Lemon Curd Tart with Olive Oil
Lemon Curd Tart with Olive Oil might be just the dessert you are searching for. This recipe makes 6 servings with 348 calories, 4g of protein, and 17g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 4 hours. Head to the store and pick up granulated sugar, eggs plus yolks, olive oil, and a few other things to make it today. It is a good option if you're following a vegetarian diet.
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.
Spread dough evenly over bottom and up side of pan with offset spatula. Chill until firm, about 30 minutes.
Bake shell until golden brown all over, about 13 minutes.
Transfer to a rack to cool completely, about 30 minutes.
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.
Pour lemon curd into cooled shell and chill until set, at least 2 hours.
• Tart shell can be made 1 day ahead and kept, loosely covered, at room temperature.•• Assembled tart can be chilled up to 4 hours.