Tomato, saffron and parmesan tartlets

Method

1. Make the filling. Put the olive oil and garlic in a medium pan over a medium heat. As soon as the garlic begins to sizzle, add the tomatoes, sugar and bay leaves. Simmer very gently for about 1 hour, stirring frequently, until well reduced and thickened. It mustn’t be at all wet or sloppy. When it’s just about to start catching on the base of the pan, it’s ready. Remove and discard the bay leaves, stir in the basil and season to taste with salt and pepper. Set aside.
2. Meanwhile, for the pastry cases, sift the flour and ó tsp salt into a food processor, add the butter and lard, then whizz together briefly until the mixture looks like fine breadcrumbs. Stir in the parmesan, then add the water and whizz briefly until the mixture comes together in a ball. Tip out onto a lightly floured surface and knead briefly until smooth, then divide into six pieces (about 70g each). Roll out into 15cm discs, then use to line 6 lightly buttered tartlet tins. Prick the bases with a fork and chill for 20 minutes.
3. Heat a frying pan, then add the saffron strands and toss around for a few seconds. Tip into a mortar and leave to cool (they will go brittle). Meanwhile, warm 2 tbsp of the cream in a small pan. Grind the saffron to a fine powder with the pestle, then add to the cream and set aside.
4. Heat the oven to 200°C/180°C fan/ gas 6 with a baking sheet inside. Line the pastry cases with small squares of foil and fill with baking beans. Put on the hot baking sheet and bake for 15 minutes until the edges are biscuit-coloured. Remove the foil and beans, then return the cases to the oven for 5-7 minutes until the bases are golden. Remove from the oven and lower the heat to 190°C/170°C fan/gas 5.
5. Beat the eggs, egg yolk, saffron  mixture and remaining cream in a jug, then stir in the 25g parmesan and salt to taste. Spoon an equal amount of the tomato sauce into each tartlet case. Top with about 5 tomatoes, then carefully pour over some creamy saffron mixture. Put on the baking sheet and bake for 20 minutes until set and lightly golden.