LEMON CURD TART WITH OLIVE OIL
Our Europe correspondent, Alexander Lobrano, was wary of working with pastry long before attending his course at Les Petits Farcis, in Nice. "This recipe is really genius," he says. "I'm more of a savory/stewing type of cook, but this is so easy and works so well that it's become a staple for me." Olive oil in the crust gives it a rich, crumbly texture, and the zing of the lemon filling really steals the show.
Provided by Rosa Jackson
Categories Citrus Dessert Bake Vegetarian Lemon Spring Chill Gourmet Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Make tart shell:
- Preheat oven to 425°F with rack in middle.
- 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.
- Add yolk and oil and pulse until just incorporated and a very soft dough has formed.
- Spread dough evenly over bottom and up side of pan with offset spatula. Chill until firm, about 30 minutes.
- Bake shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.
- Make curd:
- Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons.
- 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.
- Remove from heat and whisk in butter and oil until smooth.
- Assemble tart:
- Pour lemon curd into cooled shell and chill until set, at least 2 hours.
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Sallu Op
[email protected]This tart is a must-try for any lemon lover.
Kashi Malik
[email protected]I'm definitely going to try this recipe again.
_Kimit _
[email protected]This is the best lemon curd tart I've ever had!
Hosea Henshel
[email protected]I made this tart for a potluck and it was a huge success. Everyone raved about it.
Moses Sunday
[email protected]This tart is a great way to use up leftover egg yolks.
LilSippyCup_Official
[email protected]I love how easy this recipe is to follow. I'm not a very experienced baker, but I was able to make this tart without any problems.
Mazen Araby
[email protected]This tart is the perfect balance of sweet and tart. The olive oil crust is a nice touch.
Hamzarajpoot_31 Rajpoot
[email protected]I'm always looking for new and interesting dessert recipes, and this one definitely fits the bill. It's easy to make and absolutely delicious.
afts addingflavort-shrits
[email protected]This tart was a hit at my dinner party. Everyone loved the unique flavor combination.
Stephanie Espinoza
[email protected]I was hesitant to try this recipe because I'm not a big fan of olive oil in desserts, but I'm so glad I did! The olive oil added a subtle richness that really complemented the lemon curd.
Shaviska Gautam
[email protected]This was the perfect dessert to end a summer meal. It was light and refreshing, yet still satisfying.
Salima aliyu Yusuf
[email protected]I'm not usually a fan of lemon desserts, but this tart was an exception. The olive oil added a richness that balanced out the tartness of the lemon.
Brendon Jansen
[email protected]This lemon curd tart was a delightful treat! The combination of flavors and textures was divine.