Rhubarb Tartlets

Ingredients

• 150 g spelt whole‑grain flour
• 5 tbsp Honey
• 1 pinch salt
• 75 g cold butter
• 1 egg yolk
• 1 lemon
• 150 g rhubarb
• 1 Vanilla bean
• 200 g quark (20% fat in cream)
• 100 ml whipping cream
• legumes (for blind baking)

Instructions

1. 1.

   For the dough mix flour with 3 tbsp honey, salt, butter and egg yolk and knead into a smooth dough. Wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Meanwhile squeeze the juice of the lemon. Wash the rhubarb, remove stems and cut diagonally into small pieces. Add to a pot with 2 tbsp lemon juice, 2 tbsp water and remaining honey; simmer about 5 minutes until tender but not mushy. Let cool.

3. 3.

   Split the vanilla bean lengthwise and scrape out the seeds. Reserve about 2 tbsp of rhubarb juice and whisk it with quark and vanilla seeds into a smooth mixture. Whip cream to stiff peaks and fold in. Chill.

4. 4.

   If needed, grease six small tins. Roll out dough and cut 6 circles about 8 cm diameter. Line tins with dough. Cut parchment paper to size, place on top of the tartlets and weigh down with legumes. Bake in preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 15 minutes until golden brown. Cool, remove parchment and legumes, then lift tartlets out of tins.

5. 5.

   Fill the cooled tartlets with cream and top with rhubarb.