FORCED RHUBARB & CAMELINA SEED TARTLETS
Ingredients (makes 6 x 10cm tartlets)
For the pastry:
75g Oat flour (blitz your oats in a processor)
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
For the pastry, place the oat flour, spelt flour and camelina seeds into a bowl. Toss the block of butter in the flour mix before coarsely grating it into the flour. Then use your fingertips to rub the butter into the flour until it resembles breadcrumbs. Using a fork, stir in just enough beaten egg until the pastry starts to come together, then bring together with your hands. Reserve any leftover beaten egg.
Cover the pastry and rest in the fridge for half an hour before rolling it out on a lightly floured surface to 2mm thick. Line 6 non-stick, loose bottomed tart tins, press the pastry gently into the edges and neaten up the rims.
Preheat the oven to180C/160C fan/gas 4. Place a piece of parchment paper in each pastry-lined tin and fill with baking beans. Blind bake for 10minutes, then remove the baking beans, use the remaining beaten egg to egg wash the bases, and return to the oven for 2 minutes to crisp up the bases. The tart cases should be golden brown and crisp. Remove from the oven and allow to cool.
Turn the oven up to 220C/200C fan/gas 7.
To make the filling, whip the double cream to stiff peaks and gently stir through the yogurt and icing sugar.
Spread out the rhubarb pieces on a lined baking sheet, drizzle with honey, and roast for 5 minutes, remove from the oven and allow to cool.
To assemble the tartlets, divide the filling between them and smooth over with a spoon.
Place several pieces of rhubarb on top of each tart and finish with a sprinkle of camelina.