Recipes / Candied Tomato Pizza Tart

Ingredients

• 3/4 cup Butter, Melted
• 1 cup Sugar
• 2 each Eggs
• 1/2 teaspoon Salt
• 1/2 teaspoon Vanilla Extract
• 1 cup Almonds, slivered
• 1/4 cup Basil
• 1/2 cup Flour
• 1/2 cup Water
• 1/2 cup Sugar
• 1 1/2 cups Furmano's Diced Tomatoes, drained
• 1 pint Raspberries
• 1 tablespoon Sugar
• 8 ounces Cream Cheese
• 1 teaspoon Vanilla

Preparation

1. Bake prepared pie dough in a tart pan per directions.
2. Preheat oven to 350 degrees.
3. In a food processor add slivered almonds. Puree until a fine meal is formed.
4. Add sugar, flour, salt, and basil. Pulse until combined and green in color.
5. With processor running, add melted butter.
6. In a seperate bowl, mix together eggs and vanilla extract. Add to running food processor.
7. Spray a 9 inch round cake pan and pour batter in. Bake for 40 minutes. Dice cake in squares.
8. Candied Tomatoes: Bring water and sugar to boil in a small pot to 220 degrees. Add tomatoes, turn off heat and let stand at room temperature.
9. Raspberry Sauce: Place raspberries and sugar in a small saucepan. Cook for an hour over medium low heat, until raspberries become soft. Stir until a sauce like consistency is reached. Cool.
10. Vanilla "Mozz": Place room temperature cream cheese and vanilla in a stand mixer. Using a paddle mixer, beat on medium for 2 minutes. Add heavy cream and sugar, beat on high for 4 minutes. Chill.
11. To construct pizza: Spread Raspberry sauce onto pie shell. Top with Candied Diced Tomatoes and dollop with Vanilla 'Mozz". Place Almond Basil Cake dices around pizza. Cut and serve.