
Lemon Cloud Tart with Rhubarb Compote
A delicious international dish. Perfect for vegetarians.
Total Time
178 min
Serves
6
Rating
0.0 (0)
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
Whisk yolks and eggs in medium bowl to blend.
- 2
Combine lemon juice, butter, and 1/2 cup sugar in large metal bowl.
- 3
Set bowl over saucepan of simmering water; whisk until butter melts and sugar dissolves.
- 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
Whisk constantly until custard thickens and thermometerinserted into mixture registers 180°F, about 5 minutes (do not boil).
- 6
Pour lemon curd through strainer set over medium bowl.
- 7
Place plastic wrap directly on surface of lemon curd; chill overnight. (Can be made 2 days ahead.
- 8
Keep refrigerated.) Finely grind hazelnuts in processor.
- 9
Using electric mixer, beat butter, powdered sugar, and lemon peel in medium bowl until well blended.
- 10
Add yolk and beat until smooth.
- 11
Beat in hazelnuts, then flour, and salt.
- 12
Gather dough into ball; flatten into disk.
- 13
Wrap in plastic and chill 1 hour.
- 14
Preheat oven to 350°F.
- 15
Roll dough out on floured surface to 12-inch round.