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
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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.
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Stir in just enough beaten egg with a fork until the mix starts to come together, then bring together properly with your hands.
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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.
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Meanwhile whip the double cream to stiff peaks and stir through the yoghurt and sugar. Set aside.
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Toss the rhubarb in the honey, spread out on a lined baking sheet and roast at 220C for 5 minutes. Cool.
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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.