Lemon Cloud Tart with Rhubarb Compote recipes

Lemon Cloud Tart with Rhubarb Compote recipes
17 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
  • compote
Nutrition
596
30% daily value
8 servings
                                       
                                            low-​sodium, vegetarian
     

Fat

70% 45

Saturated

121% 24

Trans

- 1

Monounsaturated

- 15

Polyunsaturated

- 3

Carbs

14% 42

Carbs (net)

- 40

Fiber

6% 2

Sugars

- 24

Sugars, added

- 22

Protein

17% 9

Cholesterol

96% 288

Sodium

5% 127

Calcium

8% 84

Magnesium

6% 26

Potassium

4% 187

Iron

11% 2

Zinc

9% 1

Phosphorus

24% 170

Vitamin A

44% 393

Vitamin C

10% 9

Thiamin (B1)

21% 0

Riboflavin (B2)

25% 0

Niacin (B3)

9% 1

Vitamin B6

12% 0

Folate equivalent (total)

24% 97

Folate (food)

- 46

Folic acid

- 30

Vitamin B12

22% 1

Vitamin D

430% 65

Vitamin E

19% 3

Vitamin K

4% 4

Sugar alcohols

- 0

Water

- 72
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