Pour the lemon curd into the prepared tart shell and bake in the preheated oven until the lemon curd has set, about 15 minutes. Remove from heat and whisk in the butter, 2 pats at a time until it's incorporated and has a silky consistency. Cook, whisking, constantly until the mixture has thickened, about 12 to 15 minutes. Place in saucepan and bring to a medium heat. In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a homogeneous consistency. Remove the tart shell from the oven and cool. Backyard Citrus Upside-Down Cake If you happen to be one of those lucky folks with a backyard lemon tree, youll need lemon desserts that really use up a lot of the fragrant fruit. Bake for 10 to 12 minutes, remove the foil and beans and bake for 2 to 3 minutes more. Fill the tart shell with the dried beans and place in the preheated oven. This will help to keep the sides of the tart tall and straight as it cooks. Cover the dough with aluminum foil and gently poke the foil into the side edges to fit the pan. Roll over the top edge of the tart pan with the rolling pin to cut the extra dough from the pan and create a crisp edge. This rich and puckery lemon olive oil tart is dairy-free, but youd never realize it from the smooth, thick lemon curd and sweet coconut-enhanced crust. Do not allow the mixture to boil or your curd will curdle. Keep whisking until curd thickens and coats the back of a spoon. Push the dough into the sides of the tart pan by rolling a small scrap of dough into a ball and pushing it into the dough. Using a heavy saucepan over medium heat pour in the olive oil. On a lightly floured work surface, roll the dough out to 1/8 to 1/4-inch in thickness. Whisk together the lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes. Repeat this process 1 to 2 more times, dust with flour if needed. Using the heel of your hand, schmear the dough straight forward and roll it back with your fingertips.
#LEMON CURD TART WITH OLIVE OIL PLUS#
When the dough has reached the proper consistency, dump it out on a clean work surface. 2 or 3 Meyer lemons, preferably organic (250 grams) 2 tablespoons plus 1 1/2 teaspoons (50 grams) mild honey 3 tablespoons (40 grams) extra-virgin olive oil. If not, pulse the dough with a little more water.
If the dough stays together it is the proper consistency. This Meyer lemon tart with a layer of chocolate combines sweet-tart lemon custard with bittersweet chocolate and nestles it all inside a pâte sucrée dough. Check the consistency of the dough by clenching a small handful in your fist. The dough should start to come together, add the remaining water if needed. Add half of the water and pulse the food processor 2 to 3 times. Put the butter, sugar, flour, egg yolk and salt in a food processor and pulse for 30 to 60 seconds or until the mixture has a grainy consistency, or what I like to call the "Parmesan cheese" stage.
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