EVOO Lemon Tart

Experience the bright, zesty flavors of our OLYFO 2500 Years of Tradition EVOO Lemon Tart, where silky lemon curd meets a buttery, golden olive oil crust.

Inspired by Mediterranean tradition, this dessert celebrates centuries of culinary heritage in every luxurious bite.

Ingredients

• 150 grams all-purpose flour
• 60 milliliters OLYFO 2500 Years of Tradition Organic extra virgin olive oil
• 45 milliliters cold water
• 22.5 grams sugar
• 0.2 teaspoons salt
• 113 milliliters fresh lemon juice
• 1.5 tablespoons lemon zest
• 3 pieces eggs
• 135 grams sugar for filling
• 45 milliliters extra virgin olive oil for filling
• 1.5 tablespoons cornstarch
• 1.5 tablespoons powdered sugar for dusting

Preparation:

1-Make the crust: Mix 150 grams all-purpose flour, 22.5 grams sugar, and 0.2 teaspoons salt in a bowl. Add 60 milliliters extra virgin olive oil and 45 milliliters cold water, stir until dough forms. Press into a disk, wrap, and chill 30 minutes.

2-Roll and bake crust: Preheat oven to 180°C. Roll dough between parchment paper, press into 23cm tart pan. Prick with fork, line with parchment and pie weights. Bake 25 minutes, remove weights, bake 10 more minutes until golden.

3-Prepare lemon filling: Whisk 3 pieces eggs, 135 grams sugar for filling, 113 milliliters fresh lemon juice, 1.5 tablespoons lemon zest, 45 milliliters extra virgin olive oil for filling, and 1.5 tablespoons cornstarch in a bowl until smooth and well combined.

4-Bake the tart: Pour filling into warm crust. Bake at 160°C for 27min until filling is just set but slightly jiggly in center.

5-Cool and serve: Cool completely at room temperature, then refrigerate at least 120 minutes. Dust with 1.5 tablespoons powdered sugar for dusting before serving.