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!
- 40 g almonds, toasted and cooled
- 50 g sugar
- 130 g plain flour
- Pinch Pink Salt Flakes pink salt flakes BUY
- 80 g unsalted butter, cubed
- 35 g Cobram Estate Extra Virgin Olive Oil EVOO BUY
- 1 egg yolk
- 3 large lemons, finely grated zest and juice (at least 120g juice)
- 170 g sugar
- 2 tbsp cornflour
- 2 eggs
- 2 yolks
- 75 g unsalted butter, cubed
- 25 g Cobram Estate Extra Virgin Olive Oil EVOO BUY
To make crust, place almonds and sugar into Thermo 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 Thermo 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.