Lemon Cloud Tart with Rhubarb Compote Recipe | Epicurious

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