Vegan Rhubarb Tart

When you think about winter, one of the first thoughts is home cooked meals. Warm desserts are a cornerstone of winter cooking and there is no doubt that Rhubarb is the perfect winter fruit to bake and enjoy when it is cold outside. For the first week of winter, Head Chef Mark Ebbels of TarraWarra Winery in the Yarra Valley has the perfect recipe that you can make at home.

This recipe answers the question we always have of what do chefs make for themselves and their families at home?

Mark took up the Head Chef position at TarraWarra estate following experience at some of the world’s most notable restaurants (Bacchanalia in Singapore and UK’s famed The Fat Duck). Now, returning to his roots to develop his passion for plant-based cooking, summoned home by the bounties of the Yarra Valley. He now lives in a tiny home with his wife and daughter, one that the couple built close to the winery.

Mark and his family live sustainably and eat as much produce as they can from their veggie garden – a philosophy echoed at TarraWarra where the quarter-acre onsite garden inspires the ever-changing menu.
For this recipe, you want to get the freshest rhubarb you can find, or plant some now to enjoy it from your own garden.

Mark Ebbel’s Vegan Rhubarb Tart

Course Dessert
Cuisine Australian


Ingredients: Equipment:

  • 28 cm X 3cm tart tin
  • Blind baking beads


  • 200 g chickpea liquid
  • 500 g Nuttelex or your preferred plant-based butter alternative
  • 800 g caster sugar
  • 20 g vanilla paste
  • 1 kg plain flour
  • 600 g almond meal
  • 300 g coconut flakes ground into a powder
  • 20 g sea salt
  • 12 g baking powder
  • 500 g coconut oil
  • 50 g melted cacao butter

Tart Filling:

  • 325 g white sugar
  • 1.3 kg rhubarb juice
  • 90 g cacao butter
  • 120 g chickpea flour
  • Raspberry Jam:
  • 5 g pectin jaune
  • 50 g white sugar
  • 500 g raspberries
  • Coconut Cream:
  • 1 can of coconut cream


Method: Pastry

  1. Using an electric mixer with the paddle attachment beat the Nuttelex, sugar and vanilla paste until smooth.

  2. Add all the dry ingredients and lightly mix together.
  3. Add the chickpea liquid to the mixing bowl and gently mix in.
  4. Slowly emulsify in the melted coconut oil.
  5. Transfer to a container and chill in the fridge to allow the mix to set. (Note: The texture will be more workable after chilling.)

  6. Once chilled, remove the pastry from the fridge and roll in between two parchment sheets to approximately 2-3 mm thick.
  7. Leave the parchment on both sides of the pastry and cut it into a circle big enough to fill the tart mould.
  8. 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.)
  9. Bake at 170°C or 150°C fan-forced until the edges are golden brown.
  10. Tip the baking beads out, remove the top sheet of parchment and continue to bake until the tart is golden brown.
  11. Once cooked leave the pastry in the mould and allow to cool.
  12. Microplane the edges of the tart until they are flush with the mould
  13. 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

  1. Combine all the ingredients together and blend thoroughly.
  2. 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)
  3. 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.
  4. 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

  1. Mix the sugar and pectin together and transfer to a pot, adding in the raspberries.
  2. Bring to a simmer over low heat, stirring periodically and hold at a simmer for a
  3. few minutes then transfer to a container and allow to cool, store in the fridge.

Whipped Coconut Cream

  1. 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

  1. 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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