for 8 pieces

Base

80 g	biscuit (e.g. Petit Beurre), crushed
50 g	walnut kernels, finely chopped
80 g	butter, melted
2 pinch	sea salt

Yoghurt mixture

300 g	plain greek yoghurt
50 g	sugar
1	organic lemon, use grated zest and 1/2 tbsp of juice
2 ½ leaf	gelatine, immersed in cold water for approx. 5 mins., drained
2 tbsp	water, boiling

Rhubarb curd

500 g	red rhubarb, chopped
3 tbsp	sugar
3 tbsp	water
150 g	sugar
1 ½ tbsp	Maizena cornflour
2	fresh egg yolks
40 g	butter, cut into pieces
1 ½ leaf	gelatine, soaked for approx. 5 mins. in cold water, drained
a little	dried flowers

How it's done

Base

Place the biscuits and walnut kernels in a bowl. Mix in the butter and fleur de sel, spread the mixture over the prepared base, press down firmly using the back of a wet spoon, chill.

Yoghurt mixture

Combine the yoghurt, sugar, the lemon zest and lemon juice. Dissolve the gelatine in hot water, combine together with 2 tbsp of the yoghurt mixture and immediately stir well into the remaining mixture. Spread the yoghurt mixture over the biscuit base, cover and chill for approx. 4 hrs.

Rhubarb curd

Mix the rhubarb and sugar in a pan and leave to absorb for approx. 30 mins. Add the water, bring to the boil. Cover and simmer for approx. 10 mins. until soft, puree, allow to cool a little. Using a whisk, combine the rhubarb puree, sugar, cornflour, egg yolks and butter in a pan and bring to the boil over a medium heat, stirring constantly. While hot, pass half of the creamy mixture through a sieve into a clean, pre-warmed jar, seal immediately. Stir the gelatine into the rest of the hot mixture, then pour the mixture through a sieve into a bowl, allow to cool, stir until smooth. Spread the curd over the yoghurt layer, chill for approx. 2 hrs. more. Remove from the tin, cut diagonally into 8 slices. Scatter the blossoms over the top.

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