Lemon-Olive Oil Tart: A Bright and Sophisticated Dessert with Mediterranean Flair

Why You’ll Love This Tart

• Bright and Tangy: The lemon filling is zesty and smooth, perfectly balanced with sweetness.

• Olive Oil Upgrade: Adds depth and a velvety mouthfeel without overpowering.

• Naturally Dairy-Free: Ideal for guests who are avoiding butter or cream.

• Simple Yet Sophisticated: A minimal ingredient list delivers complex flavor and a refined look.

Ingredients

For the Olive Oil Tart Crust:

1½ cups all-purpose flour
¼ cup granulated sugar
¼ teaspoon salt
½ cup extra virgin olive oil (fruity, high-quality)
2–3 tablespoons cold water

For the Lemon Filling:

4 large eggs
¾ cup granulated sugar
½ cup freshly squeezed lemon juice (about 3–4 lemons)
1 tablespoon finely grated lemon zest
½ cup extra virgin olive oil
Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Tart Crust

In a mixing bowl, whisk together flour, sugar, and salt. Add olive oil and stir until crumbly. Mix in water one tablespoon at a time until the dough just comes together. Press evenly into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork.

Chill in the fridge for 30 minutes while you preheat the oven to 350°F (175°C).

2. Blind Bake the Crust

Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10 minutes, or until lightly golden. Set aside to cool slightly.

3. Prepare the Lemon Filling

In a medium bowl, whisk together eggs and sugar until smooth. Add lemon juice, zest, olive oil, and a pinch of salt. Whisk until well combined.

4. Bake the Tart

Pour the filling into the pre-baked crust. Bake for 20–25 minutes, or until the filling is set but slightly jiggly in the center. Cool completely, then chill in the fridge for at least 2 hours before serving.

Servings and Timing

• Prep Time: 20 minutes

• Chill Time: 30 minutes

• Bake Time: 35–40 minutes

• Total Time: ~1.5 hours

• Yield: 1 tart (8–10 servings)

Variations

1. Add Fresh Herbs: Incorporate a small amount of fresh thyme or basil into the lemon filling for a subtle herbal flavor that complements the citrus.

2. Citrus Twist: Swap out some of the lemon juice for orange juice for a different citrus profile.

3. Gluten-Free Option: Use a gluten-free flour blend for the crust to make this tart gluten-free.

4. Extra Toppings: Top the tart with whipped coconut cream or a dusting of powdered sugar for extra flair.

Storage/Reheating

• Storage: Store the tart in the refrigerator for up to 3 days.

• Reheating: This tart is best served chilled and does not need to be reheated. Simply remove it from the fridge for about 10-15 minutes before serving for the best texture.

FAQs

Can I make this tart ahead of time?

Yes, this tart can be made up to 1-2 days in advance and stored in the fridge. The flavors develop nicely when chilled overnight.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used if necessary.

Can I freeze this tart?

Freezing is not recommended as the texture of the crust and filling may change once thawed.

Is this tart gluten-free?

The recipe as written uses all-purpose flour for the crust. However, you can substitute gluten-free flour in the crust to make it gluten-free.

Can I make the crust without olive oil?

Olive oil is an essential part of the crust’s flavor and texture. You could try substituting it with another oil, but it may alter the flavor profile of the tart.

Can I use a different type of oil?

Extra virgin olive oil is the best choice for this tart, as it imparts a unique flavor that complements the lemon filling. However, you could substitute with a mild vegetable or avocado oil.

Can I adjust the sweetness of the filling?

Yes, you can increase or decrease the sugar in the filling to suit your taste. Just keep in mind that reducing the sugar too much may affect the consistency of the filling.

Is there a dairy-free substitute for the eggs in the filling?

There isn’t a direct substitute for eggs that will provide the same texture and richness, but you can try using an egg replacer like aquafaba (chickpea brine) or a commercial egg replacement product, though the result may vary.

Can I serve this tart with whipped cream?

Yes! Whipped cream, or even coconut whipped cream, makes a lovely addition to this tart, providing a creamy contrast to the citrus filling.

How do I know when the tart is done?

The filling should be set but still slightly jiggly in the center. It will firm up as it cools in the fridge.

Conclusion

The Lemon-Olive Oil Tart is a perfect dessert that blends simplicity and sophistication with vibrant citrus flavors and a delicate, crisp olive oil crust. Whether you’re serving it at a special gathering or just enjoying a slice with tea, this tart is sure to impress. Light, fresh, and with just the right amount of sweetness, it’s a wonderful way to highlight the bright flavors of the Mediterranean.