Sweet tomato tart

Cook & Prep Time

2h 30min



Sweet tomato tart

A delicious tart to end a dinner party – ask your guests to guess the surprise ingredient!


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


Step 1

Sieve the tomatoes and pour into a fine strainer (preferably not made of steel) and leave them to strain for at least an hour.

Step 2

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.

Step 3

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.

Step 4

Add the seived tomato juice to the cream, together with two whipped egg whites, folding in delicately with a spatula, from high to low.

Step 5

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.

Step 6

Let it cool in the dish and then place it on a plate, dust with icing sugar, flavoured with the cinnamon and vanillin.