Lemon tarts have been on our repertoire for almost a decade now. In Sydney, it was our best sellers at local organic farmers markets, and we adored seeing customers coming back week after week asking for more.
Truth be told we like to experiment and, this time, we used our beloved Frantoio Muraglia Extra Virgin Olive Oil to replace some of the butter. The result? Equally delicious, definitely a new and interesting sets of flavours to explore. Here the recipe:
Ingredients for the Pastry
200g White Flour
100g Butter at room temperature
90g Brown Sugar (This is our recipe, and works like magic)
1 Egg & 1 Yolk
Pinch of Salt
Place the flour and sugar in a volcano shape, eggs in the middle. With a fork, start going in circular motion to incorporate the eggs with the dry ingredients. Add the butter and start working the dough till the ingredients are all combined.
Roll the dough, place it in the tin (22-24cm should be good) and then put it in the fridge to rest for 30 minutes.
Remove from the fridge and bake for 20 minutes at 180°C. We always put a baking sheet with beans at the base of the tart, so that it doesn't puff. Remove the beans, bake for another 5-10 minutes. Remove from the oven and let cool.
Ingredients for the Lemon Curd
250ml Lemon Juice (filtered)
60g Butter (unsalted)
60ml Intense Fruity Extra Virgin Olive Oil
Lemon zest of 4 lemons
Place the lemon juice, eggs and sugar in a bowl and gently combine the mixture. Use a big enough pot so that the bowl can comfortably sit on top, fill with water and bring to the boil. Make sure the bowl isn't touching the boiling water and keep stirring the curd. Not too vigurously, but ensure that the mix isn't sticking to the sides. How do you know when it's ready? Well, it will be thickening more and more, but the ultimate test is dipping a wooden spoon and with your finger, strike a line in the middle. If the curd doesn't move, it's ready.
Remove the bowl from the heat, place in the sink with some cold water to stop the cooking. Add the olive oil and the butter, gently combine them with the curd. Pour the curd into the tart and bake for another 5-10 minutes at 160°C. Refrigerate before serving. Add some salt flakes to create an even more interesting dessert!
PS. A member of the Red Beetle Team at the North Sydney Organic Farmers Markets in 2012. Raising money for the awesome Hunger Project.