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Lemon Cloud Tart with Rhubarb Compote Recipe

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Lemon Cloud Tart with Rhubarb Compote
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Ingredients
17
Count
Nutrition
559
Calories
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Ingredients:

Directions:

  1. For filling: 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 remaining butter mixture set over simmering water. Whisk constantly until custard thickens and thermometerinserted into mixture registers 180°F, about 5 minutes (do not boil). Pour lemon curd through strainer set over medium bowl. Place plastic wrap directly on surface of lemon curd; chill overnight. (Can be made 2 days ahead. Keep refrigerated.)
  2. For crust: Finely grind hazelnuts in processor. Using electric mixer, beat butter, powdered sugar, and lemon peel in medium bowl until well blended. Add yolk and beat until smooth. Beat in hazelnuts, then flour, and salt. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour.
  3. Preheat oven to 350°F. Roll dough out on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom; press crust onto bottom and up sides of pan; trim excess dough overhang. Chill 20 minutes. Bake crust until golden brown and cooked through, pressing with fork if c rust bubbles, about 25 minutes. Cool crust in pan on rack. (Can be prepared 1 day ahead. Cover and store at room temperature.)
  4. For lemon crème fraîche: Using electric mixer, beat whipping cream, crème fraîche, 3 tablespoons sugar, and lemon peel in large bowl until stiff peaks form.
  5. Spoon half of lemon curd and half of lemon crème fraîche into another large bowl. Using small rubber spatula, gently fold curd and lemon crème fraîche together, creating marble effect and being careful not to overmix to retain marbling. Spoon marbled mixture in dollops into cooled crust. Using tip of knife or small rubber spatula, swirl and pull mixture upwards in peaks. Repeat with remaining curd and crème fraîche mixture. Refrigerate tart at least 1 hour and up to 4 hours.
  6. Remove pan sides. Place tart on platter. Serve with rhubarb compote.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 558.82 Kcal (2340 kJ)
Calories from fat 333.82 Kcal
% Daily Value*
Total Fat 37.09g 57%
Cholesterol 238.44mg 79%
Sodium 304.07mg 13%
Potassium 472.44mg 10%
Total Carbs 46.46g 15%
Sugars 22.32g 89%
Dietary Fiber 1.39g 6%
Protein 12.09g 24%
Vitamin C 7.5mg 12%
Vitamin A 0.1mg 5%
Iron 1.6mg 9%
Calcium 76.9mg 8%
Amount Per 100 g
Calories 316.26 Kcal (1324 kJ)
Calories from fat 188.92 Kcal
% Daily Value*
Total Fat 20.99g 57%
Cholesterol 134.94mg 79%
Sodium 172.08mg 13%
Potassium 267.37mg 10%
Total Carbs 26.3g 15%
Sugars 12.63g 89%
Dietary Fiber 0.79g 6%
Protein 6.84g 24%
Vitamin C 4.2mg 12%
Vitamin A 0.1mg 5%
Iron 0.9mg 9%
Calcium 43.5mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

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