Kiddipedia
Head Chef at TarraWarra Estate Mark Ebbels’ vegan Rhubard Tart combines a delicious shortbread crust made with ground coconut, a rhubarb custard filling and a garnish of whipped coconut cream to create the perfect dessert for Dad.
TarraWarra Estate Serves:
6-8 people
Ingredients:
Equipment:
- 28cm X 3cm tart tin
- Blind baking beads
Pastry:
- 200g chickpea liquid
- 500g Nuttelex (or your preferred plant-based butter alternative)
- 800g caster sugar
- 20g vanilla paste
- 1kg plain flour
- 600g almond meal
- 300g coconut flakes ground into a powder
- 20g sea salt
- 12g baking powder
- 500g coconut oil
- 50g melted cacao butter Tart Filling:
- 325g white sugar
- 1.3kg rhubarb juice
- 90g cacao butter
- 120g chickpea flour Raspberry Jam:
- 5g pectin jaune
- 50g white sugar
- 500g raspberries Coconut Cream:
- 1 can of coconut cream
Method: Pastry
- Using an electric mixer with the paddle attachment beat the Nuttelex, sugar and vanilla paste until smooth
- Add all the dry ingredients and lightly mix together.
- Add the chickpea liquid to the mixing bowl and gently mix in.
- Slowly emulsify in the melted coconut oil.
- Transfer to a container and chill in the fridge to allow the mix to set. (Note: The texture will be more workable after chilling.)
- Once chilled, remove the pastry from the fridge and roll in between two parchment sheets to approximately 2-3 mm thick.
- Leave the parchment on both sides of the pastry and cut it into a circle big enough to fill the tart mould.
- Press the pastry with parchment on both sides into the tart mould, paying extra attention to the corners and ensuring the edge of the pastry rises above the edge of the mould, then fill with blind baking beads. (Note: It will feel like the parchment won’t come back off the baked tart shell after this next step but it always does.)
- Bake at 170°C or 150°C fan-forced until the edges are golden brown.
- Tip the baking beads out, remove the top sheet of parchment and continue to bake until the tart is golden brown.
- Once cooked leave the pastry in the mould and allow to cool.
- Microplane the edges of the tart until they are flush with the mould
- Remove the shell from the mould and brush the inside thinly with melted cacao butter, keep in a cool place until needed. (Note: The cacao butter will provide a moisture barrier for the pastry and keep it crunchy longer.)
Tart Filling
- Combine all the ingredients together and blend thoroughly.
- Transfer to a pot over low heat and constantly stir with a spatula until the mixture is simmering. Hold at a simmer for 2 minutes and transfer to a container, cover and hold warm to about 55°C by sitting the container in hot tap water. (Note: The mixture needs to cool down to the holding temperature of 55°C, otherwise, if the mixture is too hot, the pastry will soften and can break)
- Once cool, prepare to pour the mixture into the pastry by placing the tart shell on a flat surface and giving the mixture a good stir, or hand blending it if it has formed a surface layer.
- Pour the mixture into the tart shell as full as possible without the mixture spilling over the sides and place in the fridge to set.
Raspberry Jam
- Mix the sugar and pectin together and transfer to a pot, adding in the raspberries.
- Bring to a simmer over low heat, stirring periodically and hold at a simmer for a few minutes then transfer to a container and allow to cool, store in the fridge.
Whipped Coconut Cream
- Chill the cream overnight, once it is firm, whip it by hand or with an electric beater until it is at your desired thickness.
To serve
- Once the tart has set, score the tart and set slices on individual plates. Add a dollop of coconut cream on the side of each slice and garnish with a spoonful of the raspberry jam.
Serve and enjoy!
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