We are absolutely hooked on this delightful Lemon Olive Oil Tart, making it the perfect springtime treat! Thanks to Il Fusti Lemon Olive Oil, this tart reached new heights, intensifying the natural acidity of the lemon juice. The result was a delicate texture in every wonderfully smooth bite. If you’re looking to treat yourself, give it a try?
Ingredients
- 1 cup sugar
- 2 tablespoons flour
- ¼ teaspoon salt
- 1 tablespoon grated Meyer lemon zest
- ½ cup Meyer lemon juice
- 3 eggs
- 3 egg yolks
- ¼ teaspoon vanilla
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¼ cup Il Fusti Lemon Olive Oil
- 1 ½ cups flour
- 4 ½ tablespoons sugar
- ¼ teaspoons salt
- ½ cup olive oil tablespoons milk or water
Instructions
FOR THE CRUST
- Start by making the filling first since it will need to chill in the fridge before using.
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In a medium saucepan over medium high heat, whisk together the lemon juice, lemon zest, sugar, flour, salt, eggs and egg yolks. Bring to a boil then reduce heat and simmer for about 8 minutes or until mixture coats the back of a spoon. Remove from heat and whisk in the Il Fusti Lemon Olive Oil and vanilla extract until well combined. Pour mixture into a medium sized bowl. Place plastic wrap directly on the surface of the lemon curd (this will prevent a skin from forming). Refrigerate the curd for at least 2 hours.
FOR THE OLIVE OIL CRUST
- Preheat oven to 350 F. Lightly spray a 14 inch rectangular removable bottom tart pan with cooking spray.
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In a medium bowl, whisk to combine the flour, sugar, and salt. Stir the milk or water and Il Fusti Lemon Olive Oil into the dry ingredients until completely combined. Press the mixture into the bottom and sides of the tart pan. Bake 22-24 minutes or until crust is golden brown, rotating halfway through. Set pan on a wire rack. Cool completely before filling.
- Once tart crust has cooled completely, spread the curd evenly using an offset spatula. Refrigerate for at least 1 hour before serving. Serve with a dusting of powdered sugar or berries on top!
This recipe was adapted and directly sourced from ParsleyAndIcing.com
