LEMON CURD TART WITH OLIVE OIL
Steps:
- Make tart shell
- 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.
- 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.
- Preheat the oven to 425°F, with the rack in the middle.
- 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
- Grate enough zest from the lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from the lemons.
- 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
- Pour the lemon curd into the cooled shell and chill until set, at least 2 hours.
- Do ahead
- The TART SHELL can be made 1 day ahead and kept, loosely covered, at room temperature.
- The ASSEMBLED TART can be chilled up to 4 hours.
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