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.