Eureka Lemon Crush Tart
NORMAL | 1 HOUR | SERVES 8-10
Ingredients
For the Crust
8 oz. ENZO’S TABLE Traditional Almond Biscotti
¼ cup granulated sugar
¼ cup ENZO Medium Organic Extra Virgin Olive Oil
2 Tbsp. water
For the Lemon Curd
1 cup granulated sugar
2 Tbsp. all-purpose flour
¼ tsp. Kosher salt
3 large eggs + 2 yolks
1 Tbsp. lemon zest
½ cup lemon juice (about 3-4 lemons)
¼ cup ENZO Organic Eureka Lemon Crush Olive Oil
Directions
Step 1
Preheat oven to 350°F. Pulse biscotti, sugar, olive oil, and water in a food processor until the mixture resembles wet sand.
Step 2
Press crust into an even layer in a baking dish or tart pan (we used a 10-inch false-bottom tart pan). Bake for 10 minutes, then cool completely.
Step 3
Place a heat-safe bowl over a saucepan with 2 inches of simmering water. In double boiler, whisk together sugar, flour, and salt until combined.
Step 4
Add eggs, yolks, lemon zest, and lemon juice, whisking constantly until thickened, 10–12 minutes, or until the mixture reaches 175°F.
Step 5
Remove from heat and stir in Eureka Lemon Crush Olive Oil. Strain through a fine-mesh sieve into the cooled tart shell. Refrigerate for at least 4 hours, or until set. Garnish with meringue, whipped cream, or flaky sea salt before serving.
