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Lemon Olive Oil Tart with Fennel Pollen Cream

Olive oil crust

  • 1 1/2 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 tsp sea salt
  • 2 tbsp sugar
  • 4 tbsp high-quality olive oil
  • 1/2 cup cold water

Lemon olive oil curd

  • 3 eggs
  • 3 egg yolks
  • 1/2 cup fresh lemon juice (2-3 lemons)
  • 1/2 cup sugar
  • 2 ounces cold unsalted butter cubed
  • 4 tbsp high-quality olive oil

Fennel pollen cream

  • 1 tsp fennel pollen (3-4 fennel umbels)
  • 1 tbsp sugar
  • 1 cup heavy cream

For the crust:

1. Butter a 9" tart pan with removable bottom.

2. Whisk dry ingredients together. Add olive oil and mix until evenly distributed and mixture resembles coarse crumbs.  

3. Add about half of the water and toss with a fork to combine. Continue to add more water, a tablespoon or so at a time, until mix almost comes together (you may not need all the water). Knead lightly just until dough comes together.  

4. Wrap in plastic and chill about 30 minutes.

5. On a lightly floured surface, roll dough into a round, about 1/4" thick. Lay dough into prepared pan, trimming off any excess.  

6. Allow to chill another 30 minutes. Preheat oven to 425 F while resting.  

7. Line with parchment and fill dough with pie weights or beans. Bake about 15 minutes; remove weights.  

8. Poke dough all over with a fork and bake an additional 10-15 minutes, or until golden brown and thoroughly cooked through.  

9. Allow to cool completely and remove from pan.

For the lemon curd:

1. Place eggs, yolks, lemon juice, and sugar in a stainless steel bowl. Place on top of a sauce pot filled with an inch or two of water. Bring water to a simmer.  

2. Cook, whisking frequently, until mixture has thickened, about 5 minutes. Add butter and olive oil; whisk.  

3. Strain through a fine sieve into a clean bowl. Allow to chill completely.

4. When curd and tart crust are cooled, pour lemon curd into prepared crust and smooth out with a spoon or offset spatula.

For fennel pollen cream:

1. Roll fennel flowers in between your fingers to help release the pollen. Once you have collected about 1 tsp of pollen, crush with a mortar and pestle along with 1 tbsp of sugar. Or, use a small bowl and the back of a spoon. Sugar should turn yellow and become fragrant.

2. Add fennel sugar to heavy cream in a medium bowl and whisk just until very soft peaks form.

Serve the tart cold with dollops of fresh fennel pollen cream and sprinkles of additional fennel pollen.

Keep refrigerated and eat within 5 days for best flavor and texture.

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