How to Make a Showstopping Lemon-Olive Oil Tart

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by whisking together 1.5 cups of all-purpose flour, 5 tablespoons of sugar, and 0.5 teaspoon of table salt in a bowl until combined.

Add 0.5 cup of extra virgin olive oil to the flour mixture.

Incorporate 2 tablespoons of water into the mixture to help create structure in the crust.

Visually divide the dough into quarters and crumble three quarters of it into a tart pan, pressing it evenly into the bottom and up the sides to form the crust.

Use the flat side of a measuring cup or glass to press the dough evenly into the pan.

Sprinkle the remaining quarter of the dough around the edge of the pan and press it into the sides for a clean edge.

Place the tart pan on a rimmed baking sheet and bake in a preheated oven at 350°F for 30 to 35 minutes, rotating halfway through for even baking until golden brown and firm to the touch.

While the crust is baking, prepare the filling by whisking together 1 cup of sugar, 2 tablespoons of flour, and 0.25 teaspoon of salt in a bowl.

Add 3 whole eggs and 3 egg yolks to the sugar mixture and whisk until fully incorporated.

Incorporate 1 tablespoon of lemon zest and 0.5 cup of lemon juice into the egg mixture and whisk until combined.

Cook the mixture over medium-low heat for about 5 to 8 minutes, whisking constantly until it thickens and reaches 160°F.

Remove from heat and whisk in 0.25 cup of extra virgin olive oil until well combined.

Strain the mixture to remove the lemon zest.

Pour the filling into the hot crust and bake in the oven for an additional 8 to 12 minutes until the center jiggles slightly.

Let the tart cool for about 2 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens