Lemon Cloud Tart

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    1275

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 Jun 7, 2019

Ingredients

  • Pecan pieces icon
    Pecan pieces
    40g
  • Pistachios icon
    Pistachios
    40g
  • Icing sugar icon
    Icing sugar
    75g
  • Lemon zest icon
    Lemon zest
    116g
  • Unsalted butter icon
    Unsalted butter
    100g
  • Sea salt icon
    Sea salt
    0g
  • Egg icon
    Egg
    50g
  • Egg yolk icon
    Egg yolk
    20g
  • All purpose flour icon
    All purpose flour
    200g
  • Whipping cream icon
    Whipping cream
    400g
  • Crème fraîche icon
    Crème fraîche
    250g
  • Vanilla bean paste icon
    Vanilla bean paste
    5g
  • Lemon butter icon
    Lemon butter
    375g

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