Eureka Lemon Crush Tart with a Biscotti Crumble Crust
For the Crust
8 oz. ENZO'S TABLE Traditional Almond Biscotti Crumbles
¼ Cup Granulated sugar
¼ Cup ENZO 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 Crush Olive Oil
Preheat oven to 350°F. Pulse Biscotti Crumbles, granulated sugar, olive oil, and water in a food processor until well-combined and texture resembles wet sand.
Press in an even layer in a baking dish or tart pan and bake for 10 minutes. Allow to cool completely before adding additional ingredients.
Place a heat-safe bowl over a saucepan filled with about 2 inches of water. Bring water to a simmer. Add sugar, flour and salt to the double boiler and whisk until well combined.
Add eggs, additional yolks, lemon zest and lemon juice and whisk continuously until thickened for about 10 to 12 minutes or until mixture reaches 175°F on an instant-read thermometer.
Remove from heat and stir in Eureka Lemon Crush Olive Oil. Strain mixture while warm through a fine mesh sieve before adding to a cooled tart shell.
Place in a refrigerator for at least 4 hours allowing lemon curd to set before cutting. Garnish and serve with meringue, whipped cream, or flaky sea salt.
We used a 10-inch-round false-bottom tart pan.