Tenina.com's Lemon Cloud Tart



  1. To make Base; Place the nuts into a cold oven set to 200°C and toast for 10 minutes. Remove and cool.

  2. Add all ingredients except flour and blend 10 sec/speed 6.

  3. Add flour and blend 10 sec/speed 6 or until pea shape balls form. Push dough together into a round and wrap in Silpat mat. Refrigerate 30 minutes.

  4. 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.

  5. Preheat oven to 160°C.

  6. Bake 25 minutes until fragrant. Cool completely before filling.

  7. To make filling; Premake the Lemon Butter and make sure it is completely cold, this can be done up to 2 days in advance.

  8. 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.

  9. Add the Lemon Curd and fold through to marble the mixture using a silicone spatula. Spread with upward motions into the cold pastry base.

  10. Refrigerate for at least 2 hours.

  11. Serve in large slices drizzled with the Rhubarb Raspberry Compote.

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