Effortlessly Elegant: The Ultimate Lemon Curd Tart with Trader Joe’s Curd and a Flaky Olive Oil Crust
There’s something truly special about a homemade dessert, but sometimes, even the most dedicated bakers appreciate a little help from the store. My recent culinary adventure began with a delightful surprise in my stocking: a jar of Trader Joe’s lemon curd. While I often find myself whisking up a batch from scratch, making lemon curd isn’t exactly my favorite kitchen task. So, the opportunity to try a store-bought version for this Lemon Curd Tart was a welcome change, promising to save time without sacrificing flavor.
Upon tasting the Trader Joe’s lemon curd, I was pleasantly surprised. It proved to be noticeably richer and thicker than my usual homemade batches, and just a touch sweeter, which beautifully complemented the tartness of the lemon. Overall, it was a fantastic find and absolutely perfect for crafting this exquisite Lemon Curd Tart. This ready-made ingredient drastically cut down on prep time, making a sophisticated dessert surprisingly accessible.
The Secret to a Perfect Crust: Olive Oil and Butter
This particular tart recipe draws its inspiration from a wonderful creation by Bon Appetit. For those who enjoy the process, the original recipe even includes instructions for making your own lemon curd. However, the true star of this dessert, beyond the vibrant lemon filling, is its remarkable crust. Unlike traditional all-butter pastry, this recipe ingeniously combines both olive oil and butter. This unique duo results in a pastry that is wonderfully rich, incredibly crumbly, and bakes to a soft, almost cookie-like texture. The olive oil imparts a subtle depth of flavor and contributes to an unbelievably tender crumb that simply melts in your mouth.
Using olive oil in a dessert crust might seem unconventional to some, but it’s a technique that’s been embraced by many pastry chefs for its ability to create a delicate and distinctive texture. The combination with butter ensures that classic rich flavor while the olive oil prevents the crust from becoming overly heavy or dense. It’s a game-changer for tart crusts, offering a delightful contrast to the bright, tangy lemon curd.
