Lemon Cloud Tart with Rhubarb Compote

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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

    • Hazelnut crust
    • 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

    Lemon crème fraîche
    • 3/4 cup chilled heavy whipping cream
    • 3/4 cup crème fraîche
    • 3 tablespoons sugar
    • 1 tablespoon finely grated lemon peel

    • Description

      A Filling Of Lemon Curd Folded Into Whipped Crème Fraîche Gives This Tart Its Billowy And Ethereal Texture.

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