Eureka Lemon Crush Tart with a Biscotti Crumble Crust
NORMAL | 30 MIN | SERVES 8-10
Ingredients
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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
