Another stunning recipe from Tenina visit her at www.tenina.com
40g almonds toasted and cooled
130g plain flour
80g unsalted butter cubed
35g fruity olive oil
1 egg yolk
Juice and zest 3 large lemons (at least 120g juice)
75g unsalted butter cubed
25g fruity olive oil
To make crust, place almonds and sugar into TM bowl and mill for 10 seconds on speed 9.
Add flour, salt and butter and with dial set to closed lid position, pulse the Turbo button 2 times so that the mix resembles coarse breadcrumbs.
Add olive oil and egg yolk and dial set to closed lid position, mix for 10 seconds on Interval speed so that it barely forms soft dough.
Press into 20cm flan dish with removable base and place in freezer for around 30 minutes.
Bake in preheated 190ºC oven for 13 minutes until golden brown. Cool completely before filling.
To make filling, place zest and sugar into clean, dry TM bowl and mill for 10 seconds on speed 10. Add lemon juice, cornflour, eggs and yolks and blend for 5 seconds on speed 7.
Insert Butterfly and cook for 8 minutes at 90ºC on speed 3. Remove Butterfly.
Add butter and olive oil and mix for 20 seconds on 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.