Henry's Lemon Oil Tart

Henry's Lemon Oil Tart

Difficulty: Medium

Tart Shell
- 1 ½ cups flour
- ¼ cup sugar
- 95 grams butter
- ½ teaspoon vanilla
- ½ teaspoon cold water
- ½ teaspoon lemon zest
- ¼ teaspoon Henry Langdon Australian Sea Salt Flakes
- 1 large egg
- 1 egg yolk

Lemon Oil Filling
- 2 cups sugar
- 4 tablespoons flour
- ½ teaspoon Henry Langdon Australian Sea Salt Flakes
- 1 cup lemon juice
- 6 eggs
- 6 egg yolks
- ½ teaspoon vanilla extract
- ½ cup A L’Olivier Lemon Olive Oil

Tart Shell
Pulse flour, sugar, zest and salt in food processor. Add butter and pulse until the mixture becomes combined . Separately mix egg, egg yolk and vanilla in a bowl, then add ½ teaspoon of cold water. Add egg mixture into the food processor and pulse.

Remove dough from food processor onto a floured surface. Slowly kneed for 30 seconds to 1 minute to ensure thoroughly combined and there are no remaining lumps. If you feel the dough is too wet, add a touch more flour; alternatively if its too dry, add a dash of water. Once yu are happy with the consistency, wrap and place in fridge for at least 2 hours (overnight is preferred).

Preheat oven to 170℃. Remove dough from fridge and roll out onto the floured surface. Once at desired thickness, transfer to tart pan and press, to ensure the dough fills all sides and crevasses. Make sure to prick the dough, and return tart to fridge for 5-10 minutes, or until cold. Remove from fridge, add a layer of baking paper over the dough, and add pie weights. If you don’t have pie weights, dried beans can be used as an alternative. Place tart into preheated oven until tart edges are lightly browned. Remove pie weights and return to oven until the tart base is lightly browned.

In a saucepan, add the lemon juice, sugar, flour, salt, eggs and egg yolks. Place the saucepan over low to medium heat, and continuously stir (If the saucepan gets too hot, it will cook the eggs and seperate). The mixture should start to thicken. Once the mixture coats the back of your spook evenly, remove from heat. Add the vanilla extract and olive oil, continuously stirring until completely combined. Place the filling in a large bowl, cover with plastic and place in the fridge for at least 2 hours (the plastic helps to reduce the chances of a film forming on the filling).

Once the tart shell and filling have been in the fridge for at least 2 hours, preferably overnight, you can add your filling to your tart shell. The tart should then be put back into the fridge to chill and set for at least 8 hours.

To serve, add your favourite berries and even a bit of cheeky ice cream.

Love, Henry

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