2 bunches fresh basil, leaves picked
few basil leaves
2 garlic cloves, crushed
400g/14oz heritage tomatoes, chopped
500ml/18fl oz balsamic vinegar
salt and freshly ground black pepper
150²µ/5Β½΄Η³ϊ caster sugar
6 bronze gelatine leaves, soaked in cold water
ΒΌ tsp freshly grated nutmeg
250ml/9fl oz olive oil
75g/2Β½oz toasted pine nuts
pinch salt
875g/1lb 12oz crème fraiche
200ml/7fl oz double cream
4 free-range eggs
4 free-range egg yolks
200ml/7fl oz whole milk
175g/6oz Parmesan, grated
90g/3ΒΌoz grated Parmesan
4 cooked pastry cases, about 9cm/3Β½in each