Lemon Cloud Tart with Rhubarb Compote

Name: Lemon Cloud Tart with Rhubarb Compote
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 296 milliliters all purpose flour; 177 milliliters crème fraîche; 1 large egg yolk; 4 larges egg yolks; 3 larges eggs; 118 milliliters hazelnuts, toasted; 177 milliliters chilled heavy whipping cream; 118 milliliters fresh lemon juice; 1 Tbsp finely grated lemon peel; 79 milliliters powdered sugar; 8 servings Rhubarb Compote; 0 teaspoons fine sea salt; 3 Tbsps sugar; 118 milliliters (1 stick) unsalted butter, room temperature

You can never have too many dessert recipes, so give Lemon Cloud Tart with Rhubarb Compote a try. One serving contains 452 calories, 9g of protein, and 33g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. Mother's Day will be even more special with this recipe. A mixture of heavy whipping cream, butter, rhubarb compote, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Whisk yolks and eggs in medium bowl to blend.

Ingredients you will need

Egg Yolk

Egg

Equipment you will use

Whisk

Bowl

Combine lemon juice, butter, and 1/2 cup sugar in large metal bowl. Set bowl over saucepan of simmering water; whisk until butter melts and sugar dissolves. Gradually whisk 1/3 of hot butter mixture into eggs, then whisk mixture back into bowl with remaining butter mixture set over simmering water.

Ingredients you will need

Lemon Juice

Butter

Sugar

Water

Egg

Equipment you will use

Sauce Pan

Whisk

Bowl

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

Ingredients you will need

Custard

Equipment you will use

Whisk

Pour lemon curd through strainer set over medium bowl.

Ingredients you will need

Lemon Curd

Equipment you will use

Sieve

Bowl

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

Ingredients you will need

Lemon Curd

Wrap

Equipment you will use

Plastic Wrap

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

Ingredients you will need

Powdered Sugar

Lemon Peel

Hazelnuts

Butter

Equipment you will use

Hand Mixer

Bowl

Add yolk and beat until smooth. Beat in hazelnuts, then flour, and salt. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour.

Ingredients you will need

Hazelnuts

Dough

All Purpose Flour

Salt

Wrap

Egg Yolk

Preheat oven to 350°F.

Equipment you will use

Oven

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

Ingredients you will need

Dough

Roll

Transfer to 9-inch-diameter tart pan with removable bottom; press crust onto bottom and up sides of pan; trim excess dough overhang. Chill 20 minutes.

Ingredients you will need

Crust

Dough

Equipment you will use

Tart Form

Frying Pan

Bake crust until golden brown and cooked through, pressing with fork if c rust bubbles, about 25 minutes. Cool crust in pan on rack. (Can be prepared 1 day ahead. Cover and store at room temperature.)

Ingredients you will need

Crust

Equipment you will use

Oven

Frying Pan

Using electric mixer, beat whipping cream, crème fraîche, 3 tablespoons sugar, and lemon peel in large bowl until stiff peaks form.

Ingredients you will need

Whipping Cream

Creme Fraiche

Lemon Peel

Sugar

Equipment you will use

Hand Mixer

Bowl

Spoon half of lemon curd and half of lemon crème fraîche into another large bowl. Using small rubber spatula, gently fold curd and lemon crème fraîche together, creating marble effect and being careful not to overmix to retain marbling. Spoon marbled mixture in dollops into cooled crust. Using tip of knife or small rubber spatula, swirl and pull mixture upwards in peaks. Repeat with remaining curd and crème fraîche mixture. Refrigerate tart at least 1 hour and up to 4 hours.

Ingredients you will need

Creme Fraiche

Lemon Curd

Crust

Lemon