Lemon Tart with Olive Oil Pastry
Video Stats
Recipe Overview
Overview
This Lemony Tart with Olive Oil Pastry is a delightful dessert that balances the tartness of lemon with the richness of a creamy filling. The use of olive oil in the pastry not only makes it a bit healthier but also adds a unique flavor that complements the lemon beautifully. The process begins with simmering milk and infusing it with lemon, which creates a luscious cream that is both tangy and sweet.
The crust is made with flour, baking powder, and olive oil, which results in a tender and flaky texture. After mixing the ingredients, the dough is allowed to rest, which is crucial for achieving the right consistency. Once rolled out, it’s placed in a pie tin, and the creamy lemon filling is poured in, creating a beautiful contrast.
As the tart bakes, the aroma fills the kitchen, promising a delicious treat. After about 45 minutes in the oven, it emerges golden and inviting, ready to be dusted with powdered sugar. This tart is not just a feast for the eyes; it’s a refreshing dessert that’s perfect for any occasion, whether it’s a casual family dinner or a fancy tea party. The combination of flavors and textures makes it a standout choice for dessert lovers.
Overall, this Lemony Tart is a wonderful way to showcase the bright flavors of citrus while enjoying the health benefits of olive oil. It’s a recipe that’s sure to impress your guests and leave them wanting more.
Recipe Details
Steps & Tips
Pour milk and a pinch of salt into a saucepan and bring to a simmer.
Tip: Bring the milk to a simmer for a smoother cream.
In another saucepan, pour in the yolks and sugar and mix.
Add in the flour and continue mixing.
Add the lemon juice to the mixture.
Pour the hot milk into the mixture little by little while stirring.
Place it on the stove and keep stirring as you bring it back to a simmer.
Tip: Keep stirring the mixture to prevent lumps.
Transfer the cream to a low and wide container.
Press plastic wrap on the surface to cover and let it cool.
Tip: Cover the cream with plastic wrap to prevent a skin from forming.
Let it cool to room temperature and then refrigerate.
Pour flour into a bowl and add baking powder and a pinch of salt.
Grate in lemon zest and add sugar, then mix with a fork.
Pour in the eggs and then the oil, and stir together.
Knead the mixture by hand until ready.
Wrap the dough in plastic wrap.
Let it rest in the refrigerator for 30 minutes.
Tip: Let the dough rest in the refrigerator to improve texture.
Roll out the dough using a rolling pin.
Tip: Use a pinch of flour to prevent sticking while rolling out the dough.
Roll the crust around the rolling pin and unroll it into the pie tin.
Use the rolling pin to remove excess pastry from the edges.
Tip: Poke holes in the crust to prevent bubbling during baking.
Pour the cream into the center of the crust.
Use the extra dough to create cutouts by slicing into strips.
Crisscross the strips across the surface of the cream.
Bake at 170° C for about 45 minutes.
Tip: Dust with powdered sugar for a beautiful finish.
Dust the baked crostada with powdered sugar.
It's time for a taste.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Olive oil can be used as a healthier alternative to butter in pastry recipes.
- •Lemon zest enhances the tart's flavor and aroma, making it more vibrant.
- •Resting the pastry dough in the refrigerator helps to relax the gluten, resulting in a tender crust.
- •Dusting the tart with powdered sugar adds a touch of sweetness and visual appeal.
