Rhubarb tartlets with crispy almond shortcrust and coconut yogurt

Makes 8 x 10cm tartlets

This recipe is suitable for vegans.

For the shortcrust pastry

— 200g spelt flour, plus extra

for dusting

— 50g ground almonds

— 20g dark muscovado sugar — ½ tsp baking powder — 60ml mild olive oil, plus extra

for greasing

For the filling and topping

— 300g rhubarb, peeled and

sliced into 3cm pieces — grated zest of ½ orange — 60ml maple syrup

— 1 vanilla pod, halved lengthways and seeds removed

— 500g coconut yogurt Combine the flour, almonds, sugar, baking powder and a pinch of salt in a bowl. Add the oil and 60ml water and work everything together quickly to form a dough. Avoid overhandling 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 three and a half tablespoons of water and simmer for 8-10 minutes, until soft. Leave the compote to cool.

Preheat the oven to 185C/165C fan/gas mark 4½. Grease eight 10cm tartlet tins and dust with flour.

Divide the pastry into eight 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 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 parchment, release the tartlets from their tins, and leave to cool.

Fill with the coconut yogurt and top with the rhubarb compote. Decorate with a piece of vanilla pod on top of each tart.