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Lemon Cloud Tart with Rhubarb Compote


Lemon Cloud Tart with Rhubarb Compote Recipe

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
Directions:
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