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
    921

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 Dec 4, 2018

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 for 10min
  5. Transfer nuts to TM5 bowl
  6. Fit TM5 bowl to TM5
  7. Blend for approx 10s
  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 for approx 10s
  15. Add all purpose flour
  16. Blend for approx 6s until small clumps form
  17. Transfer content of TM5 bowl to work surface
  18. Wrap with plastic wrap
  19. Refrigerate in fridge for 30min
  20. Roll until 1 cm thick
  21. Transfer dough to pie dish
  22. Trim
  23. Refrigerate in fridge for 30min
  24. Pre-heat
  25. Bake for 25min until fragrant
  26. Let cool
  27. Fit TM5 bowl to TM5
  28. Add whipping cream
  29. Add lemon zest
  30. Add crème fraîche
  31. Add vanilla bean paste
  32. Whisk for approx 30min until stiff peaks form
  33. Add lemon butter
  34. Fold
  35. Transfer content of TM5 bowl to pie dish
  36. Refrigerate in fridge for 2h
  37. Serve immediately
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