{"id":163811,"date":"2013-07-16T18:39:41","date_gmt":"2013-07-16T15:39:41","guid":{"rendered":"https:\/\/www.homecookingadventure.com\/?p=163811"},"modified":"2026-08-13T16:18:32","modified_gmt":"2026-08-13T13:18:32","slug":"tarte-a-la-rhubarbe-et-au-gingembre-avec-pate-feuilletee-rapide-maison","status":"publish","type":"post","link":"https:\/\/www.homecookingadventure.com\/fr\/tarte-a-la-rhubarbe-et-au-gingembre-avec-pate-feuilletee-rapide-maison\/","title":{"rendered":"Tarte \u00e0 la rhubarbe et au gingembre avec p\u00e2te feuillet\u00e9e rapide maison"},"content":{"rendered":"\n
Je dirais que c\u2019est la Tarte \u00e0 la rhubarbe et au gingembre<\/strong> parfaite. Cet \u00e9t\u00e9, j\u2019ai d\u00e9cid\u00e9 de faire une tarte \u00e0 la rhubarbe qui non seulement a un go\u00fbt incroyable, mais qui est aussi un plaisir \u00e0 regarder. J\u2019avais d\u00e9j\u00e0 fait quelques variantes de tarte \u00e0 la rhubarbe, mais je n\u2019\u00e9tais pas enti\u00e8rement satisfaite jusqu\u2019\u00e0 ce que je fasse celle-ci, qui a \u00e9t\u00e9 un v\u00e9ritable succ\u00e8s.<\/div>\n\n\n\n

Pour la cro\u00fbte, au lieu d\u2019en faire une classique, j\u2019ai d\u00e9cid\u00e9 de faire une p\u00e2te feuillet\u00e9e rapide<\/strong> pour son effet d\u00e9licieusement feuillet\u00e9 et croustillant. De plus, je ne m\u2019attendais pas \u00e0 ce que le gingembre \u00e9pic\u00e9 s\u2019accorde si bien avec la rhubarbe acidul\u00e9e. Le tout servi avec la garniture de ricotta parfum\u00e9e \u00e0 la vanille s\u2019est r\u00e9v\u00e9l\u00e9 \u00eatre tout simplement\u2026 divin. Tant de saveurs combin\u00e9es pour cr\u00e9er le dessert d\u2019\u00e9t\u00e9 parfait.<\/p>\n\n\n\n

N'ayez pas peur de toutes les \u00e9tapes mentionn\u00e9es ci-dessous, car c'est assez facile \u00e0 pr\u00e9parer, surtout si vous faites la p\u00e2te feuillet\u00e9e rapide la veille. Les garnitures \u00e0 la rhubarbe et \u00e0 la ricotta se pr\u00e9parent en environ 15 minutes. Je dirais m\u00eame que c'est une recette assez facile et rapide qui vaut la peine d'\u00eatre essay\u00e9e et parfaite \u00e0 servir lors des chaudes journ\u00e9es d'\u00e9t\u00e9.<\/p>\n\n\n\n

J'esp\u00e8re que vous essaierez cette tarte \u00e0 la rhubarbe et au gingembre et n'oubliez pas de me dire comment elle a \u00e9t\u00e9 pour vous. R\u00e9galez-vous !<\/p>\n\n\n\n

VOUS AIMEREZ AUSSI :<\/strong><\/div>\n\n\n\n
\n
Galette aux p\u00eaches<\/a><\/div>\n
Biscuits feuillet\u00e9s au babeurre<\/a><\/div>\n
Empanadas aux champignons<\/a><\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n

\n

\n\t

Rhubarb Ginger Tart with Homemade Rough Puff Pastry<\/h2>\n\t\t

\n\t\t

This Rhubarb ginger tart looks and tastes amazing. It is made with homemade rough puff pastry for its delicious flaky and crispy effect.<\/p>\t<\/p>\n\t

\n\t\t\t<\/div>\n\t
\n\t\t

Rough Puff Pastry<\/h4>
  • 1 cup (125g) flour<\/li>
  • 1\/2 cup + 1 tbsp (125g) butter (, cut in small cubes)<\/li>
  • 1\/2 tsp salt<\/li>
  • 1\/4 cup (60 ml) ice cold water<\/li><\/ul>

    Ricotta Filling<\/h4>
    • 1\/2 cup (120ml) heavy cream<\/li>
    • 1 cup (9 ounces, 250 g) ricotta cheese<\/li>
    • 1\/4 cup powdered sugar<\/li>
    • 1 tsp vanilla bean paste or vanilla extract<\/li><\/ul>

      Rhubarb Mixture<\/h4>
      • 7 oz (200g) rhubarb ( (about 2-3 rhubarb stalks))<\/li>
      • 2 tbsp brown sugar<\/li>
      • zest from 1 lemon<\/li>
      • 1 tbsp grated fresh ginger (about 1 inch (2 cm) ginger)<\/li>
      • 1 tsp vanilla extract<\/li><\/ul>\t<\/div>\n\t
        \n\t\t

        Prepare the rough puff pastry.<\/h4>

        1. In a large bowl sift the flour and mix it with salt. Incorporate butter into the flour, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add the water and stir until the water is incorporated. Wrap it with cling film, and refrigerate for 20 minutes.<\/p><\/li>

        2. Turn the pastry onto a lightly floured work surface. Roll the dough in one direction only, until 3 times the width, to a rectangle of about \u00a06 X 17 inches (15 cm X 45 cm). Fold the top third down to the center, then the bottom third up and over that. Turn it to the left or right and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 minutes before rolling to use. I actually made this a day before and chilled the dough overnight.<\/p><\/li><\/ol>

          Prepare the rhubarb filling. <\/h4>

          1. Cut rhubarb into 1\/2 inch (about 1 cm) pieces and place it in a saucepan. Add sugar, lemon zest and ginger and cook over medium heat stirring constantly, for about 10 minutes until rhubarb is soft. Add vanilla extract, stir well and transfer the rhubarb mixture into a bowl and set aside to chill.<\/p><\/li>

          2. Preheat the oven \u00a0to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper.<\/p><\/li>

          3. Onto a lightly floured surface roll the dough into a rectangle of \u00bc inch thickness. Place it on the prepared baking sheet. Bake for about 20-25 minutes until crisp and golden. Remove from oven and set aside to chill.<\/p><\/li><\/ol>

            Prepare the ricotta filling.<\/h4>

            1. In a bowl whip the cream with a hand mixer. Add ricotta cheese, the sugar and vanilla, and mix until combined. Refrigerate until ready to use.<\/p><\/li>

            2. Right before serving, add spoonfuls of ricotta filling and rhubarb filling over the baked puff pastry and with a knife create swirls to create a marbled effect. Serve and enjoy!<\/p><\/li><\/ol>\t<\/div>\n\t

              \n\t\t\t<\/div>\n\t
              \n\t\t
              Dessert<\/div>
              American<\/div>
              homemade rough puff pastry, rhubarb ginger tart, rhubarb tart, ricotta filling, ricotta frosting, rough puff pastry, summer dessert<\/div>\t<\/div>\n<\/div>\n<\/p>\n\n\n\n\n
              \n\t

              Tarte \u00e0 la rhubarbe et au gingembre avec p\u00e2te feuillet\u00e9e rapide maison<\/h2>\n\t\t

              \n\t\t

              Cette tarte \u00e0 la rhubarbe et au gingembre est aussi belle que d\u00e9licieuse. Elle est pr\u00e9par\u00e9e avec une p\u00e2te feuillet\u00e9e rapide maison pour un r\u00e9sultat savoureux, feuillet\u00e9 et croustillant.<\/p>\t<\/p>\n\t

              \n\t\t\t<\/div>\n\t
              \n\t\t

              p\u00e2te feuillet\u00e9e rapide<\/h4>
              • 1 tasse (125 g) farine<\/li>
              • 1\/2 cup + 1 tbsp (125 g) beurre (, coup\u00e9 en petits cubes)<\/li>
              • 1\/2 c. \u00e0 caf\u00e9 sel<\/li>
              • 1\/4 tasse (60 ml) eau glac\u00e9e<\/li><\/ul>

                garniture \u00e0 la ricotta<\/h4>
                • 1\/2 tasse (120 ml) cr\u00e8me enti\u00e8re<\/li>
                • 1 tasse (250 g) ricotta<\/li>
                • 1\/4 tasse sucre glace<\/li>
                • 1 c. \u00e0 caf\u00e9 p\u00e2te de vanille ou extrait de vanille<\/li><\/ul>

                  m\u00e9lange \u00e0 la rhubarbe<\/h4>
                  • 200 g rhubarbe ((environ 2 \u00e0 3 tiges de rhubarbe))<\/li>
                  • 2 c. \u00e0 soupe cassonade<\/li>
                  • zeste d\u20191 citron<\/li>
                  • 1 c. \u00e0 soupe gingembre frais r\u00e2p\u00e9 (environ 1 pouce (2 cm) de gingembre)<\/li>
                  • 1 c. \u00e0 caf\u00e9 extrait de vanille<\/li><\/ul>\t<\/div>\n\t
                    \n\t\t

                    Pr\u00e9parez la p\u00e2te feuillet\u00e9e rapide.<\/h4>

                    1. Dans un grand saladier, tamisez la farine et m\u00e9langez-la avec le sel. Incorporez le beurre \u00e0 la farine \u00e0 l\u2019aide d\u2019un coupe-p\u00e2te, d\u2019une fourchette ou d\u2019un robot, jusqu\u2019\u00e0 obtenir une texture sableuse. Ajoutez l\u2019eau et m\u00e9langez jusqu\u2019\u00e0 ce qu\u2019elle soit incorpor\u00e9e. Enveloppez de film alimentaire et r\u00e9frig\u00e9rez 20 minutes.<\/p><\/li>

                    2. D\u00e9posez la p\u00e2te sur un plan de travail l\u00e9g\u00e8rement farin\u00e9. \u00c9talez la p\u00e2te dans un seul sens, jusqu\u2019\u00e0 obtenir une longueur trois fois sup\u00e9rieure \u00e0 la largeur, en un rectangle d\u2019environ 15 x 45 cm (6 x 17 pouces). Rabattez le tiers sup\u00e9rieur vers le centre, puis le tiers inf\u00e9rieur par-dessus. Tournez d\u2019un quart de tour \u00e0 gauche ou \u00e0 droite et \u00e9talez \u00e0 nouveau sur trois fois la longueur. Pliez comme pr\u00e9c\u00e9demment, couvrez de film alimentaire et laissez au frais au moins 20 minutes avant d\u2019\u00e9taler pour l\u2019utiliser. Je l\u2019ai en fait pr\u00e9par\u00e9e la veille et laiss\u00e9e au r\u00e9frig\u00e9rateur toute la nuit.<\/p><\/li><\/ol>

                      Pr\u00e9parez la garniture \u00e0 la rhubarbe.<\/h4>

                      1. Coupez la rhubarbe en morceaux de environ 1 cm (1\/2 pouce) et mettez-les dans une casserole. Ajoutez le sucre, le zeste de citron et le gingembre, puis faites cuire \u00e0 feu moyen en remuant constamment, pendant environ 10 minutes, jusqu\u2019\u00e0 ce que la rhubarbe soit tendre. Ajoutez l\u2019extrait de vanille, m\u00e9langez bien, puis transf\u00e9rez la pr\u00e9paration \u00e0 la rhubarbe dans un bol et laissez refroidir au r\u00e9frig\u00e9rateur.<\/p><\/li>

                      2. Pr\u00e9chauffez le four \u00e0 200\u00b0C (400\u00b0F). Tapissez une plaque de cuisson de papier sulfuris\u00e9.<\/p><\/li>

                      3. Sur un plan de travail l\u00e9g\u00e8rement farin\u00e9, \u00e9talez la p\u00e2te en un rectangle d\u2019environ 0,5 cm (1\/4 de pouce) d\u2019\u00e9paisseur. D\u00e9posez-le sur la plaque pr\u00e9par\u00e9e. Faites cuire environ 20 \u00e0 25 minutes, jusqu\u2019\u00e0 ce que ce soit croustillant et dor\u00e9. Sortez du four et laissez refroidir.<\/p><\/li><\/ol>

                        Pr\u00e9parez la garniture \u00e0 la ricotta.<\/h4>

                        1. Dans un bol, fouettez la cr\u00e8me avec un batteur \u00e9lectrique. Ajoutez la ricotta, le sucre et la vanille, puis m\u00e9langez jusqu\u2019\u00e0 homog\u00e9n\u00e9it\u00e9. R\u00e9frig\u00e9rez jusqu\u2019au moment de l\u2019utiliser.<\/p><\/li>

                        2. Juste avant de servir, d\u00e9posez des cuiller\u00e9es de garniture \u00e0 la ricotta et de garniture \u00e0 la rhubarbe sur la p\u00e2te feuillet\u00e9e cuite, puis, \u00e0 l\u2019aide d\u2019un couteau, faites des tourbillons pour cr\u00e9er un effet marbr\u00e9. Servez et d\u00e9gustez !<\/p><\/li><\/ol>\t<\/div>\n\t

                          \n\t\t\t<\/div>\n\t
                          \n\t\t
                          Ap\u00e9ritif<\/div>
                          Fran\u00e7ais<\/div>
                          gingembre, p\u00e2te feuillet\u00e9e, rhubarbe, Tarte \u00e0 la rhubarbe, Tarte \u00e0 la rhubarbe et au gingembre, Tarte \u00e0 la rhubarbe et au gingembre avec p\u00e2te feuillet\u00e9e rapide maison, Tarte avec p\u00e2te feuillet\u00e9e<\/div>\t<\/div>\n<\/div>\n\n\n\n\n


                          <\/p>\n\n\n<\/p>\n

                          <\/p>","protected":false},"excerpt":{"rendered":"

                          Je dirais que c\u2019est la Tarte \u00e0 la rhubarbe et au gingembre parfaite. Cet \u00e9t\u00e9, j\u2019ai d\u00e9cid\u00e9 de faire une tarte \u00e0 la rhubarbe qui non seulement a un go\u00fbt incroyable, mais qui est aussi un plaisir \u00e0 regarder. J\u2019avais d\u00e9j\u00e0 fait quelques variantes de tarte \u00e0 la rhubarbe, mais je n\u2019\u00e9tais pas enti\u00e8rement satisfaite …<\/p>\n","protected":false},"author":1,"featured_media":78220,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":23,"loftocean_coauthors":"","lemon_limes_single_post_intro_label":"","lemon_limes_single_post_intro_description":"","lemon_limes_single_post_hide_featured_image":"","lemon_limes_single_post_featured_media_position":"","lemon_limes_single_post_secondary_featured_image":0,"lemon_limes_single_site_header_source":"","lemon_limes_single_custom_site_header":"0","lemon_limes_single_custom_sticky_site_header":"0","lemon_limes_single_custom_sticky_site_header_style":"scroll-up-enable","lemon_limes_single_site_footer_source":"","lemon_limes_single_custom_site_footer":"0","footnotes":""},"categories":[36884,36867,36894,36834,36893,36836,36873,36853,13487],"tags":[38347,41907,41908,43525,45097,40395,37094,45099,45101,45100],"class_list":["post-163811","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anniversaire","category-desserts-aux-fruits","category-ete","category-patisseries","category-printemps","category-recettes-americaines","category-recettes-de-tarte","category-recettes-vegetariennes","category-sans-oeuf","tag-summer-dessert-4","tag-ricotta-filling-4","tag-ricotta-frosting-4","tag-rough-puff-pastry-4","tag-homemade-rough-puff-pastry-4","tag-ginger-recipes-4","tag-puff-pastry-recipes-4","tag-rhubarb-3","tag-rhubarb-tart-4","tag-rhubarb-ginger-tart-4"],"yoast_head":"\nTarte \u00e0 la rhubarbe et au gingembre avec p\u00e2te feuillet\u00e9e rapide maison - Home Cooking Adventure<\/title>\n<meta name=\"description\" content=\"Tarte \u00e0 la rhubarbe et au gingembre parfaite avec p\u00e2te feuillet\u00e9e maison. 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