30 mins to 1 hour
By Bryn Williams
For the filling
- 875g/1lb 12oz crème fraiche
- 175g/6oz Parmesan, grated
- 200ml/7fl oz double cream
- 200ml/7fl oz whole milk
- 4 free-range eggs
- 4 free-range egg yolks
- 6 bronze gelatine leaves, soaked in cold water
- ¼ tsp freshly grated nutmeg
- 4 cooked pastry cases, about 9cm/3½in each
- salt and freshly ground black pepper
For the balsamic jelly
- 500ml/18fl oz balsamic vinegar
- 150g/5½oz caster sugar
- 10 bronze gelatine leaves
For the pesto
- 2 bunches fresh basil, leaves picked
- 75g/2½oz toasted pine nuts
- 90g/3¼oz grated Parmesan
- 2 garlic cloves, crushed
- 250ml/9fl oz olive oil
- pinch salt
- 400g/14oz heritage tomatoes, chopped
- few basil leaves
To make the filling, mix together all the ingredients (except the gelatine, nutmeg and salt and pepper) in a bowl using a hand blender.
Pour into a saucepan over a medium heat and slowly bring to the boil while constantly whisking for 2–3 minutes.
Transfer to a thermomix or blender and blitz with the gelatine until smooth and emulsified. Season with salt, pepper and nutmeg. Pass through a fine sieve, then pour into a piping bag and place in the fridge until set.
To make the balsamic jelly, dissolve the sugar in the balsamic vinegar in a saucepan and warm gently over a low heat. Add the gelatine and stir until dissolved. Pass through a fine sieve, pour into a piping bag and leave to set in the fridge.
Put all the pesto ingredients into a blender or small food processor and blitz together.
To assemble, pipe the filling into the tart cases and top with a layer of pesto, then scatter over the tomatoes and basil leaves. Finish with a few dots of balsamic jelly.