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Lemon Cloud Tart with Rhubarb Compote


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Serves 8 | Prep Time | Cook Time

Why I Love This Recipe

Recipe from Bon Appetit.


Ingredients You'll Need

LEMON CURD FILLING
-4 large egg yolks
-3 large eggs
-1/2 cup fresh lemon juice
-1/2 cup butter, diced
-1/2 cup sugar
HAZELNUT CRUST
-1/2 cup toasted hazelnuts
-1/2 cup softened butter
-1/3 cup powdered sugar
-1 tablespoon packed finely grated lemon peel
-1 large egg yolk
-1 1/4 cups flour
-1/4 teaspoon fine sea salt
LEMON CREME FRAICHE
-3/4 cup chilled heavy whipping cream
-3/4 cup creme fraiche
-3 tablespoons sugar
-1 tablespoon finely grated lemon peel
RHUBARB COMPOTE
-4 cups 1/2-inch pieces fresh rhubarb
-1 1/2 cups sugar
-2 tablespoons fresh lemon juice


Directions

TO MAKE COMPOTE: Combine all ingredients and stir over medium heat until sugar dissolves. Reduce heat, cover, and simmer until rhubarb is just tender, about 7 minutes. Cover and chill until cold, about 2 hours.
FOR FILLING: Whisk yolks and eggs in medium bowl to blend. 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. Whisk constantly over simmering water until custard thickens and thermometer inserted into mixture registers 180, about 5 minutes. DO NOT BOIL.


Pour lemon curd through strainer set over another medium bowl. Place plastic wrap directly on surface of lemon curd; chill overnight.


TO MAKE CRUST: Finely grind hazelnuts in processor.


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


Preheat oven to 350°F. Roll dough out on floured surface to 12-inch round. 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. Bake crust until golden brown and cooked through, pressing with fork if c rust bubbles, about 25 minutes. Cool crust in pan on rack.


TO MAKE LEMON CREME FRAICHE: Using electric mixer, beat whipping cream, crème fraîche, 3 tablespoons sugar, and lemon peel in large bowl until stiff peaks form.


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.


Serve with rhubarb compote.


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