Rhubarb Tartlets with Crispy Almond Shortcrust and Coconut Yoghurt

“Rhubarb is one of the first indigenous “vegetables” that we particularly look forward to baking with after the long winter. In this recipe we combine a perfectly balanced sweet and sour rhubarb-vanilla compote with coconut yoghurt and almond shortcrust to conjure up spring on a plate,” says Carolin Strothe – a German cook, food stylist, and author of the award-winning blog Frau Herzblut.

Makes 8 tartlets (diameter 10cm/4in)

Ingredients
For the shortcrust pastry:
200g spelt flour, plus extra for dusting
50g ground almonds
20g dark muscovado sugar
½ tsp baking powder
Pinch of salt
60ml mild olive oil, plus extra for greasing
Baking beans, for blind baking

For the filling and the topping:
300g rhubarb, peeled and sliced into 3cm pieces
Grated zest of ½ organic orange
60ml maple syrup
1 vanilla pod, halved lengthways and seeds removed
500g coconut yoghurt

Method:

Combine the flour, almonds, sugar, baking powder, and salt in a bowl. Add the oil and 60ml water and work everything together quickly to form a dough. Avoid over-handling the dough; it should remain fairly rough. Shape into a ball, wrap in cling film, and leave to rest for 20 minutes in the fridge.

Meanwhile, bring the rhubarb, orange zest, maple syrup, and vanilla pod and seeds to the boil in 3½ tablespoons of water and simmer for 8–10 minutes, until soft. Leave the compote to cool.

Preheat the oven to 185°C (365°F/Gas 41⁄2). Grease 8 tartlet tins and dust with flour. Divide the pastry into 8 equal portions and roll each one out into a circle on a floured work surface. Line the tartlet tins with the pastry, press the edges slightly, and trim off any overhanging pastry. Prick the pastry bases several times with a fork and chill for 15 minutes. Line the bases with pieces of baking parchment cut to size, weigh each piece down with baking beans, and blind bake the pastry for 17–20 minutes in the centre of the oven. Remove the baking beans and baking parchment, release the tartlets from their tins, and leave to cool. Fill with the coconut yoghurt and top with the rhubarb compote.

Tip: Decorate with a piece of vanilla pod on top of each tart to make these rhubarb tartlets a bit more exotic.