Lemon Cloud Tart with Rhubarb Compote Recipe

Name: Lemon Cloud Tart with Rhubarb Compote Recipe
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

www.epicurious.com

A filling of lemon curd folded into whipped crème fraîche gives this tart its billowy and ethereal texture.

Keywords

tart
compote
american
lemon
hazelnut
rhubarb
dinner
vegetarian
food processor
electric mixer
spring
bon appétit

View full recipe on www.epicurious.com

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