lemon, olive oil + almond tart

Serves 12



Olive Oil + Almond Shortcrust Pastry

  • 1  1/2 cups plain flour
  • 1/2 cup icing sugar
  • 1/2 cup almond meal
  • 1 tsp sea salt flakes
  • 110g cold butter, cubed
  • 6 tbs Pukara Estate Novello Extra Virgin Olive Oil 
  • 2 free range egg yolks

Lemond Curd Filling

  • 4 lemons, zest and juice
  • 1 1/2 cups caster sugar
  • 2 rounded tsp corn flour
  • 4 free range eggs
  • 4 free range egg yolks 
  • 100g butter

To Serve

  • 1/2 cup thickened cream, whipped
  • 2 tbs flaked almonds, toasted
  • 2 tbs icing sugar
  • Candied lemon slices
  • Edible viola flowers


  1. To make the tart shell - place flour, icing sugar, almond meal and salt into a food processor. Add butter and pulse into a fine crumb. Add olive oil and egg yolks and process to form a soft dough.
  2. Turn pastry out onto a lightly floured surface, gently shape dough into a disc. Using your fingertips, evenly press dough to cover the bottom and sides of a greased tart shell. Place tart shell in the refrigerator for 30 minutes to rest. Preheat oven to 180C.
  3. Remove tart shell from refrigerator and blind bake for 15 minutes or until golden brown. Allow to cool.
  4. To make the lemon curd filling - place lemon juice, lemon zest, sugar, corn flour, eggs and egg yolks into a saucepan and whisk together. Place saucepan over medium heat and continue stirring until thickened. Remove saucepan from heat, add butter and mix until smooth.
  5. To assemble tart - evenly pour lemon curd into tart shell. Place tart into the refrigerator to chill for 1 -2 hours.
  6. To serve, top with whipped cream,  toasted flaked almonds, icing sugar and candied lemon slices. Serve and enjoy!