- Prep Time: 4h 00 min
- Cook Time: 60 minutes
- Serving: Serves 08-10
Lemon Cloud Tart with Rhubarb Compote
This divine dessert has been shared with us by Tenina Holder from Cooking with Tenina. This dessert is very simple, and it's easy to make all of the components in advance and then assemble at your leisure... that is, if you don't eat the lemon curd first! Get yourself organised one little bit at a time, and enjoy this dessert any time you feel, well, a little bit under a cloud!
Recipe Tester Feedback: "This recipe may seem a lot of work but can be easily broken down and be done over a few days. The centre is soft, delicate and has an amazing balance of flavour and tang. Definitely worth making." - Shannah
Contains: Gluten / Dairy / Egg / Nuts
Preparation Time 1 hour + 3 hours cooling time (or overnight)
Cooking Time 1 hour
Serves 8-10
Can be frozen
Ingredients
- Lemon curd:
- sugar - 220g
- lemons - 2, zest only
- lime - 1, zest only
- orange - 1, zest only
- butter - 240g, cubed
- mixed citrus juice - 200g
- eggs - 4
- egg yolks - 2
- Tart base:
- nuts of choice - 80g (e.g. combination of pistachios and pecans)
- icing sugar - 75g
- lemon - 1, finely grated zest only
- butter - 100g, unsalted
- salt - pinch
- egg - 1
- egg yolk - 1
- plain flour - 200g
- Rhubarb raspberry compote:
- rhubarb - 500g, fresh or frozen, sliced in 5cm lengths
- raspberries - 100g, fresh or frozen
- sugar - 200g
- vanilla bean paste - 1 tsp
- lemon - 1, juice only
- Tart filling:
- cream - 400g,whipping
- crème fraîche - 250g
- lemon - 1, finely grated zest only
- vanilla bean paste - 1 tsp
Method
Lemon curd:
- Pre-make the lemon curd and make sure it is completely cold before using in this recipe. This can be done up to 2 days in advance. Place sugar (220g), lemon peel (from 2 lemons), lime peel (from 1 lime) and orange peel (from 1 orange) into the bowl. Mill Speed 10 / 10 seconds.
- Add butter (240g) to the bowl. Chop Speed 7 / 5 seconds. Scrape down sides.
- Add the citrus juice (200g), eggs (4) and extra egg yolks (2) to the bowl. Program 10 minutes / 80C / Speed 5.
- Program 2 minutes / 90C / Speed 6.
- Allow to cool. Store in an airtight container in the fridge until use. Ensure curd is completely cold before using.
Tart base:
- Place the nuts (80g) on a baking tray lined with baking paper. Place the tray into a cold oven set to 200C. Toast for 10 minutes. Remove and cool.
- Move the nuts to the mixer bowl. Mill Speed 10 / 10 seconds.
- Add the icing sugar (75g), lemon zest (from 1 lemon), butter (100g), salt (pinch), egg (1) and an extra egg yolk (1) to the bowl. Blend Speed 8 / 10 seconds.
- Add plain flour (200g) to the bowl. Blend Speed 6 / 6 seconds or until pea-sized balls form.
- Push dough together into a ball and wrap in clingfilm. Refrigerate for 30 minutes.
- Roll dough into a large circle about 1/2cm thick. Lay the dough into a 22cm flan dish with a removable base, then trim the edges. Place into the freezer for 30 minutes.
- Preheat oven to 160C.
- Bake for 25 minutes until fragrant. Allow to cool completely before filling.
Rhubarb raspberry compote:
- Add the rhubarb (500g), raspberries (100g), sugar (200g), vanilla (1 tsp) and lemon juice (from 1 lemon) to the bowl. Program 14 minutes / 100C / Reverse+Stirring Speed.
- Allow to cool. Store in an airtight container in the fridge until use.
Tart filling:
- If you want to zest your lemon using your mixer, add the lemon peel (from 1 lemon) to the bowl now. Blitz Speed 10 / 20 seconds. Scrape down sides. Repeat if necessary.
- Insert the whisk attachment. Place cream (400g) in the bowl. Whip Speed 4 / 20-40 seconds or until stiff peaks form.
- Add the crème fraîche (250g), lemon zest (from 1 lemon) and vanilla (1 tsp) into the bowl. Whip again Speed 4 / 10-30 seconds. Remove the whisk attachment.
- Add the lemon curd and fold through using a spatula. Spread with upward motions into the cold pastry base.
- Refrigerate for at least 2 hours.
- Serve in large slices drizzled with the rhubarb raspberry compote.
