This is my husband’s favorite dessert. He loves it so much, when there was half of the tart left, he asked me to make it again. This is a very tasty tart that is very refreshing. The crust is very crunchy. Although it was made by substituting the butter with olive oil, no one would be able to tell the difference. The curd is packed full lemon flavor. It also came out perfect, not runny and not solid, or brittle. Let’s cook and have some fun! 🙂
This recipe will make a 9 inch tart.
Ingredients
Curd:
- 3/4 Cup Granulated Sugar
- 1/4 tsp Salt
- 2 tbsp Corn Starch
- 2 Eggs
- 1 Yolk
- 1/2 Cup Lemon Juice
- 1 1/2 tbsp Lemon zest
- 1 tsp Vanilla Extract
- 1/4 cup Extra Virgin Olive Oil
Crust:
- 1 1/2 Cup Flour
- 5 tbsp White Sugar
- 1/2 tsp Salt
- 1/2 cup Extra Virgin Olive Oil
- 2 tbsp Water
Making the Crust
We start by mixing together in a medium size bowl our dry ingredients. We add the flour, sugar and salt and mix well. We then add the olive oil and the water, mixing well until the dough forms. We then add 3/4 dough to a 9 inch tart pan.
Use our hand to mold the bottom of the tart to become flat. We want to also make sure that the dough is the same thickness throughout the pan. We then used the rest of the dough to form the sides. Here, we also want to make sure we have a consistent thickness throughout.
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Once our crust is formed we put it in the oven for 25 minutes. Don’t turn off your oven. We need it to be hot to cook the curd.
Making the curd
Into a pan, off heat, goes the granulated sugar, salt, corn starch, eggs, yolk lemon juice and zest, and the vanilla extract. Mix together then move to the stove. We Turn the stove to medium low heat and keep mixing while on the stove until the mixture thickens (the temperature reaches 160 degree Fahrenheit or 70 Celsius). We then turn off the heat and add 1/4 cup of of olive oil and mix well.
Putting the Tart Together
Once the crust has done its 25 min in the oven, we immediately filled the crust with the curd and flattened the top with an offset spatula. We then put the tart back into the oven for another 8 minutes.
Once the tart is done cooking, we let it cool for an hour. We did that to let everything set. Our tart pan has a separate bottom. We separated the bottom from the side to remove our pie, then inserted an offset spatula between the bottom of the pie and rotating all around the pie until the pie separated from the bottom.
We used a sharp knife to cut the Tart. We Inserted the tip of the knife exactly in the middle of the tart and sliced all the way to the side. We moved the tip of the knife back toward the middle, then cut into the side.
Here’s the thing, you now think you want to share this beautiful olive oil lemon tart with your friends. Well, we want to inform you that you are wrong. My husband and I ate the whole thing in 2 days. Share a picture and this recipe!
