Lemon Cloud Tart with Rhubarb Compote

Lemon Cloud Tart with Rhubarb Compote
Photo by Ngoc Minh Ngo

Ingredients

  • 1 tablespoon finely grated lemon peel
  • ¼ teaspoon fine sea salt
  • 4 large egg yolks
  • ¾ cup crème fraîche
  • 1 large egg yolk
  • ½ cup fresh lemon juice
  • 1/3 cup powdered sugar
  • + 10 more ingredients
    • 3 large eggs
    • 1 tablespoon finely grated lemon peel
    • ¾ cup heavy whipping cream
    • Rhubarb Compote
    • 8 tablespoons unsalted butter
    • ½ cup hazelnuts
    • ½ cup sugar
    • 1 ¼ cups all purpose flour
    • 3 tablespoons sugar
    • 8 tablespoons unsalted butter

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 re...

View full recipe at Epicurious

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