Lemon Tart with Olive Oil Shortcrust Pastry
A refreshing lemon tart with a unique olive oil shortcrust pastry, perfect for any occasion.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup olive oil
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/4 cup cold water
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the all-purpose flour, olive oil, powdered sugar, and salt. Mix until crumbly, then add cold water until the dough comes together.
- Press the dough into a tart pan evenly across the bottom and sides.
- Prick the bottom of the crust with a fork, then bake for 15 minutes until lightly golden.
- In a bowl, whisk together the eggs, granulated sugar, fresh lemon juice, and lemon zest.
- Pour in the heavy cream and mix until smooth.
- Pour the lemon filling into the baked crust.
- Bake for an additional 25-30 minutes until the filling is set.
- Let the tart cool at room temperature and then chill in the refrigerator.
Notes
Store leftovers covered in the refrigerator for up to 3 days. Flavor improves the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg