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Lemon Cloud Tart with Rhubarb Compote

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Lemon Cloud Tart with Rhubarb Compote

Lemon Cloud Tart with Rhubarb Compote

amanda

Equipment

  • - Stand Mixer: A versatile kitchen appliance that can mix, whip, knead, and chop ingredients efficiently, making it ideal for dough preparation.

  • - Digital Kitchen Scale: Accurate digital scale for measuring ingredients, essential for precise baking and pastry recipes.

  • - Silicone Baking Mat: Non-stick silicone baking mat for rolling out dough and shaping pastries, easy to clean and reusable.

  • - Springform Pan: Flexible sides of the pan for easy release, suitable for making tarts and cheesecakes without breaking crusts.

  • - Pastry Brush: Ideal for brushing butter, egg wash, or glaze onto pastries to create a beautiful golden finish.

  • - Rolling Pin: A classic rolling pin for flattening and shaping dough, perfect for tart crusts.

  • - Pie Dish Set (Silicone): A set of silicone pie dishes, ideal for baking and serving tarts and pies.

  • - Cooling Rack: A rack that allows air to circulate around baked goods for even cooling, preventing sogginess.

  • - Mixing Bowls Set (Silicone): A set of silicone mixing bowls with various sizes, useful for combining ingredients and working dough.

  • - Digital Food Scale (5lb): A 5-pound digital food scale for accurate ingredient measurements, suitable for small to medium batches.

  • - Pastry Bag Set (3 Pieces): A set of pastry bags with nozzles, perfect for decorating tarts and applying precise amounts of filling or glaze.

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

Instruction 1

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 set over simmering water. Whisk constantly until custard thickens and thermometerinserted into mixture registers 180°F, about 5 minutes (do not boil). Pour lemon curd through strainer set over medium bowl. Place plastic wrap directly on surface of lemon curd; chill overnight. (Can be made 2 days ahead. Keep refrigerated.)
2

Instruction 2

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.
3

Instruction 3

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. (Can be prepared 1 day ahead. Cover and store at room temperature.)
4

Instruction 4

Using electric mixer, beat whipping cream, crème fraîche, 3 tablespoons sugar, and lemon peel in large bowl until stiff peaks form.
5

Instruction 5

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.
6

Instruction 6

Remove pan sides. Place tart on platter. Serve with rhubarb compote.
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