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
684
34% daily value
8 servings
                                       
                                            low-​sodium, vegetarian
     

Fat

85% 55

Saturated

148% 30

Trans

- 1

Monounsaturated

- 13

Polyunsaturated

- 3

Carbs

14% 42

Carbs (net)

- 41

Fiber

6% 2

Sugars

- 25

Sugars, added

- 22

Protein

19% 10

Cholesterol

108% 324

Sodium

6% 133

Calcium

47% 470

Magnesium

6% 25

Potassium

6% 216

Iron

11% 2

Zinc

6% 1

Phosphorus

22% 156

Vitamin A

34% 302

Vitamin C

14% 9

Thiamin (B1)

16% 0

Riboflavin (B2)

18% 0

Niacin (B3)

7% 1

Vitamin B6

7% 0

Folate equivalent (total)

24% 96

Folate (food)

- 45

Folic acid

- 30

Vitamin B12

8% 0

Vitamin D

0% 1

Vitamin E

13% 3

Vitamin K

5% 4
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