Got lemons? Then make Lemon Cloud Tart...I do love a lemony dessert (you know I could write a book about that I think!) and as winter approaches I have a beautiful crop of Meyer lemons on my tree. We really only had a bumper crop last year for the first time, but this year has been even better!
Subsequently, I have been mixing up all sorts of lemon related recipes, so watch this space...more to come no doubt. This dessert is very simple, easy to make all of the components in advance and then assemble at your leisure, that is if you dont eat the Lemon Butter first, which I confess is easier to do than it sounds. SO, get yourself organised, one little bit at a time and enjoy this dessert any time you feel, well, a little bit under a cloud!
- 80 g nuts of choice (I used pistachios and pecans combined)
- 75 g icing sugar
- 1 lemon, zest finely grated
- 100 g unsalted butter
- Pinch Pink Salt Flakes pink salt flakes BUY
- 1 egg + 1 yolk
- 200 g flour
- 1 batch lemon curd Citrus Curd
- 400 g whipping cream
- 250 g creme fraiche Homemade Creme Fraiche or Sour Cream
- Zest 1 lemon, finely grated
- 1 tsp Vanilla - Bean Paste vanilla bean paste BUY
- 1 batch Rhubarb Raspberry Compote Rhubarb Raspberry Compote
To make Base; Place the nuts into a cold oven set to 200°C and toast for 10 minutes. Remove and cool.
Place into TM bowl and mill 10 sec/speed 10.
Add remaining ingredients except flour and blend 10 sec/speed 8.
Add flour and blend 6 sec/speed 6 or until pea shape balls form. Push dough together into a round and wrap in Silpat mat. Refrigerate 30 minutes.
Roll dough into a large round about 1/2 cm thick. Lay into a 22cm flan dish with removable base, trim edges. Place into freezer 30 minutes.
Preheat oven to 160°C.
Bake 25 minutes until fragrant. Cool completely before filling.
To make filling; Premake the Lemon Curd and make sure it is completely cold, this can be done up to 2 days in advance.
Place cream, creme fraiche, lemon zest and vanilla into TM bowl and whip 20-40 sec/Butterfly/speed 4 until stiff peaks form. Remove Butterfly.
Add the Lemon Curd and fold through to marble the mixture using a silicone 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.