Lemon & Olive Oil Custard Tart
In This Recipe
Organic Agave Nectar - Hot
Ingredients
- All-purpose flour, 1 ¼ cups
- Salt, ½ teaspoon
- Unsalted butter, ½ cup (cold and cubed)
- Organic Agave In The Raw, 2 tablespoons & ½ cup
- Egg yolk, 1
- Ice water, 2 tablespoons
- Eggs, 3 large
- Egg yolks, 2
- Fresh lemon juice, ½ cup (about 3-4 lemons)
- Lemon zest, from 1 lemon
- High-quality olive oil, ½ cup
- Vanilla extract, ½ teaspoon
- Pinch of salt
Preparation
- Step 1
To prepare the crust, pulse flour and salt in a food processor. Add cold butter and pulse until the mixture resembles coarse crumbs.
- Step 2
Add Organic Agave In The Raw, egg yolk, and ice water, pulsing until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.
- Step 3
Roll out and fit into a 9-inch tart pan. Dock the bottom with a fork, chill for 10 minutes, then bake at 350°F (175°C) for 15 minutes until lightly golden.
- Step 4
For the custard, whisk eggs, egg yolks, and Organic Agave In The Raw until smooth. Add lemon juice, zest, olive oil, vanilla, and salt. Pour the mixture into the partially baked crust. Reduce the oven temperature to 325°F (160°C) and bake for 20-25 minutes until the custard is just set but still slightly jiggly in the center.
- Step 5
Let cool at room temperature, then refrigerate for at least two hours before serving.
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