Lemon Olive Oil Tart

1:20 + Cooling Time Medium 12345

Serves 8

½ cup Bertolli Organic Extra Virgin Olive Oil Fruity Taste
225g plain flour
50g sugar
½ tsp salt
2 tbs water

¼ cup Bertolli Organic Extra Virgin Olive Oil Fruity Taste
225g sugar
2 tbs plain flour
¼ tsp salt
3 large eggs plus 3 large yolks
1 tbs grated lemon zest
½ cup lemon juice (2 big lemons)



Preheat your oven to 180 C. Whisk the flour, sugar and salt together in a bowl. Make a well in the centre then add oil and water then mix to form a dough. Crumble the dough into a 24cm loose bottom tart tin. Use your fingers to press out the dough into the base and up the sides of the tin. It will take a little time to get the pastry even and thin, but just keep working it and you’ll get there. Place the tin on a baking tray and bake until the crust is golden brown, about 30 to 35 minutes.


While the tart is baking start the filling by whisking sugar, flour and salt in a small saucepan until combined. Whisk in the eggs and yolks until well incorporated. Stir in the zest and juice then place the saucepan over a medium-low heat and cook, stirring constantly until mixture thickens slightly (about 5 to 8 minutes).


Remove from heat, whisk in oil until incorporated. Strain the curd through sieve set over a jug then pour into the warm tart shell.


Return to oven and bake until filling is set and barely jiggles when the pan is shaken, 8 to 12 minutes. Cool completely on a wire rack. When cool, remove outer metal ring of tart tin, then slide a thin metal spatula between tart and tin base, then carefully slide tart onto serving platter. Serve with crème fraiche if you like.

Recipe by: @_michellecrawford