Description
A bright and tangy lemon tart made with a rustic olive oil shortcrust pastry, perfect for any occasion. The creamy lemon filling pairs beautifully with the tender, fruity crust, offering a fresh twist on a classic dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/3 cup extra virgin olive oil
- 3 tablespoons cold water
- 4 large eggs
- 3/4 cup granulated sugar
- Zest of 2 lemons
- 1/2 cup fresh lemon juice
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Place your tart pan on a baking sheet.
- In a bowl, mix flour, powdered sugar, and salt. Stir in olive oil and cold water until a dough forms.
- Press the dough into a 9-inch tart pan, covering the bottom and sides evenly.
- In another bowl, whisk together eggs, granulated sugar, lemon zest, lemon juice, and heavy cream until smooth.
- Pour the filling into the prepared crust.
- Bake for 30 to 35 minutes until the filling is set but slightly jiggly in the center.
- Cool completely, then chill for at least 2 hours before serving.
Notes
- Use a mild, fruity olive oil for best flavor.
- Strain the lemon filling for extra smooth texture.
- Garnish with powdered sugar or lemon slices for a decorative touch.
- Refrigerate leftovers for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 90mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg