Apparently Santa shops at Trader Joe’s because one of the items in my stocking was a jar of Trader Joe’s lemon curd. I usually make my own, but lemon curd is not my favorite thing to make so I was happy to try the store bought. The Trader Joe’s lemon curd was a lot richer and thicker than my homemade and a bit sweeter, too. Overall I was happy with it and it was perfect for making this Lemon Curd Tart.
This recipe is originally from Bon Appetit and comes with a recipe for lemon curd should you choose to make your own. The crust is made with both olive oil and butter, so it’s rich and crumbly and bakes into a soft cookie-like texture.
The original recipe calls for almonds, but pecans work well too. Here’s a photo of the finished tart taken with bad night time lighting.
And here it is cut. All it needs is some berries for garnish!
Oh, and one last thing — I used Corto brand olive oil. We first tried it at a restaurant so I tracked it down on Amazon. It’s definitely one of our favorites.
Lemon Curd Olive Oil Tart
- 2 tablespoons pecans or almonds
- 3/4 cup all-purpose flour or pastry flour
- 1/4 cup confectioners sugar
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter cut into chunks
- 1 large egg yolk
- 3 1/2 tablespoons good extra virgin olive oil
- 1 jar prepared lemon curd or 1 1/2 cups homemade
- Homemade sweetened whipping cream or whipped topping
- In a food processor, process pecans with flour, sugar and salt. Add butter and pulse until mixture is coarse.
- Add yolk and oil and pulse until just incorporated and a very soft dough has formed.
- Spread dough evenly over bottom and up side of pan, then chill for 30 minutes.
- While the dough is chilling, preheat the oven to 425 degrees.
- Bake chilled tart dough until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.
- Spread lemon curd over cooled shell. The amount you use will depend on the richness of the curd. I found that with Trader Joe's brand I only needed about 2/3 of the jar.
- Garnish the sides with whipped topping or freshly whipped cream. Since you'll already have your food processor out for the crust, I recommend making whipped cream in the food processor. Just put about 6 oz of cream in the processor (make sure it's super clean, of course) and process until it starts to thicken. Add 2 tablespoons of confectioners' sugar and 1/2 teaspoon of vanilla and process until thick and creamy.