Lemon Cloud Tart with Rhubarb Compote

Name: Lemon Cloud Tart with Rhubarb Compote
Yield: Makes 8 Servings
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

By Mary CechPhotographer Ngoc Minh Ngo

March 31, 2006

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Recipe notes