Meyer Lemon Hazelnut Tart

INGREDIENTS

for the crust:

1/2 cup

hazelnuts nuts, roasted and ground

1 cup

flour

1/3 cup

powdered sugar

1/2 cup

(1 stick, 113 g)) unsalted butter, cold and cut into cubes

1 1/2 tbsp

ice cold water

for the filling:

large egg yolks

large eggs

1 cup

(7 ounces, 200 g) sugar

1/2 cup

grated fresh Meyer lemon zest (from 5-6 lemons)

2/3 cup

fresh Meyer lemon juice (from 5-6 lemons)

1 pinch

salt

4 tbsp

(1/2 stick, 57 g) unsalted butter, cut into 4 pieces

3 tbsp

heavy cream, chilled

powdered sugar for dusting