Lemon Curd Tart with Olive Oil

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For tart shell:
2 tablespoons almonds with skins, toasted and cooled
3/4 cup all-purpose flour
1/4 cup confectioners sugar
Pinch of fine sea salt
1/2 stick cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
3 1/2 tablespoons fruity olive oil (preferably French)

For lemon curd:
3 large lemons
3/4 cup granulated sugar
2 teaspoons cornstarch
2 whole large eggs plus 2 large yolks
1/2 stick unsalted butter, cut into 1/2-inch cubes
2 tablespoons fruity olive oil (preferably French)

a 9-inch round tart pan with removable side


Preheat oven to 425°F with rack in middle. 
Pulse almonds with flour, sugar, and sea salt to a fine powder in a food processor. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolk and oil and pulse until just incorporated and a very soft dough has formed. Spread dough evenly over bottom and up side of pan with your hands. Chill until firm, about 30 minutes.
Cover tart shell with aluminum foil and fill with pie weights (I reuse dried beans for this).  Bake shell for 10 minutes, then remove foil and pie weights and bake an additional 3 minutes, until golden brown all over. Transfer to a rack to cool completely, about 30 minutes.

Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons.  Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes.  Remove from heat and whisk in butter and oil until smooth.

Pour lemon curd into cooled shell and chill until set, at least 2 hours.