LEMON CURB TART WITH OLIVE OIL
Recipe by Rosa Jackson
- YIELD
- Makes 6 servings
- ACTIVE TIME
- 45 min
- TOTAL TIME
- 4 hr
INGREDIENTS
- For tart shell:
- 2 tablespoons almonds with skins, toasted and cooled
- 3/4 cup all-purpose flour
- 1/4 cup confectioners sugar
- Pinch of fine sea salt
- 1/2 stick cold unsalted butter, cut into cubes
- 1 large egg yolk
- 3 1/2 tablespoons Lemon Flavoured Extra virgin olive oil
- For lemon curd:
- 3 large lemons
- 3/4 cup granulated sugar
- 2 teaspoons cornstarch
- 2 whole large eggs plus 2 large yolks
- 1/2 stick unsalted butter, cut into cubes
- 2 tablespoons Lemon flavoured extra virgin olive oil
- Equipment:
- a 22 cm round tart pan with removable side; a small offset spatula
PREPARATION
- Make tart shell:
- Preheat oven to 200 Celcius 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.
Cooks’ notes:
Tart shell can be made 1 day ahead and kept, loosely covered, at room temperature.
Assembled tart can be chilled up to 4 hours.
Assembled tart can be chilled up to 4 hours.
Recipe: https://www.epicurious.com/recipes/food/views/lemon-curd-tart-with-olive-oil-242290