8 individual cakes

Tart ring (inox): 7cm in diameter
Semi circular silicone mould: 5cm in diameter


Almond shortcrust pastry


  1. Sift the caster sugar and almond powder and mix them with the softened butter.
  2. Mix the egg and salt together, pour them into the paste and mix gently.
  3. Add the flour and leave the mixture in the fridge for at least 2 hours.
  4. Roll out the dough with a rolling pin to 2mm thick and cut the dough with a 7cm tart ring.
  5. Bake in the oven for 20 minutes at 150 ℃.


Egg wash


  1. Mix the egg yolks and cream.
  2. Strain the mixture through a sieve.
  3. Allow the shortcrust dough to cool completely and brush with the egg mixture on both sides.
  4. Bake in the oven for 10 minutes at 150 ℃.


Genoa bread


  1. Heat the marzipan in the microwave for 30 seconds and add the salt.
  2. Whip the dough by adding the eggs one by one.
  3. Sift the flour and baking powder, pour them into the dough mixture and combine gently.
  4. Add the melted butter.
  5. Pour the dough onto a baking sheet. Leave in the fridge for about 1 hour.
  6. Bake in the oven for 10 minutes at 180 ℃.


Yoghurt panna cotta


  1. Infuse the vanilla pods in hot milk for at least 30 minutes.
  2. Add the sugar and bring to a boil, then add the gelatin.
  3. Stir in the cream and yoghurt powder. Mix and sieve.
  4. Pour into a 5cm semi circular mould. Put in the freezer.


Tomato jam


  1. Using a knife make small incisions into the skin of the tomatoes. Toss the tomatoes into boiling water for a few seconds, take them out, and peel.
  2. Cut the tomatoes into 2cm cubes and add the sugar. Store in the fridge overnight.
  3. Cook until the mixture is of a jam consistency.


Neutral mirror glaze


  1. Bring water, sugar and syrup to a boil until the mixture reaches 103-105 ℃.
  2. Add the gelatin and lemon juice. Serve at 30-33 ℃.




  1. Brush the tart with beaten egg, then bake the tart, and cool completely.
  2. Spread the completely cooled tomato jam across the bottom of the tart.
  3. Cut the genoa bread with a 6cm round cutter, and put it inside the tart.
  4. Fill the tomato jam mixture to the top of the tart and smooth off the top with a spatula.
  5. Pour the neutral glaze into the frozen yogurt panna cotta.
  6. Place it on the tart.
  7. Slice the mixed cherry tomatoes, then cut them in half and scatter them around the tart.
  8. Complete by attaching gold leaf on the front right side..