Olive Oil Lemon Tart
Not to put too fine a point on it, this was probably my finest hour! In fact, this recipe should really feature in a recipe Hall of Fame or something…no really! (If I don’t tell you how great it is, who will…all you anti blog ‘comments’ folk out there!) Thank you Duo Dishes for showing up in my comments box on a regular basis, and of course Thermomixer…where would my ego be without you? (Clearly its all good…or you would not be reading this post.)
After some Master Chef inspiration from the lovely George, I decided to take his whole olive oil chocolate mousse thing to a lemon tart filling….and it is sensational, but don’t take my word for it; go ahead and cook then comment!
Olive Oil Lemon Tart
NEED:
Crust:
40g almonds toasted and cooled
50g sugar
130g plain flour
Pinch salt
80g unsalted butter cubed
35g fruity olive oil
1 egg yolk
Filling:
Juice and zest 3 large lemons (at least 120g juice)
170g sugar
2tbsp cornflour
2 eggs
2 yolks
75g unsalted butter cubed
25g fruity olive oil
DO:
To make crust, place almonds and sugar into TM bowl and mill for 10 seconds on speed 9.
Add flour, salt and butter and with dial set to closed lid position, pulse the Turbo button 2 times so that the mix resembles coarse breadcrumbs.
Add olive oil and egg yolk and dial set to closed lid position, mix for 10 seconds on Interval speed so that it barely forms soft dough.
Press into 20cm flan dish with removable base and place in freezer for around 30 minutes.
Bake in preheated 190ºC oven for 13 minutes until golden brown. Cool completely before filling.
To make filling, place zest and sugar into clean, dry TM bowl and mill for 10 seconds on speed 10. Add juice, cornflour, eggs and yolks and blend for 5 seconds on speed 7.
Insert Butterfly and cook for 8 minutes at 90ºC on speed 3. Remove Butterfly.
Add butter and olive oil and mix for 20 seconds on speed 5. Scrape down sides of bowl and lid and repeat. Pour into cold pastry base and chill for several hours before serving in thin wedges.
This is a delicious looking dessert. I would indulge.
Olive oil gelatos and lemon cakes have been the only thing we’ve seen on the dessert scene so far, so this is new! How great.
Tenina – wish there were more people who would help boost your ego! There must be lots of lurkers not game to own up to food/Thermomix voyeurism
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The citrus filling sounds divine and fruity with the oil. Must try – maybe even try to make it dairy-free ?
The Spanish use olive oil for some desserts – DD, you should Google olive oil chocolate mousse cuisines Spain and you should get taken to p276 of The Cuisines of Spain
by Teresa Barrenechea (head of Thermomix in Spain). I have converted the recipe for the Thermomix here:
http://thermomix-er.blogspot.com/2009/04/gabriela-llamas-dairy-free-chocolate.html
Hi Tenina,
Guilty! I’m a lurker that drools over all your wonderful recipes and wonder in amazement how you keep with with the kitchen at Thermomix HQ, your blog, developing new recipes and looking after your family! (I’m exhausted already – LOL.
So to feed your ego – just know that there will be many, many, many of us out here that regulary visit your site and feast our eyes on your amazing recipes.
THANK YOU!!!
Helene ~ Indulge away!
Duo ~ You better show me the way to that Olive Oil Gelato!
Jeff Baby! Where would I be without you??
Bimby ~ Welcome to the comments page of SOC by Tenina! Lovely to have you here! Please come again!
Looks divine Teen!
I made this today and it is just divine. Thanks for another wonderful recipe Tenina.
Hi Tenina, am a lurker who looks and drools, and cooks. My husband does most of the cooking in our family, but I do most of the desserts – always in my Thermomix! This one is on the list for next weekend – thanks!!
Sue
Hi Tenina. I had this recipe squirrelled away for a special occasion. Produced it for a bring and share dinner and everyone raved about it and asked for the recipe…fortunately a couple of them already have a Thermomix. Only thing I wasn’t sure about was how high to put the base up the sides…and as a consequence the bottom was a bit too thin. Absolutely luscious…and I never thought I could make good desserts until Thermomix came along.
Stu ~ Definitely divine, I’ll make you one for a late Birthday pressie!
Chelsea ~ hard to stop eating this one hey?
Sue ~ Thanks for commenting lurker no. 500!
Ellen ~ Glad it was a hit, I think it is divine and really have to not make it for fear of eating it ALL!
[...] is easy…I am famous for dessert, whether it be lemon, chocolate or ice cream or even berries they all hit the spot after a great meal…and as I [...]
Hi Tenina, I made this yesterday and the recipe does not say when to add the lemon juice. So i added it at the end and it didnt set. When should i have added it?
Nat
Sorry Natalie, Woops, error amended. Add before cooking the mixture…it is like a lemon butter and then you add the oil…please try again for rave reviews!!
[...] you come here often, you will know that Lemon is almost as good as chocolate to me…thus the Lemon Olive Oil Tart…which if you never cook anything else from this site, you must do this one…promise me [...]
I was a little concerned about making this after my first failed attempt. But after reading your last comment Tenina about making this a must to make off I went with fingers crossed for my second attempt. I am so glad I did and agree totally that if you don’t cook anything else from this wonderful site you must at least try this tart. It’s lemony, creamy and just lovely. I can’t wait to have an excuse to make it again. But thinking about it who needs an excuse?
Phew…glad we got it right this time Nat…hope you make it many times over…Love lemons, love this tart!
A friend had asked me to make a lemon meringue pie and i was thinking about making this delish tart and adding a merginue top. Would this work?
Thanks Nat
It would work Nat but would ruin a good thing…just take this as is and I don’t think your friend will be disappointed!
Hey Tenina – thanks for this recipe – I am sure to try it now that I have my thermomix! So much easier to make custard this way!
Mmm I wonder how this would go with some flavoured olive oil. What do you think Tenina?