FORCED RHUBARB & CAMELINA SEED TARTLETS
For the pastry:
75g Oat flour
100g Spelt flour
2 tbsp Camelina seeds, plus extra for sprinkling
75g Salted Butter
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
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.