Tomato and basil Tarts

• Bake the sunflower seeds in the oven (170°C) for 10 minutes.
• Pour the sugar into the water and bring to a boil (110°C). Add the seeds.
• Take away from the heat and stir. Once the seeds form a mass, heat up again until caramelised.
• Let stand to cool at room temperature, then mix the mass with oil.

• Wash the tomatoes and cut them in small bits. Add the basil and bring to a boil before blending.
• Mix the sugar and the agar-agar, add to the tomatoes.
• Bring to a boil again while stirring briskly.
• Pour onto a baking tray (20 x 30cm) covered with cling film.
• Leave to cool. Cut out round jelly forms (3.5cm and 2cm)

• Mix the sugar, the maize starch and the agar-agar.
• Add the basil to the almond milk and bring to a boil. Leave off the heat for 10 minutes, then mix.
• Add the sugar mixture, bring to a boil and stir briskly.
• Add the margarine and some curcuma, then stir again.
• Leave to cool. Stir again until the mass has softened up.

Finish off the dish

• Place some praline in a Tartelette.
• Press some cream on it.
• Place a 3.5cm jelly on the cream.
• Next, add a large dot of cream.
• Place another jelly (2cm) on top. Finish off the Tartelette with a dot of cream and some fresh basil.