FORCED RHUBARB & CAMELINA SEED TARTLETS

Ingredients

For the pastry:

75g Oat flour

100g Spelt flour

2 tbsp Camelina seeds, plus extra for sprinkling

75g Salted Butter

Egg, beaten

For the filling:

227ml Organic Double cream

125g Goat’s yoghurt, strained

3 tbsp icing sugar, sifted

For the rhubarb:

400g forced rhubarb, cut into 5cm lengths

2 heaped tbsp single origin runny English honey

Method

  • Place the oat and spelt flour, and camelina seeds into a bowl. Toss the block of butter in the flour mix before grating it on the coarse setting into the flour. Then rub briefly with your fingertips until it resembles bread crumbs.

  • Stir in just enough beaten egg with a fork until the mix starts to come together, then bring together properly with your hands.

  • Cover and rest in the fridge for half an hour before rolling out to 2mm thick, lining your tart cases and blind baking at 180C. Allow to cool.

  • Meanwhile whip the double cream to stiff peaks and stir through the yoghurt and sugar. Set aside.

  • Toss the rhubarb in the honey, spread out on a lined baking sheet and roast at 220C for 5 minutes. Cool.

  • To assemble the tartlets, divide the cream between them and smooth over with a spoon. Place several pieces of rhubarb on top and finish with a sprinkle of camelina.

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