EVOO Lemon Tart

Name: Thermomix recipe: EVOO Lemon Tart
Prep time: 10 min
Cook time: 30 min
Ingredients: 40 Grams almonds toasted and cooled; 50 Grams raw caster sugar; 130 Grams plain flour; Pinches pink salt flakes; 80 Grams unsalted butter cubed; 35 Grams Extra Virgin Olive Oil (EVOO); 1 egg yolks; 3 lemons large, finely grated zest and juice (at least 120g juice); 170 Grams raw caster sugar; 2 Tablespoons cornflour or cornstarch; 2 eggs; 2 egg yolks; 75 Grams butter cubed; 80 Grams Extra Virgin Olive Oil (EVOO) (I like a peppery version but go with a mild flavour if you are concerned)

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

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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!)

BENEFITS:

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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Need

The Crust
40 Grams almonds toasted and cooled
50 Grams raw caster sugar BUY
130 Grams plain flour BUY
Pinches pink salt flakes BUY
80 Grams unsalted butter cubed BUY
35 Grams Extra Virgin Olive Oil (EVOO) BUY
1 egg yolks
The Filling
3 lemons large, finely grated zest and juice (at least 120g juice)
170 Grams raw caster sugar BUY
2 Tablespoons cornflour or cornstarch
2 eggs
2 egg yolks
75 Grams butter cubed BUY
80 Grams Extra Virgin Olive Oil (EVOO) (I like a peppery version but go with a mild flavour if you are concerned) BUY

Do

1: To make crust, place almonds and sugar into Thermomix bowl and mill 10 sec/speed 9.
2: Add flour, salt and butter and pulse 2 sec/Turbo so that the mix resembles coarse breadcrumbs.
3: Add olive oil and egg yolk and mix 10 sec/Interval so that it barely forms soft dough.
4: Press into 20cm flan dish with removable base and place in freezer for around 30 minutes.
5: Preheat oven to fan forced 190°C. Bake pie shell for 13 minutes or until golden brown. Cool completely before filling.
6: 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.
7: Cook 8 min/90ºC/Butterfly/speed 3. Remove Butterfly.
8: 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.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!