Lemon Cloud Tart with Rhubarb Compote

Ingredients

• 4 large egg yolks
• 3 large eggs
• 1/2 cup fresh lemon juice
• 1/2 cup (1 stick) unsalted butter
• diced
• 1/2 cup sugar
• 1/2 cup hazelnuts
• toasted
• 1/2 cup (1 stick) unsalted butter
• room temperature
• 1/3 cup powdered sugar
• 1 tablespoon (packed) finely grated lemon peel
• 1 large egg yolk
• 1 1/4 cups all purpose flour
• 1/4 teaspoon fine sea salt
• 3/4 cup chilled heavy whipping cream
• 3/4 cup crème fraîche
• 3 tablespoons sugar
• 1 tablespoon finely grated lemon peel
• Rhubarb Compote

Instructions

1. 1

   Whisk yolks and eggs in medium bowl to blend.

2. 2

   Combine lemon juice, butter, and 1/2 cup sugar in large metal bowl.

3. 3

   Set bowl over saucepan of simmering water; whisk until butter melts and sugar dissolves.

4. 4

   Gradually whisk 1/3 of hot butter mixture into eggs, then whisk mixture back into bowl with remaining butter mixture set over simmering water.

5. 5

   Whisk constantly until custard thickens and thermometerinserted into mixture registers 180°F, about 5 minutes (do not boil).

6. 6

   Pour lemon curd through strainer set over medium bowl.

7. 7

   Place plastic wrap directly on surface of lemon curd; chill overnight. (Can be made 2 days ahead.

8. 8

   Keep refrigerated.) Finely grind hazelnuts in processor.

9. 9

   Using electric mixer, beat butter, powdered sugar, and lemon peel in medium bowl until well blended.

10. 10

    Add yolk and beat until smooth.

11. 11

    Beat in hazelnuts, then flour, and salt.

12. 12

    Gather dough into ball; flatten into disk.

13. 13

    Wrap in plastic and chill 1 hour.

14. 14

    Preheat oven to 350°F.

15. 15

    Roll dough out on floured surface to 12-inch round.