- 13 ounces Pastry flour (plus more for dusting)
- 1 ¼ cups Milk (low-fat)
- ½ fresh Yeast
- 2 ounces Sugar
- 2 ounces Cultured butter
- ½ Lemon
- 14 ounces Rhubarb
- liquid Sweetener (to taste)
- 1 Vanilla bean
- 9 ounces Yogurt (low-fat)
- 2 ounces Sliced almonds
Put 350 grams (approximately 1 3/4 cups) flour in a bowl. Heat milk until lukewarm in a small pot.
Crumble the yeast into the lukewarm milk, add sugar and stir until both are dissolved.
Melt the butter in another small pot and allow to cool slightly.
Rinse the lemon in warm water and wipe dry. Finely grate the zest.
Add the lemon zest to the flour along with the yeast-milk mixture, butter and 1 pinch of salt. Knead with the dough hook of a hand mixer to a smooth, elastic dough.
Cover with a kitchen towel and let rise in a warm place until the dough doubles in bulk, about 30 minutes.
Meanwhile, rinse rhubarb, pat dry and cut into thin slices. Place in a bowl and add sweetener to taste.
Halve vanilla bean lengthwise, scrape out the seeds and stir with the yogurt in a small bowl until smooth. Add sweetener to taste and refrigerate.
Knead dough with your hands briefly. Divide into 12 pieces, place on a floured work surface and roll out the dough to disks, each about 12 cm (approximately 5 inches) in diameter.
Line a baking sheet with parchment paper. Arrange the disks on it and cover evenly with rhubarb.
Sprinkle tarts with sliced almonds. Bake on middle rack of preheated oven at 250°C (fan 220°C, gas: highest mark) (approximately 450°F) until crust is golden and rhubarb is tender, 8-10 minutes. Remove from oven and serve while still warm with vanilla yogurt.