Lemon Curd Tart with Olive Oil
Even if you consider yourself a cook and not a baker, you can manage this recipe from Les Petits Farcis in Nice, France. The shortbread-like almond crust is a pleasingly rich base for the delicate custard. Try using Meyer lemons or adding minced rosemary to the crust.
Recipe information
Yield
Makes 6 servings
Ingredients
For tart shell
For lemon curd
Preparation
Make tart shell
Step 1
Pulse the almonds with the flour, sugar, and salt to a fine powder in a food processor. Add the butter and pulse until the mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
Step 2
Add the yolk and oil and pulse until just incorporated and a very soft dough has formed. Spread the dough evenly over the bottom and up the side of a 9-inch round tart pan with an offset spatula. Chill until firm, about 30 minutes.
Step 3
Preheat the oven to 425°F, with the rack in the middle.
Step 4
Line shell with foil or parchment and weight it with dried beans or pie weights. Bake the shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.
Make lemon curd
Step 5
Grate enough zest from the lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from the lemons.
Step 6
Whisk together the lemon zest and juice, sugar, cornstarch, and whole eggs and yolks in a medium saucepan. Bring to a boil over medium heat, whisking constantly, and boil, still whisking, for 2 minutes. Remove from the heat and whisk in the butter and oil until smooth.
Assemble tart
Step 7
Pour the lemon curd into the cooled shell and chill until set, at least 2 hours.
Do ahead
Step 8
The TART SHELL can be made 1 day ahead and kept, loosely covered, at room temperature.
Step 9
The ASSEMBLED TART can be chilled up to 4 hours.
