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Lemon Cloud Tart with Rhubarb Compote
- 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
Directions:View on Bon Appetit
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