Lemon Olive Oil Tart

Ingredients
Olive oil crust

  • Unbleached all-purpose flour – 1 ½ cups
  • Natural granulated sugar – 5 TBSP
  •  Fine sea salt – ¾ Tsp
  •  ½ cup O’live Deirmimas
  •  Water – 2 to 3 TBSP

Lemon Curd Filling

Natural granulated sugar – 1 cup

  •  Unbleached all-purpose flour – 2 ½ TBSP
  •  Fine sea salt – ¼ Tsp
  •  Eggs, large – 3
  •  Egg yolks, large – 3
  •  Lemon zest – ½ to 1 TBSP, depending on how zesty you like it
  •  Freshly squeezed lemon juice – ½ cup (3 lemons)
  •  Extra Virgin olive Deirmimas – ¼ cup

Instruction:

a 9”tart pan or baking dish

Total time:
50 minutes plus a few hours on the fridge

Active time:
20 minutes

Baking time:
30 to 35 minutes

Equipment:
tart pan with removable bottom or a baking dish, medium saucepan, strainer, whisk

Steps
To make the crust:

Preheat oven to 350°.

In a large bowl mix the 1 ½ cups of flour, with the 5 tablespoons of sugar and the ¾ teaspoon of salt. Make a well in the center and pour the olive oil and 1 tablespoon of the water. Mix slowly, incorporating the liquid with the flour mixture and adding the remaining tablespoon of water halfway through the mixing process. If mixture is too dry at the end of the process add an extra tablespoon of water. Mix until you have a crumbly dough.

Take about ⅓ of the dough and press it evenly through the edge of the pan. Repeat with the remaining dough to fill the bottom. Treat it like playing with clay or cookie dough and use any loose dough to fill the gap. Bake for 20 to 25 minutes, until golden brown and when it feels firm and dry to the touch.

To make the filling:

When the crust is on its last 10 minutes of baking, mix the cup of sugar, the 2 ½ tablespoon of flour and the ¼ teaspoon of salt in a medium saucepan. Add the eggs and egg yolks and whisk until no streaks of eggs are visible. Add the lemon zest and the ½ cup of lemon juice and mix gently to incorporate the least amount of air possible.

Stirring constantly but not too fast with a wooden spoon, cook over medium heat until mixture thicken a bit, or reaches a 160° temperature in a candy thermometer, about 10 minutes. If you see it’s starting to curdle, retire from heat and stir or whisk a bit faster, then return to heat and the original pace. Remove from heat and pour the olive oil while whisking constantly to emulsify the oil into the mixture.

Putting everything together:

Take crust out of the oven. Through a large strainer, pour lemon curd on the tart shell. Bake for about 10 minutes, until it looks set around the border but still jiggles a bit in the center.

Let it cool down completely before chilling in the fridge for about two hours minimum, ideally overnight. Dust a bit of confectioner’s sugar on top and decorate with candied lemons, chopped pistachios, fresh berries, whipped cream or meringue! It will be good up to a week stored in the fridge.