it on a plate, dust with icing sugar, flavoured with the cinnamon and vanillin.