For the Crust:
6 tbsp Sicilian Lemon or Blood Orange Olive Oil
1/4 cup Powdered Sugar
1 1/2 tbsp Ground Almonds
1 1/4 cup Flour
1/4 tsp Vanilla Bean Sea Salt
1 Egg Yolk
For the Custard:
Juice of 3 Lemons or Blood Oranges
zest of 1 Lemon
2 tsp Cornstarch
2 Egg Yolks
2 Whole Eggs
2 oz Butter, cubed
2 tbsp Sicilian Lemon or Blood Orange Olive Oil
Berries, mint, lemon/orange slices and/or almonds for garnish
1. For the crust, mix all the ingredients together in a bowl. Should be crumbly but comes together. Press into a tart pan and bake at 350F for 15 minutes. Let cool.
2. For the custard, combine all ingredients except butter and olive oil in a medium sauce pan. Cook over medium-high heat, whisking constantly until thickened. Remove from heat and whisk in butter and oil. Pour the custard into the crust and refrigerate for 2-3 hours.
3. Before serving garnish with toppings as desired,
**For candied lemon slices: put one cup of sugar and one cup of water into a wide pan. Cook over medium high heat until sugar is dissolved. Reduce to medium heat and add lemon slices, simmer for 20 minutes. Remove from the syrup and let dry on a wire rack or parchment lined sheet pan.