For the pastry
280g superfine plain flour
1 stick butter
110g castor sugar
1 egg yolk
a small pinch of salt
grated lemon rind
For the filling
200g cane sugar
1 teaspoon of powdered cinnamon
2 sachets of pure vanillin
1/2 cup toasted peanuts
1 small glass of rum
a pinch of nutmeg
500g canned whole peeled tomatoes
icing sugar to dust
Put the flour in a bowl and sprinkle a little salt, make a well and add the butter at room temperature. Rub together with your fingers until it resembles very fine breadcrumbs. Form a well in the centre again and add the sugar, grated lemon peel and egg yolk. Mix quickly for a short time to form a dough, then put the mixture in the refrigerator for half an hour.
Beat the sugar with the egg yolks until they form a soft, fluffy cream. Crush all the spices together in a mortar and add them with the rum to the cream.
Sieve the tomatoes and pour into a fine strainer (preferably not made of steel) and leave it to strain for at least an hour. The add the resulting juice to the cream, together with two whipped egg whites folding in delicately with a spatula, from high to low.
Then line a tart dish with the shortcrust pastry also on the sides, pour the filling in delicately and bake in a pre-heated oven at a medium high temperature, for an hour and fifteen minutes.
Let it cool in the dish and then place it on a plate, dust with icing sugar, flavored with cinnamon and vanilla.