Indulge in the bright, zesty perfection of a homemade lemon tart. This classic dessert, with its delicate pastry crust and intensely flavorful lemon filling, is a testament to the simplicity of elegant baking. The tangy lemon curd, balanced by a touch of sweetness, is a delightful contrast to the buttery, flaky crust, creating a symphony of textures and tastes that will leave you craving more. Forget the store-bought versions; making your own is surprisingly easier than you think, unlocking a world of fresh, vibrant flavor.
This recipe elevates the traditional lemon tart by utilizing a fragrant olive oil pastry, adding a subtle, nuanced depth to the overall experience. The resulting crust is incredibly tender and melts in your mouth, perfectly complementing the bright, citrusy filling. Ready to transform your kitchen into a fragrant haven of citrus bliss? Let's dive into the step-by-step process of creating this unforgettable lemon tart.
Tools Needed
- Saucepan
- Bowl
- Fork
- Rolling Pin
- Pie Tin
- Plastic Wrap
Ingredients
- Milk
- Lemon
- Salt: a pinch
- Egg Yolks
- Sugar
- Flour
- Lemon Juice
- Olive Oil
- Baking Powder: a pinch
- Lemon Zest
- Eggs
- Powdered Sugar
Step-by-Step Instructions
Step 1. Make the Lemon Curd
- Combine milk, lemon zest, and a pinch of salt in a saucepan. Bring to a simmer.
- In another saucepan, whisk together egg yolks, sugar, and flour. Gradually add lemon juice.
- Slowly pour the hot milk into the yolk mixture, stirring constantly. Return to a simmer, stirring until thickened.
- Transfer the cream to a shallow container, cover with plastic wrap, and let cool to room temperature, then refrigerate.
Step 2. Prepare and Bake the Olive Oil Pastry
- Combine flour, baking powder, salt, lemon zest, and sugar in a bowl. Mix with a fork.
- Add the eggs and olive oil, mixing until a dough forms. Knead by hand until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
- Roll out the dough on a floured surface to a thickness of about 5mm. Carefully transfer to the pie tin, trim the edges, and prick the bottom with a fork.
- Pour the cooled lemon cream into the pastry crust.
- Roll out into strips and crisscross over the cream.
- Bake at 170°C (338°F) for about 45 minutes.
Step 3. Assemble and Bake the Tart
- Pour the cooled lemon cream into the pastry crust.
- Roll out into strips and crisscross over the cream.
- Bake at 170°C (338°F) for about 45 minutes.
Step 4. Finishing Touches
- Dust with powdered sugar before serving.
Read more: Castagnaccio Recipe: Authentic Tuscan Gluten-Free Cake
Nutrition
- N/A
FAQs
1. Can I substitute the olive oil with butter in the pastry?
While olive oil gives the pastry a unique flavor and texture, you can substitute it with an equal amount of unsalted butter. Keep in mind the taste and texture will differ slightly.
2. How far in advance can I make the lemon curd?
The lemon curd can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Bring it to room temperature before filling the tart shell.
This lemon tart, with its surprisingly easy olive oil pastry and vibrant lemon curd, is a dessert that's both impressive and satisfying. The unique flavor combination will elevate your baking game, leaving your taste buds singing. So, gather your ingredients, and embark on this delightful baking journey—you won't regret it!