Lemon Curd Tart with Olive Oil
A sophisticated dessert featuring a buttery almond pastry shell filled with silky lemon curd made with fruity olive oil. The combination of tart lemons and rich olive oil creates an elegant Mediterranean twist on a classic tart.
Ingredients
- •2 tablespoons almonds with skins, toasted and cooled
- •¾ cup all-purpose flour
- •¼ cup confectioners sugar
- •1 pinch fine sea salt
- •½ stick cold unsalted butter
- •1 large egg yolk
- •3½ tablespoons fruity olive oil
- •3 large lemons
- •¾ cup granulated sugar
- •2 teaspoons cornstarch
- •4 large eggs
- •½ stick unsalted butter
- •2 tablespoons fruity olive oil
- •1 piece 9-inch round tart pan
Cooking Instructions
- 1.
Preheat oven to 425°F with rack in middle.
5 min
- 2.
Pulse almonds with flour, sugar, and sea salt to a fine powder in a food processor. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
5 min
- 3.
Add yolk and oil and pulse until just incorporated and a very soft dough has formed.
3 min
- 4.
Spread dough evenly over bottom and up side of pan with offset spatula. Chill until firm, about 30 minutes.
30 min
- 5.
Bake shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.
43 min
- 6.
Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons.
10 min
- 7.
Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes.
10 min
- 8.
Remove from heat and whisk in butter and oil until smooth.
3 min
- 9.
Pour lemon curd into cooled shell and chill until set, at least 2 hours.
120 min
