Lemon Curd Tart With Olive Oil Recipes

Steps:

• Preheat the oven to 425 degrees F.
• For the dough:
• Put the butter, sugar, flour, egg yolk and salt in a food processor and pulse for 30 to 60 seconds or until the mixture has a grainy consistency, or what I like to call the "Parmesan cheese" stage. Add half of the water and pulse the food processor 2 to 3 times. The dough should start to come together, add the remaining water if needed. Check the consistency of the dough by clenching a small handful in your fist. If the dough stays together it is the proper consistency. If not, pulse the dough with a little more water. When the dough has reached the proper consistency, dump it out on a clean work surface. Using the heel of your hand, schmear the dough straight forward and roll it back with your fingertips. Repeat this process 1 to 2 more times, dust with flour if needed. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.
• On a lightly floured work surface, roll the dough out to 1/8 to 1/4-inch in thickness. Lay the dough in the tart pan. Push the dough into the sides of the tart pan by rolling a small scrap of dough into a ball and pushing it into the dough. Roll over the top edge of the tart pan with the rolling pin to cut the extra dough from the pan and create a crisp edge. Cover the dough with aluminum foil and gently poke the foil into the side edges to fit the pan. This will help to keep the sides of the tart tall and straight as it cooks. Fill the tart shell with the dried beans and place in the preheated oven. Bake for 10 to 12 minutes, remove the foil and beans and bake for 2 to 3 minutes more. Remove the tart shell from the oven and cool. The dough should be golden and crisp.
• Preheat the oven to 300 degrees F.
• In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a homogeneous consistency. Place in saucepan and bring to a medium heat. Cook, whisking, constantly until the mixture has thickened, about 12 to 15 minutes. Remove from heat and whisk in the butter, 2 pats at a time until it's incorporated and has a silky consistency.
• Pour the lemon curd into the prepared tart shell and bake in the preheated oven until the lemon curd has set, about 15 minutes. Let cool completely before cutting.
• To garnish: In a small bowl, mix together blueberries, sugar and lemon juice. Serve alongside tart slices.

Steps:

• Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
• Meanwhile, preheat the oven to 350 degrees F.
• Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
• Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
• Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.
• Fill the tart shell with warm lemon curd and allow to set at room temperature.

Steps:

• Place the lemon juice, sugar, eggs, egg yolk, lemon zest and salt in a blender, and blend until smooth, about 30 seconds. With the motor still running, slowly pour in the oil until just combined.
• Fill a medium saucepan with about an inch of water and bring water to boil over high heat. Transfer lemon mixture to a metal mixing bowl that can nestle into top of the saucepan without touching the water. Reduce heat to medium-low and, using a potholder or towel to protect your hands, whisk constantly until the curd thickens and looks like mayonnaise, 6 to 10 minutes. Do not overcook. (If you have a double boiler, you can use that here instead of the pot and the bowl.)
• Remove bowl from the heat and inspect the curd. If you see hard bits of coagulated egg, strain the curd through a fine mesh sieve, pressing with a rubber spatula. (If it looks smooth, you can skip this step.) Transfer curd to a container and press a piece of plastic wrap against the surface to create an airtight seal. Let the curd cool to room temperature, then refrigerate until cold, at least 1 hour.

Steps:

• To Make Sweet Tart Pastry:.
• In a food processor, place flour, almonds, sugar and salt. Blend for about 30 seconds to combine. Scatter in the butter cubes and pulse about 10 times until the largest pieces of butter are about the size of a pea. Pour in the egg yolk mixture and continue to pulse, about 3 seconds per pulse, JUST until the mixture no longer looks dry and small clumps begin to form.
• Empty into a round 9 inch removable- bottom tart pan and begin to press the pastry into the tart shell with your fingers, evenly pressing it up the sides. You are aiming for about a 1/4 inch thickness.
• Note: You will have more pastry than you need for this size of pan, so remove excess from the edge and freeze for future, or in my case I get out my individual tart shells and fill them to freeze for another time. Another option is to roll and cut with cookie cutters, sprinkle with sugar and bake along with the tart, later sandwiching them with jam.
• Freeze for 30 minutes or overnight. Preheat oven to between 350F and 375°F Bake in the bottom third of the oven for 25 minutes until shell is golden brown. During the baking if the shell with puffs up in places, simply pierce it with a toothpick and it will deflate.
• Remove from oven and patch any cracks with bits of the reserved dough, simply mashing it, gently into the hole, return to oven for pastry scraps to set. Set aside until filling is made.
• To Make Filling:.
• Rub together the lemon zest and sugar in a 2 liter saucepan until the oils have combined and the mixture looks slightly wet. Mix in the cornstarch. Add eggs and whisk together well. Whisk in juice and salt, place over medium heat and cook stirring constantly. As the mixture warms and starts to thicken a bit speed up your whisking, the faster you whisk the lighter the filling will become, which is the characteristic of this filling. Increase the heat if necessary, being sure to whisk constantly and vigorously.
• Once the mixture coats the back of a spoon well it is done. Remove from the heat and whisk in the olive oil and butter quickly to cool mixture. Once completely mixed, pour into the cooled tart shell. Move the tart shell gently from side to side to get a nice level top, or pour in a concentric circle to form a slight decorative pattern in the filling. Refrigerate to set for about 1 hour. Will keep refrigerated for up to 3 days, if its around that long.