Rhubarb Tartlets

Short Crust Pastry

• 1 1/4 cup buckwheat flour
• 1/2 cup hazelnut meal
• 1 tsp cinnamon
• 50 g unsalted butter
• 2 Tbsp Pureharvest Organic Rice Syrup
• Pinch of sea salt
• 1 egg

Filling

• 1 Tbsp Pureharvest Organic Rice Syrup
• 500 g rhubarb, cubed
• Rind of half an orange
• 1/2 tsp vanilla extract

Optional extras

• 1-2 Tbsp hazelnut meal
• 1-2 Tbsp Pureharvest Organic Rice Syrup
• 1-2 Tbsp yoghurt, for serving

1. Preheat oven to 180C and grease tartlet tins very well with butter.

2. Combine flour, hazelnut meal, cinnamon, butter and salt in a large bowl, and crumb together. Add egg and rice malt syrup, and mix to form a soft dough. Wrap and place in the fridge.

3. Divide the dough into 5 equal balls. Roll out and lightly press the dough into each tartlet tin. Press down around the edges to remove excess, and use the excess on the 6th tart.
   Bake for 10 minutes.

4. Place all filling ingredients in a small saucepan on medium heat. Allow to simmer for 15 minutes or until the rhubarb has softened but still holds it’s form. Spoon filling into the cooked tart shells.
   If you like extra sweetness, then mix together some additional hazelnut meal and rice malt syrup, and dollop on top of the filling.
   Bake for 10 minutes.

5. Serve with yoghurt of your choice.