Tenina.com's EVOO Lemon Tart



  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.

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