{"id":3923,"date":"2021-07-08T06:40:49","date_gmt":"2021-07-08T04:40:49","guid":{"rendered":"https:\/\/www.gourmediterranee.org\/?p=3923"},"modified":"2021-07-16T07:22:22","modified_gmt":"2021-07-16T05:22:22","slug":"tarte-rhubarbe-et-fraise","status":"publish","type":"post","link":"https:\/\/www.gourmediterranee.org\/recettes\/tarte-rhubarbe-et-fraise\/","title":{"rendered":"Tarte rhubarbe et fraise"},"content":{"rendered":"<p><strong>Par <a href=\"https:\/\/www.gourmediterranee.org\/membres\/?mgc_14=19\/les-sudcres&amp;mgi_14=3740\/clement-higgins\" target=\"_blank\" rel=\"noopener\">Cl\u00e9ment Higgins<\/a>, des p\u00e2tisseries <a href=\"https:\/\/www.bricoleursdedouceurs.fr\/\" target=\"_blank\" rel=\"noopener\"><i>Bricoleurs de Douceurs <\/i><\/a>(Marseille)<\/strong><\/p>\n<p><span data-offset-key=\"eouvg-3-0\">Cl\u00e9ment Higgins, chef de file de la gourmandise marseillaise, surfe sur le mariage entre fraise et rhubarbe avec cette recette facile \u00e0 pr\u00e9parer \u00e0 la maison. <\/span><\/p>\n<h2>Tarte rhubarbe et fraise<\/h2>\n<p><strong>Sabl\u00e9 breton\u00a0:<\/strong><\/p>\n<ul>\n<li>230 g de beurre pommade<\/li>\n<li>100 g de sucre glace<\/li>\n<li>220 g de farine<\/li>\n<li>2 g de fleur de sel<\/li>\n<\/ul>\n<p>M\u00e9langer le beurre pommade et le sucre glace. Lorsque les deux ingr\u00e9dients sont bien m\u00e9lang\u00e9s, ajouter la farine et le sel. M\u00e9langer le moins possible, juste le temps que la farine soit incorpor\u00e9e.<br \/>\n\u00c0 l&rsquo;aide d&rsquo;une douille unie ronde de 14 mm de diam\u00e8tre, pocher la p\u00e2te dans un cercle \u00e0 tarte de 18\u00a0cm de diam\u00e8tre pr\u00e9alablement graiss\u00e9. Cuire de 20 \u00e0 25 minutes \u00e0 170 \u00b0C (le sabl\u00e9 doit prendre une couleur l\u00e9g\u00e8rement caramel).<\/p>\n<p><strong>Confit de fraise et de rhubarbe\u00a0:<\/strong><\/p>\n<ul>\n<li>150 g de fraise<\/li>\n<li>150 g de rhubarbe<\/li>\n<li>50 g d&rsquo;eau<\/li>\n<li>35 g de sucre<\/li>\n<li>6 g de pectine NH (en \u00e9picerie sp\u00e9cialis\u00e9e ou en ligne)<\/li>\n<\/ul>\n<p>Faire compoter la rhubarbe, le sucre et l&rsquo;eau. Mixer \u00e0 l&rsquo;aide d&rsquo;un mixeur plongeant pour avoir une compote bien lisse. M\u00e9langer dans un r\u00e9cipient le sucre et la pectine NH, puis verser en pluie dans la compote. Porter \u00e0 \u00e9bullition. D\u00e9barrasser et stocker au froid pendant au moins 6\u00a0h.<\/p>\n<p><strong>Ganache mont\u00e9e vanille\u00a0:<\/strong><\/p>\n<ul>\n<li>400 g de cr\u00e8me liquide<\/li>\n<li>90 g de chocolat blanc<\/li>\n<li>1,5 feuille de g\u00e9latine<\/li>\n<li>2 gousses de vanille<\/li>\n<\/ul>\n<p>Ramollir la g\u00e9latine dans de l&rsquo;eau froide. Gratter la gousse de vanille dans la cr\u00e8me et porter \u00e0 \u00e9bullition. Verser en deux fois sur le chocolat blanc en m\u00e9langeant imp\u00e9rativement au fouet apr\u00e8s chaque ajout. Ajouter la g\u00e9latine bien essor\u00e9e et mixer au mixeur plongeant. R\u00e9server pendant au moins 6\u00a0h au froid.<\/p>\n<p><strong>Rhubarbe poch\u00e9e\u00a0:<\/strong><\/p>\n<ul>\n<li>1 litre d&rsquo;eau<\/li>\n<li>500 g de sucre<\/li>\n<li>150 g de pur\u00e9e de fraise<\/li>\n<li>3 tiges de rhubarbe<\/li>\n<\/ul>\n<p>Couper les extr\u00e9mit\u00e9s des tiges de rhubarbe et les \u00e9plucher \u00e0 l&rsquo;aide d&rsquo;un \u00e9conome. R\u00e9server dans un \u00ab\u00a0gastro\u00a0\u00bb (le bac des cuisines et laboratoires pros) ou un plat \u00e0 gratin. Porter \u00e0 \u00e9bullition l&rsquo;eau et le sucre. Ajouter la pur\u00e9e de fraise et verser sur les tiges de rhubarbe. Filmer et laisser une nuit au froid.<\/p>\n<p><strong>Montage\u00a0:<\/strong><\/p>\n<p>Au batteur, monter la ganache vanille en proc\u00e9dant comme pour une chantilly.<br \/>\n\u00c0 l&rsquo;aide d&rsquo;une poche munie d&rsquo;une douille unie ronde de 16 mm de diam\u00e8tre, pocher des grosses boules de ganache vanille sur le tour de la tarte. D\u00e9poser au milieu une belle couche de confit de fraise et de rhubarbe.<br \/>\n\u00c9goutter la rhubarbe poch\u00e9e et la tailler en tron\u00e7ons.<br \/>\nDisposer harmonieusement les tron\u00e7ons de rhubarbe et des fraises coup\u00e9es en deux au centre de la tarte.<\/p>\n<p><strong>\u2192 <a href=\"https:\/\/www.gourmediterranee.org\/wp-content\/uploads\/sites\/7\/2021\/07\/Clement-Higgins-Rhubarbe.pdf\">La recette en version imprimable [PDF].<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Par Cl\u00e9ment Higgins, des p\u00e2tisseries Bricoleurs de Douceurs (Marseille) Cl\u00e9ment Higgins, chef de file de la gourmandise marseillaise, surfe sur le mariage entre fraise et rhubarbe avec cette recette facile \u00e0 pr\u00e9parer \u00e0 la maison. Tarte rhubarbe et fraise Sabl\u00e9 breton\u00a0: 230 g de beurre pommade 100 g de sucre glace 220 g de farine [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":3924,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[21],"tags":[174,111,165,161,160,95,150,173],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tarte rhubarbe et fraise - Gourm\u00e9diterran\u00e9e<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gourmediterranee.org\/recettes\/tarte-rhubarbe-et-fraise\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tarte rhubarbe et fraise - Gourm\u00e9diterran\u00e9e\" \/>\n<meta property=\"og:description\" content=\"Par Cl\u00e9ment Higgins, des p\u00e2tisseries Bricoleurs de Douceurs (Marseille) Cl\u00e9ment Higgins, chef de file de la gourmandise marseillaise, surfe sur le mariage entre fraise et rhubarbe avec cette recette facile \u00e0 pr\u00e9parer \u00e0 la maison. 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