Pastry chef Victoria Burghi makes a jam by reducing tomato with sugar and a few whole cloves. She puts the mixture in a baked pâte sucrée shell and tops it with cooked streusel made from almond flour, wheat flour, sugar, butter and cinnamon.
She serves the tart with an ice cream made from a 50-50 blend of heavy cream and fromage blanc, sugar and egg yolk, but no vanilla.
The dish is garnished with lemon balm and sour cherry sauce.
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