Labneh & chocolate spelt tarts with fresh strawberries

1.Start this recipe at least a day ahead to make the labneh. Pour the yoghurt into a bowl, add the salt and mix together. Line a sieve with a double layer of paper towels and set over a bowl. Pour yoghurt into sieve, cover and refrigerate for a minimum of 24 hours and a maximum of 36 hours. This process will create the labneh. You may need to tip out the whey from the bowl halfway through.

2.Once labneh is made, transfer it to a bowl and discard paper towels and whey.

3.Add vanilla and maple syrup to labneh and whisk together. Refrigerate until needed (it will keep for a few days).

4.To make the tarts, place the coconut sugar in a food processor and process until it resembles caster sugar or finer.

5.Add flour, cocoa and butter to the sugar and process until mixture resembles bread crumbs. Add yolks and then chilled water. Process until just starting to clump. Form into a flat disc and wrap in plastic wrap. Refrigerate for 20 minutes.

6.Preheat oven to 180°C. Grease six 10cm loose-bottomed, fluted tart tins or one large tart tin if you prefer.

7.Unwrap pastry and place between two sheets of baking paper. Roll out to 2.5mm thick. Use a large cutter or cut around an upturned bowl of the appropriate diameter to make tart rounds. Gently press a pastry round into each tin. Trim the edges, prick the bases and return to the fridge for 20 minutes.

8.Arrange tinfoil inside each tart case and fill with baking beans or weights. Blind bake in lower third of oven for 14 minutes, remove tinfoil and return to the oven for a further 9 minutes until just cooked. Allow to cool before removing tart cases from tins.

9.Fill each tart case with the labneh and top with fresh berries. Drizzle a little maple syrup over the top to finish.