Warm the oven at 120C.
Cut the Pomodorini’s in half. Place them, facing up in an oven dish. Add the sprigs of thyme and rosemary and sprinkle with olive oil. Place the dish in the oven and let the Pomodorini’s dry for about 90 minutes.
Start with the tartlet crust. Add all the ingredients to make a dough ball. Push the dough evenly (with cold hands) into a greased cake tin. Cover with plastic foil and let the dough “rest” in the fridge.
Take the tomatoes out of the oven and let them cool.
Warm the oven to 190C.
Take the cake tin out of the fridge and make a few holes in the dough with a fork. Cover the bottom with baking paper and fill the form with dried beans. Put the cake tin into the over for about 25 minutes so that the pastry gets a deep gold brown colour. Take out and allow to cool.
Heat the olive oil in a pan and add the tomato puree. Cook for a very short time and ensure it doesn’t burn. Add garlic, sugar and the 4 oven dried tomatoes as well as 4 table spoons of tomato moisture from the oven tray.
Mix everything using a blender.
Allow to cool and gently mix the mascarpone with the tomato mixture.
When the crust is completely cooled, add the tomato mascarpone mixture. Add the pomodorini’s facing up to cover the whole tartlet. Cover with the grated parmesan cheese and garnish with basil.