Lemon curd tart with olive oil8/31/2023 ![]() ![]() ![]() Use an offset spatula to evenly spread the curd. Once the curd has been made and chilled and the crust has been baked and cooled, it’s time to assemble the tart! Spoon the lemon curd into the crust. Bake 22-24 minutes or until crust is golden brown.Use your hands to spread the dough into the bottom and sides of the tart pan.Stir the olive oil into the dry ingredients. Whisk to combine the flour, sugar and salt.This flavor gets intensified by the olive oil in the lemon curd! It’s delicious: The olive oil adds a slightly fruity flavor.It’s rich: A with butter, the fat in the olive oil makes for a very rich crust!.It’s quick: It goes from getting mixed together to being pressed into the tart pan.Since olive oil isn’t solid like butter, it’s easier to mix into the flour. It’s easy: Cutting butter into pie dough can be tricky.Place plastic wrap directly on the surface of the lemon curd (this will prevent a skin from forming). Remove from heat and whisk in the olive oil until well combined.Bring to a boil (4-5 minutes) then reduce heat and simmer for about 8 minutes or until mixture coats the back of a spoon. In a medium saucepan over medium high heat, whisk together the lemon juice, lemon zest, sugar, flour, eggs and egg yolks.My recipe was adapted from my great grandmother’s tart recipe and the Cook’s Illustrated Lemon Olive Oil recipe linked above. I tried the Cook’s Illustrated recipe tart and loved it! I was happy to see they used olive oil in place of butter in both the crust and the filling. Her post uses this Lemon Olive Oil Tart from Cook’s Illustrated. I found that Camille Cooks has a recipe for a delicious Lemon Olive Oil Tart. This Lime Slice is also a must try recipe for any citrus fan! INSPIRATION FOR THIS TART If you love citrus, you’ll love this moist, fragrant Lemon Rosemary Olive Oil Cake. They have a floral flavor which pairs so well with the fruity tasting olive oil in the lemon curd and crust! Sweeter and less acidic than regular lemons, Meyer lemons are the perfect ingredient for this tart. In terms of texture, it’s rich, creamy and silky smooth! OLIVE OIL MEYER LEMON CURD: Taste-wise it’s the perfect balance of tart and sweet.It makes the crust flaky and so delicious! OLIVE OIL CRUST: Olive oil takes the place of butter in the crust.If you’re looking for more desserts made with olive oil, try my Blood Orange Olive Oil Cake, these delicious Olive Oil Chocolate Chip Cookies, and my delectable Blueberry Mascarpone Tart! WHY YOU’LL LOVE THIS TART Olive oil adds richness and flavor to the curd and the crust! This tart is sweet and refreshing and at the same time rich and creamy! Meyer lemon adds both a tangy and sweet flavor. They’re two of the ingredients I use most in the kitchen. Lemon and olive oil are healthy and so full of flavor. This Meyer Lemon Olive Oil Tart is rich, indulgent and refreshing! The no chill olive oil crust recipe is super easy to make!
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