Dish of the Week: Tomato jam linzer tart with fromage blanc ice cream

Dish of the Week: Tomato jam linzer tart with fromage blanc ice cream

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.