Rhubarb and raspberry streusel tartlets

Method

1. First prepare the caraway pastry. Place the caraway seeds into a dry frying pan and toast for 2 minutes, stirring often, until the oils and aromatic flavours are released.

2. Place the toasted caraway seeds in a mortar and grind with a pestle until finely ground.

3. Place the butter and sugar in an electric mixer and mix until light in colour.

4. Add the beaten egg yolks gradually, mixing well with each addition.

5. Add 25ml of the water and mix well. Gradually, add in the flour and ground caraway seeds until incorporated.

6. Add the remaining water and mix for 2 minutes.

7. Form into a flat disc, wrap in cling film and chill in the refrigerator for 1 hour.

8. Meanwhile, prepare the rhubarb and raspberry compote. In a deep frying pan melt the butter and add the rhubarb. Cook, stirring often, until tender, around 5 minutes.

9. Add in the caster sugar, vanilla pod, pink peppercorns and lemon juice and cook until all the sugar has dissolved.

10. Now add the raspberries, then remove immediately from the heat and allow to cool thoroughly.

11. Place the compote into a sieve over a bowl to drain off any excess liquid (reserving the liquid) and set aside.

12. Preheat the oven to 180°C/gas 4.

13. To make the tartlets, knead the chilled caraway pastry until smooth and pliable, then work swiftly as the dough can become very soft.

14. Roll out the pastry finely and use it to line 6-8 tartlet tins.

15. Layer the pastry cases with baking parchment, fill with baking beans and bake blind in the oven for 20-25 minutes or until golden. Remove the tartlet cases from the oven (keeping the oven on) and remove the baking beans and baking parchment.

16. While the tartlets are baking, prepare the topping. Place the flour and butter into a mixing bowl and rub together with your fingertips until the butter is absorbed and the mixture resembles crumbs.

17. Stir in the demerara sugar, oats, cinnamon and caraway.

18. Fill the blind baked pastry cases with the drained rhubarb and raspberry compote.

19. Spoon the topping mixture over the top of each tartlet and bake for 15 minutes until the topping is cooked through.

20. Meanwhile, place the reserved rhubarb liquid and the Chambord liqueur in a saucepan and warm through to form a syrup.

21. To serve, place each tartlet in the centre of 6-8 serving plates and top with a clotted cream curl and a sprig of mint. Drizzle the syrup around each plate, scatter with raspberries and serve.