Tomato Green Tart

Prepare the gelatin: wash the tomatoes and remove the seeds

In a bowl, combine the chopped tomatoes, lime juice, zest, and sugar

Let it sit overnight

The next day, place the macerated tomatoes in a pot and cook for 1 hour over high heat, stirring occasionally to release the juices

Place the warm gelatin in a clean glass jar and reserve

Make the dough: mix all ingredients until a smooth dough forms

Place in an ungreased 24 cm diameter cake pan and bake at 200°C until golden brown

While this is happening, prepare the cream: in a refrigerator, beat the yolks with sugar, then add wine and cook over low heat, stirring constantly until thickened

Let it cool

Remove the dough from the oven, let it cool, and remove from pan

Cover the tart with the gelatin

Beat the whipped cream until stiff peaks form

Add to the cream mixture and stir gently

Place this cream on top of the gelatin and serve

10 servings

568 calories per serving.