Name: Rhubarb and yoghurt Tartlets
Yield: 4 portions
Ingredients: 100 g plain flour; 50 g hazelnuts, toasted; 75 g butter; 75 g caster sugar; for yoghurt filling, as needed; 3 egg yolks; 50 g caster sugar; 15 g plain flour; 175 ml organic yoghurt; rhubarb filling, as needed; 350 g rhubarb; 50 g caster sugar; 25 g apricot jam; 25 g butter; 1 leaf gelatine; garnish & sauce, to garnish; 100 g raspberries; 2 tbsp honey; fresh mint, as needed; 50 ml water; 50 g icing sugar, for sprinkling

Method

Make pastry by combing ingredients in food processor, rets for 1 hour, Lne tartlet cases and bake blind.
Heta egg yolks, sugar and flour in a bowl over boiling water, whisk until thick then whisk in Yoghurt.
Leave to cool.
Gently heat the sugar, apricot jam and butter and add rhubarb.cook gently till thick stir in gelatine.
Combine raspberries, honey and water in pan and cook till puréed, sieve.
Fill tartlets with yoghurt mixture, palce a spoonfull of rhubarb on top, decoreate with mint leaves.

Tip: tap a step to tick it off as you cook.

Converted from the Cookeryonline Excel workbook “SR219”.

Rhubarb and yoghurt Tartlets

Method

Shopping list for 4 portions

Fruit & veg

Dairy & eggs

Tins, jars & stock

Baking

Oils, vinegars & sauces

Fresh herbs

Store cupboard (check you have)