For the filling:

1. In a pan, heat castor sugar and add water.
2. When the sugar turns golden yellow, add the brown sugar and the halved cherry tomatoes. Add brandy.
3. Remove and strain when hot.
4. Put the syrup back in the pan and keep aside the strained halved tomatoes.
5. Toss the remaining whole cherry tomatoes till nicely cooked on a low flame, without stirring or breaking them (Remember, when we need these to top the tart during finishing).

For the frangipane:

1. In the bowl of your electric mixer or with a hand mixer, cream the sugar and butter.
2. Beat in the egg and vanilla extract until smooth.
3. Add the almond meal, chopped almonds and flour and beat until it forms a smooth paste. Transfer to a small bowl, cover and refrigerate for 5-10 mins.

For the pate brisee:

1. In a food processor, add flour, salt and sugar and process until combined.
2. Add butter and process until the mixture resembles coarse meal.
3. Pour 30 ml. water in a slow, steady stream.
4. Add a little more chilled water, if necessary.
5. Turn the dough our onto your work surface, gather it into a ball, cover with a plastic wrap, and refrigerate for about half an hour to chill the butter and allow the gluten in the flour to relax.
6. Once the dough has chilled, place on a lightly floured surface.
7. Roll the dough into a round diameter as per your mould preference or to a 2-inch mini pie.
8. Lift and turn the dough when rolling, so it does not stick to the counter.
9. If it gets too soft and starts to fall apart when rolling, put the dough back in the refrigerator for 10 mins. to firm up.
10. Pre-heat the oven at 180 deg C.
11. Next, add halved tomatoes to the frangipane mixture, fill the tart mould to 3/4th and bake in a pre-heated oven for 20 mins. till 75% done.
12. Remove and arrange the whole cherry tomatoes on the top and return to the oven.
13. Monitor till fully cooked and a knife appears clean after passing through it.
14. It should take about 5 to 7 mins.
15. Do not disturb the well arranged tomatoes.

For bell-pepper ice cream:

1. Fill the candy bell pepper, take sugar in a thick bottomed pan.
2. Add water (approx 1 tbsp.) and stir well till golden yellow.
3. Add the bell peppers and stir till thick.
4. Arrange the cubed bell pepper on a bake-proof paper on a greased steel sheet till they look crystallized.
5. For the ice cream base, heat milk and vanilla.
6. Whisk in egg yolks and sugar.
7. Cool the mixture and strain with a strainer.
8. Add cream and cool in the freezer.
9. Churn in the end and add the above bell pepper mix.
10. Refreeze and serve with the tomato pie.