Lemon Cloud Tart

My favorite desserts are those that manage at once to be both light and rich. This does just that and it's the perfect flavor for the season.

It starts with a simple pate brisee tart shell that's filled with a puckery meyer lemon cream and a bitter-sweet marmalade. It's super simple to put together. Since I'm a baker, I generally have several frozen pastry rounds ready to defrost and roll out for last minute tarts such as this, but making it the same day is a snap too. Just give yourself enough time to chill the pastry before you bake.

This is a lovely fresh dessert that highlights the best of season citrus and is perfect for a casual weekend dinner.

Enjoy!

Lemon Cloud Tart:

Yields 1, 9" round tart (or 1 rectangular tart)

For the Pate Brisee Crust:

1 1/4 cups brown rice flour
1/2 cup quinoa flour
1/4 cup almond meal

1/2 cup cold unsalted butter, cut into small cubes

2 TB sugar

1/2 tsp salt
1/2 tsp xanthan gum

1/4-1/3 cup ice water

1) In the bowl of a food processor, combine the flours, sugar, xanthan, salt. Pulse briefly to combine. Add the cubes of butter and pulse until the mixture resembles coarse meal. With the machine running, drizzle the water through the feed tube until the dough just starts to come together. Pulse a few more times until the mixture resembles a crumbly dough. Add a drop or two more water if needed.

2) Turn out onto a lightly floured board and knead gently to bring the dough together. Pat into a disk and wrap with plastic wrap. Refrigerate at least 1 hour or freeze for later use.

3) After the dough has chilled, roll out into a 10" round, with about 1/8" thickness throughout. Place gently in the tart pan and press carefully into the sides and bottom of the pan. Trim away any excess and return to the fridge or freezer for 20-30 minutes.

4) Heat the oven to 400 degrees. When the dough has chilled for the second time, prick the bottom of the crust all over with a fork and bake for about 15-20 minutes until the crust is evenly golden brown all over. Set aside to cool completely.

For the Lemon Filling:

Juice and zest from 1 meyer lemon

1/2 cup heavy cream

1/4 tsp vanilla extract

1/3 cup lemon or orange marmalade (store bought or homemade)

sliced fruit or berries for garnish

1) In the bowl of a standing mixer, fitted with the whisk attachment, whip the cream, sugar, the vanilla extract, and the lemon zest to firm peaks. (Note- I generally whip the cream a bit beyond normal here so that when I fold in the lemon juice, the cream holds up.)

2) Juice the lemon. Slowly drizzle the juice into the whipped cream, while folding gently, until the juice is well incorporated. Set aside.

3) Spread the marmalade onto the cooled tart shell. Follow by spreading the lemon cream over top until the shell is completely filled. Garnish with sliced candied citrus or with fresh berries. Serve chilled.