Lemon Curd Tart Recipe with Olive Oil Crust

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.

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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!

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