Lemon Cloud Tart

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recipe by Tenina Holder https://tenina.com

  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    918

When you’ve mastered Lemon Butter, use a batch of it to make this soft and billowy Lemon Cloud Tart. A nutty, tangy base filled with a light and creamy lemon filling, all topped off with a homemade rhubarb and raspberry compote.

recipe updated Oct 8, 2019

Ingredients

  • Pecan pieces icon
    Pecan pieces
    40g (about 5⅛ tbsp)
  • Pistachios icon
    Pistachios
    40g (about 5¼ tbsp)
  • Icing sugar icon
    Icing sugar
    75g (about ½ cup)
  • Lemon zest icon
    Lemon zest
    2
  • Unsalted butter icon
    Unsalted butter
    100g (about ½ cup)
  • Sea salt icon
    Sea salt
    1 pinch
  • Egg icon
    Egg
    1 (50g)
  • Egg yolk icon
    Egg yolk
    1 (20g)
  • All purpose flour icon
    All purpose flour
    200g (about 1½ cups)
  • Whipping cream icon
    Whipping cream
    400g (about 1¾ cups)
  • Crème fraîche icon
    Crème fraîche
    250g (about 1 cup)
  • Vanilla bean paste icon
    Vanilla bean paste
    1 tsp (5g)
  • Lemon butter icon
    Lemon butter
    375g (about 1¾ cups)

Tools

  • kCook icon Spatula
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon TM5
  • kCook icon Work surface
  • kCook icon TM5 bowl
  • kCook icon Baking dish - 2 quart
  • kCook icon Pie dish - 9"

Step preview

  1. Add pecan pieces and pistachios to a clean baking dish
  2. Toast - 10 min, 200°C
  3. Transfer nuts to TM5 bowl
  4. Fit TM5 bowl to TM5
  5. Blend - approx 10 sec, speed 10
  6. Then add icing sugar, lemon zest, unsalted butter, sea salt, egg and egg yolk to the TM5 bowl
  7. Blend - approx 10 sec, speed 8
  8. Then add all purpose flour to the TM5 bowl
  9. Blend until small clumps form - approx 6 sec, speed 6
  10. Transfer content of TM5 bowl to work surface
  11. Wrap with plastic wrap
  12. Refrigerate in fridge - 30 min
  13. Roll until 1 cm thick
  14. Transfer dough to pie dish
  15. Trim
  16. Refrigerate in fridge - 30 min
  17. Pre-heat oven - 160°C
  18. Bake until fragrant - 25 min, 160°C
  19. Let cool
  20. Add whipping cream, lemon zest, crème fraîche and vanilla bean paste to the TM5 bowl
  21. Whisk until stiff peaks form - approx 30 min, speed 4
  22. Then add lemon butter to the TM5 bowl
  23. Fold
  24. Transfer content of TM5 bowl to dough
  25. Refrigerate in fridge - 2 hr
  26. Serve immediately
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