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Lemon Chiffon Tart with a Hazelnut Crust and a Raspberry Coulis

Page history last edited by PBworks 11 years, 5 months ago


one 9" tart


Lemon Curd Filling

4 large egg yolks

3 large eggs

1/2 c fresh lemon juice

1/2 c unsalted butter

1/2 cup sugar


Whisk eggs and yolks in a medium bowl. In a larger metal bowl combine lemon juice, butter, and 1/2 cup of the sugar. Set the bowl over a pot of simmering water and whisk until the butter has melted and the sugar has dissolved. Gradually whisk 1/3 of the hot butter mixture into the eggs, and then whisk the mixture back into the bowl over the heat. Whisk constantly over simmering water until the mixture begins to get thick, about 5 minutes (180 degrees F). Put plastic wrap over the bowl and chill overnight. It will keep sealed for up to two weeks.


Hazelnut Crust

1/2 c hazelnuts, toasted

1/2 cup butter, room temperature

1/3 cup powdered sugar

1 Tbs lemon zest

1 large egg yolk

1/1/4 c flour

1/4 tsp salt


Toast the nuts until they start to brown. Allow the nuts to cool and then rub them between the palms of the hand to dislodge the skin. Finely grind the nuts. Beat the butter, powered sugar, and lemon peel until well blended. Add the yolk and beat until smooth. Add the nuts and mix, then add the flour and salt. Gather the dough into a ball and flatten into a disk.

Wrap the dough in plastic and chill for one hour.

Preheat the oven to 350. Roll out the dough on a floured surface until it is large enough to fill the tart pan. Transfer to the tart pan and press the dough into the sides and bottom. Chill for 20 minutes.

Bake for 25 minutes or until the crust begins to brown. If bubbles form prick the crust with a fork.



Lemon Creme Fraiche

3/4 c chilled heavy whipping cream

3 Tbs sugar

1 Tbs lemon zest

3/4 c cream fraiche (If you cant fine cream fraiche use 1/2 sour cream and 1/2 cream, or 3/4 cup whipping cream and 2 tablespoons buttermilk. Cover and let stand 12 hours)


Mix everything in a large bowl until stiff peaks form.


Tart assembly

Spoon half of the lemon curd and half of the creme fraiche mixture into a bowl. With a spatula gently fold the two together just enough to achieve a marbled effect. I would taste it at this point and add more creme fraiche or curd as so desired. Gently spoon the mixture into the tart shell. Repeat the mix ratio with the remaining curd and creme fraiche. (I usually keep a bit of the curd aside to swirl on to the top for effect). Any crud or creme fraiche left over is great with scones in the morning. Refrigerate for 1-4 hours.


Serve with the raspberry coulis.




Raspberry coulis

8 oz frozen or fresh raspberries.


Put the berries in a heavy bottomed saucepan. Very slowly bring to a low boil. Cook for 3-5 minutes or until the berries break up and release their juice. Remove from heat and pour into a fine mesh strainer set on top of a bowl. With the back of a spoon push the berry into the mesh until all of the liquid is forced out. Discard the seeds in the strainer. Save the liquid. When cool pour over the top of each cheesecake slice.

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