Lemon Curd Tart with Olive Oil

By ctozzi

Ingredients

• FOR TART SHELL:
• 3 tablespoons almonds with skins, toasted and cooled
• 1 cup all-purpose flour
• 1/4 + 1/8 cup confectioners sugar
• Pinch of fine sea salt
• 3/4 stick cold unsalted butter, cut into 1/2-inch cubes
• 1 1/2 large egg yolk
• 5 1/4 tablespoons fruity olive oil (preferably French)
• FOR LEMON CURD:
• 6 large lemons
• 1 1/2 cup granulated sugar
• 4 teaspoons cornstarch
• 4 whole large eggs plus 2 large yolks
• 1 stick unsalted butter, cut into 1/2-inch cubes
• 4 tablespoons fruity olive oil (preferably French)
• Equipment:
• a 9-inch round tart pan with removable side; a small offset spatula
• Spread dough in pan over ice bath to keep chilled while molding. Blind bake crust (cover entire crust & edges with aluminum foil and weight with dried beans.)
• For Curd, whisk ingredients without egg first to avoid cornstarch lumping.

Details

Servings 6
Preparation time 45mins
Cooking time 45mins

Preparation

Step 1

MAKE TART SHELL:
> Preheat oven to 425°F 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. Place pan on ice bath to keep chilled while molding.
> Spread dough evenly over bottom and up side of pan with offset spatula. Chill until firm, about 30 minutes.
> Blind bake shell until golden brown all over, about 10 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.