EVOO Lemon Tart

Serves 10 Prep Time 10 minutes   Cook Time 30 minutes   Rated:


We love this recipe! You will too.

There is a lot to be said for the silky smooth lemony mouth feel of this filling. Were you to bottle it, you could spread it on toast! It is kind of a lemon curd really, with the addition of the EVOO. YUM. Go and do. Enjoy.

It first appeared in For Foods Sake, my first solo cookbook after leaving Thermomix in Australia. Still available in my store and still my favourite first child! Go and get it quick!

In the meantime, we think dessert is sorted for tonight or any night! (Please note, to make a picture of a lemon tart look nothing like a pac man emoji is a real skill...just saying!)


Extra Virgin Olive Oil (EVOO) is rich in antioxidants and healthy monounsaturated fats, providing cardiovascular and anti-inflammatory benefits. (Now you have no excuse not to make this!)

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To make crust, place almonds and sugar into Thermomix bowl and mill 10 sec/speed 9.


Add flour, salt and butter and pulse 2 sec/Turbo so that the mix resembles coarse breadcrumbs.


Add olive oil and egg yolk and mix 10 sec/Interval so that it barely forms soft dough.


Press into 20cm flan dish with removable base and place in freezer for around 30 minutes.


Preheat oven to fan forced 190°C. Bake pie shell for 13 minutes or until golden brown. Cool completely before filling.


To make filling, place zest and sugar into clean, dry Thermomix bowl and mill 10 sec/speed 10. Add juice, cornflour, eggs and yolks and blend 5 sec/speed 7.


Cook 8 min/90ºC/Butterfly/speed 3. Remove Butterfly.


Add butter and olive oil and mix 20 sec/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.

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