Ingredients
For tart shell
- 2 tablespoons almonds with skins, toasted and cooled
- 3/4 cup all-purpose flour
- 1/4 cup confectioners sugar
- Pinch of fine sea salt
- 1/2 stick cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg yolk
- 3 1/2 tablespoons fruity olive oil (preferably French)
For lemon curd
- 3 large lemons
- 3/4 cup granulated sugar
- 2 teaspoons cornstarch
- 2 whole large eggs plus 2 large yolks
- 1/2 stick unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons fruity olive oil (preferably French)
Description
Olive Oil In The Crust Gives It A Rich, Crumbly Texture, And The Zing Of The Lemon Filling Really Steals The Show.
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