Olive Oil Lemon Tart - Thermomix Recipes from Steph

Olive Oil Lemon Tart

Another stunning recipe from Tenina visit her at www.tenina.com

Crust:

40g almonds toasted and cooled

50g sugar

130g plain flour

Pinch salt

80g unsalted butter cubed

35g fruity olive oil

1 egg yolk

Filling:

Juice and zest 3 large lemons (at least 120g juice)

170g sugar

2tbsp cornflour

2 eggs

2 yolks

75g unsalted butter cubed

25g fruity olive oil

DO:

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.

1 Comment »

  1. avatar Lisa Says:

    Yum! I made this today and it is so easy and soooo yummy!

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