A lemon curd tart recipe baked in a delicious olive oil tart shell made with Spanish olive oil. Plus, everything you need to know about choosing, storing and tasting olive oil.
You really can’t go wrong with lemon curd. Right now our lemon tree is producing like crazy, providing us with a bounty of lemons to use. We’ve been eating lemon curd by the gallon. Although I love spooning it on homemade yogurt, my new favorite thing is making baking it into this lemon curd tart. For this recipe, a traditional tart crust gets a delicious twist with tart dough made with olive oil. And for a plot twist – the lemon curd also uses olive oil instead of butter!
Intrigued? Read on…
Choosing a Quality Olive Oil
Make sure you use a top-notch olive oil for this recipe. High quality olive oil, like Olive Oils from Spain, is the star of this recipe. It’s an important ingredient in both the lemon curd and the crust. If you’ve never had lemon curd made olive oil, you’re in for a treat. Olive oil produces and smooth and bright lemon curd that is allows the acidity from the lemons to shine. Olive oil in the crust adds a burst of flavor and an unexpected lightness. The result is mouth-watering!
Here are some tips for finding a high quality olive oil at the grocery store:
- Clear bottles, although great for display, are bad news for your oil. Pass on any clear bottle at the market, as any brand worth their salt will use dark glass bottles.
- Choose a glass bottle, as olive oil can absorb the chemicals in the plastic. Gross!
- Look for a bottling date. You should use olive oil within 18 months of its bottling date.
Join the Olive Oil World Tour to learn more about the health benefits of Olive Oil from Spain and the European heathy lifestyle. The tour will last for three years and include pop-ups in airports, train stations and other travel hubs all over the world from Europe to Asia to the USA. Find out if you’ll be traveling near an event by checking the schedule here. You can also follow along on social media via Facebook and Instagram. Let’s make it a tastier world!
How Olive Oils are Made
Olive oil is made from 100% olive juice. The oils are obtained by pressing when the olives have reached optimum ripeness. Extra-virgin olive oil is the highest quality and has the best flavor. This is always the olive oil I choose for all my cooking and baking. 
Health Benefits of Olive Oil
Olive oil is a natural source of healthy monounsaturated fatty acids. It also provides natural antioxidants such as polyphenols and vitamin E. Consuming Extra Virgin Olive Oil, in the context of a healthy diet like the Mediterranean Diet, reduces the risk of having a heart attack or a stroke by 30%.
Storing and Shelf Life of Olive Oil
Did you know that olive oil has a relatively short shelf life once opened?Extra-Virgin Olive Oil is a delicate product that can quickly deteriorate if not stored properly. Over time the smells and flavors deteriorate due to oxidation. As I mentioned before, make sure you choose an olive oil bottle that has dark glass and store it in a dark place. Unopened Extra Virgin Olive Oil bottles will keep in a dark place with moderate temperatures for about a year, depending on freshness. Lower quality oils expire quicker, in a few months.
Avoid light, hot air and strong odors to prolong olive oil’s shelf life. Resist the urge to use that bottle that’s been collecting dust on the counter for who knows how long. Make sure you look at the label when selecting a bottle of olive oil. Look for harvest date, quality seals and award stickers.
Olive Oil Flavors and Tasting Notes
Depending on the variety of olive used to make the oil, the flavors of olive oil vary greatly. Bitterness is actually a positive attribute in olive oil and is often more present in higher quality olive oils. You may also note a peppery taste in more intense olive oils. Acidity is a chemical parameter that helps dene which commercial category each oil belongs to. Extra Virgin Olive Oil has a maximum of 0.8%, Virgin Olive Oil has a maximum of 2% and Olive Oil has a maximum of 1%.
If you prefer a delicate olive oil with fruity notes, look for olive oils made with Arbequina, Cornicabra, Empeltre or Arbosana olives. These pair well with chicken, vegetables or even desserts like this tart.
For more intense flavors and a stronger taste, look for Picual or Hojiblanca varieties. These pair well with vegetables like broccoli, salads and meats.
There’s an olive oil for everyone and every dish!
Easy Olive Oil Tart Dough Recipe
It doesn’t get easier than this 5-ingredient olive oil tart dough. It’s pressed into the tart pan, meaning no rolling. The dough is ready as soon as you make it with no chilling or resting required, making it totally hassle free.
Candied Lemon Slices
An optional way to take this tart to the next level is by making your own candied lemon slices. It’s so easy and just takes a few steps. 
Start by simmering lemon slices in sugar water
The will shrink a little, soften and become translucent.
Dry slices for at least an hour before layering on your baked tart.
Why this is the Best Lemon Curd Tart
- The easy 5-ingredient olive oil crust requires no chilling or rolling.
- Lemon curd made with olive oil is perfectly balanced and so velvety.
- Optional candied lemons make this tart absolutely stunning.
- The dessert can be made in advance making it great for fuss-free entertaining.
Thanks so much for reading! For more Sweet in your life, you can find me on Instagram, Pinterest, and YouTube, or subscribe to receive a weekly email with new posts and musings from me.
Lemon Curd Tart Recipe with Olive Oil Crust
A lemon curd tart recipe baked in a flaky olive oil tart shell. Plus everything you need to know about choosing, storing and tasting olive oil!
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings, makes an 11-inch tart 1x
- Category: Dessert
- Method: Oven
- Cuisine: French
Ingredients
Olive Oil Tart Dough Ingredients:
- 1½ cups all-purpose flour
- 5 tablespoons sugar
- ½ teaspoon kosher or table salt
- ½ cup mild olive oil
- 2 tablespoons whole milk
Olive Oil Lemon Curd Filling Ingredients:
- 1 cup (7 ounces) sugar
- 2 tablespoons all-purpose flour
- ¼ teaspoon table salt
- 3 large eggs plus 3 large yolks
- 1 tablespoon grated lemon zest
- ½ cup juice (about 3 lemons)
- ¼ cup high quality extra-virgin olive oil
Candied Lemon Slices Ingredients
- 3 lemons, sliced into ⅛ wheels and seeds removed
- 1 cup sugar
- ¾ cup water
- 2 tablespoons lemon juice
Special Equipment:
- Pie Weights or dried beans
- Kitchen Thermometer
- 9.5-Inch Tart Pan
Instructions
Make the olive oil tart shell:
- Combine flour, sugar and salt in a large bowl. Whisk a bit to allow the salt and sugar to sift the flour.
- Whisk the olive oil and milk in a small bowl until the oil emulsifies.
- Make a well in the dry ingredients and pour the oil mixture into the flour. Mix gently with a fork until dry streaks disappear but dough is still crumbly. Do not over work.
- Turn out dough into pan. Use your hands to press out the dough to cover the bottom of the pan, pushing it up the sides to meet the edge, until about 1/8-inch thick. Trim and discard excess dough. Pastry is ready for use immediately – no need to chill.
- Line the shell with parchment parchment paper and fill with dried beans or pie weights. Bake at 350° Fahrenheit for 15 minutes, remove parchment paper and bake for 10 additional minutes. Remove from oven and let cool slightly.
Make olive oil lemon curd filling:
- While the tart shell is cooking, stir together the sugar, flour and table salt in a medium saucepan.
- Add the eggs, egg yolks, lemon zest and lemon juice. Stirring constantly, cook over medium-low heat until the mixture reaches 160° Fahrenheit on a kitchen thermometer. Mixture will thicken slightly.
- Remove from heat and strain into a bowl using a fine mesh sieve. Stir in olive oil until evenly mixed.
- Spoon filling into warm tart shell. Place tart pan onto a rimmed baking sheet and return to oven. Bake at 350° Fahrenheit for until set and just barely moves when the pan is shaken, about 8-10 minutes.
- Let cool completely before unmolding.
- Decorate with candied lemon slices (recipe below). Slice and serve, cleaning knife between cuts.
Make Candied Lemon Slices
- Line a rimmed baking sheet with parchment paper.
- Combine sugar, water and lemon juice in a large skillet. Heat on medium heat until sugar is dissolved.
- Add lemon slices in a single layer. Reduce heat to medium low and simmer about 15 minutes, flipping 1-2 times during the process. Slices will be soft and translucent.
- Lift slices from pan with a fork or tongs and let the sugar mixture drain off. Place on the waxed paper lined baking sheet. Allow to cool completely before arranging on lemon tart.
- Slices will keep in an airtight container in the fridge for 2-3 days.
Thank you so much to Olive Oils from Spain for sponsoring this post. Follow the Olive Oil World Tour and see if they will be making a stop near you!
Have I convinced you to make this Lemon Curd Tart with an Olive Oil Crust? Pin this recipe for later:
Great tart! I also like the tips on how to keep/packaging of olive oil!
Thanks! I promise it tastes even better than it looks!
Oh yes ! I’m in! Thank you and have a pleasant day !
Ha! It’s perfect for the holidays!
This looks like a plate-full of chocolatey goodness!! Perfect for a holiday dessert!
My thoughts exactly!n Holidays and year round! 🙂
Where is the recipe?
Hi Ron – Thanks for bringing this to my attention. It looks like the recipe has mysteriously disappeared. I’ve reached out to my developer and I’m hopefully I can get it restored by Monday. So sorry for the confusion!
What happens to the 2 extra Tbsp of flour?!
I love this dessert! However I wanted you to be aware that in the directions you don’t say when to add the lemon juice or zest. I figured it out but you might want to edit. Thanks!
I made 2 mini tarts… kept one at home and brought the other to work. The art department loved it! (I can’t remember if I made this last semester or at the beginning of this semester… it’s been kind of a wild school year all around!)
Amazing! I’m so glad they were a hit!
Any suggestions how I might make this using a store bought ready-made shortbread pie crust. I worry it wouldnt be warm enough for the filling to set since I wont bake it and also that I might over-bake the shell since its already baked I imagine at the factory. Thx in advance!