Cook’s Illustrated took a traditional lemon curd tart recipe and substituted the butter for olive oil. We then took their recipe tweaked it a bit more and used a blood orange fused olive oil. You’ll find that this recipe is quite delicious from the soft orange flavor in the cookie crust to the sweet and tangy orange curd. The recipe is simple and comes together quite easily. We made it with fresh blood oranges and our blood orange olive oil, but Persian lime olive oil with fresh limes or our whole fruit lemon olive oil with fresh lemons would also be great choices. The most important point is the tart pan. You must have a 9 inch, removable bottom tart pan.
Ingredients
Crust
- 1 1/2 cups flour
- 5 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup Olive This! Blood Orange Olive Oil
- 2 tablespoons water
Filling
- 1 cup sugar
- 2 tablespoons flour
- 1/4 teaspoon salt
- 3 large eggs plus 3 large yolks
- 1 tablespoon grated blood orange zest plus 1/2 cup juice (about 2 oranges)
- 1/4 cup Olive This! Blood Orange Olive Oil
Directions
For the crust: Preheat the oven to 350 degrees. Whisk four, sugar and salt together in a bowl. Add oil and water and stir until uniform dough forms. Using your hands, spread three-quarters of the dough into the bottom of a 9-inch tart pan with a removable bottom. Then press the remaining dough into the fluted sides of the pan. Be careful to press dough to even thickness. Place pan in on a rimmed baking sheet and bake until crust is deep golden brown and firm to touch, 30-35 minutes.
For the filling: Whisk sugar, flour and salt in medium saucepan until combined. Whisk in eggs and yolks until no streaks of egg remain. Whisk in orange zest and juice. Cook over medium-low heat, whisking constantly and scraping corners of saucepan, until mixture thickens slightly and registers 160 degrees, 5 to 8 minutes.
Off heat, whisk in oil until incorporated. Strain curd through fine-mesh strainer set over bowl. Pour curd into warm tart shell.
Bake until filling is set and barely jiggles when pan is shaken, 8 to 12 minutes. Let tart cool completely on wire rack, at least 2 hours.
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