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.

Nutty Notes: Pecans or Almonds?

The original recipe calls for almonds in the crust, which provide a delicate, slightly sweet, and classic flavor. However, I’ve found that pecans also work exceptionally well, adding a rich, buttery, and slightly earthy note that complements the lemon beautifully. The choice between almonds and pecans largely depends on your personal preference. Almonds will give a more subtle background flavor, allowing the lemon to truly shine, while pecans will introduce a more pronounced, warm, and comforting dimension to the tart’s overall profile. Either way, the finely ground nuts contribute to the unique crumbly texture of the crust, making it truly special.

Here’s a glimpse of the finished tart. Please excuse the less-than-ideal nighttime lighting, but even under these conditions, its golden hue and inviting texture are evident. A testament to its appeal, this tart is a delightful treat any time of day!

And here it is, perfectly sliced and ready to be enjoyed. The contrast between the vibrant lemon curd and the crumbly crust is simply irresistible. All it truly needs for that final touch of freshness and visual appeal is a handful of fresh berries – raspberries, blueberries, or sliced strawberries would be absolutely exquisite, adding a burst of color and a slight tartness that perfectly balances the sweetness of the curd.

Choosing the Right Olive Oil: A Flavor Enhancer

One last but important note on ingredients: I used Corto brand olive oil for this recipe. We first discovered this particular brand at a restaurant and were so impressed by its quality and flavor that I made it a point to track it down on Amazon. Using a good quality extra virgin olive oil can genuinely elevate the flavor profile of your baked goods, especially in a recipe where it plays such a prominent role in the crust. Corto, with its robust yet smooth characteristics, is definitely one of our top recommendations and adds a distinctive, delicious nuance to this tart. Don’t underestimate the impact of a high-quality olive oil in your baking – it truly makes a difference.

The Lemon Curd Olive Oil Tart Recipe

Lemon Curd Olive Oil Tart

Recipe by Cookie Madness

An easy yet elegant tart recipe featuring either delicious store-bought or your favorite homemade lemon curd, encased in a uniquely tender olive oil and butter crust.

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Prep Time
45 minutes

Cook Time
25 minutes

Total Time
1 hour 10 minutes

Course
Dessert

Cuisine
French

Servings
6

Ingredients

2 tablespoons pecans (or almonds)
¾ cup all-purpose flour (or pastry flour)
¼ cup confectioners sugar
⅛ teaspoon salt
4 tablespoons unsalted butter (cut into chunks, chilled)
1 large egg yolk
3 ½ tablespoons good extra virgin olive oil
1 jar prepared lemon curd (approx. 1 ½ cups, such as Trader Joe’s)
Homemade sweetened whipping cream or whipped topping (for garnish)

Instructions

Prepare the Crust: In a food processor, combine pecans (or almonds) with all-purpose flour, confectioners’ sugar, and salt. Process until the nuts are finely ground and fully integrated with the dry ingredients. Add the cold, cubed butter and pulse several times until the mixture resembles coarse meal.
Next, add the large egg yolk and the good quality extra virgin olive oil. Pulse just until the ingredients are incorporated and a very soft, pliable dough has formed. Be careful not to overmix.
Press the dough evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom. Using the back of a spoon or your fingertips, ensure the crust is uniform in thickness. Chill the prepared tart shell in the refrigerator for at least 30 minutes. This step is crucial for preventing shrinkage during baking.
While the tart dough is chilling, preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
Bake the Crust: Bake the chilled tart dough until it is beautifully golden brown all over, which should take approximately 13 to 15 minutes. Keep a close eye on it to prevent over-browning. Once baked, carefully transfer the hot tart shell to a wire rack and allow it to cool completely to room temperature, which will take about 30 minutes. This cooling period is essential before adding the filling.
Fill the Tart: Once the crust is fully cooled, spread the prepared lemon curd evenly over the bottom of the tart shell. The amount of lemon curd you’ll need may vary slightly depending on its richness and thickness. For instance, with Trader Joe’s brand, I found that about two-thirds of the jar was sufficient to create a generous and flavorful layer.
Garnish and Serve: For a perfect finish, garnish the edges of the tart with a dollop of whipped topping or, even better, freshly whipped cream. Since you’ll already have your food processor out from making the crust, I highly recommend using it to make homemade whipped cream for supreme freshness and flavor. Just pour about 6 ounces of very cold heavy cream into a squeaky-clean food processor bowl and process until it begins to thicken. Then, add 2 tablespoons of confectioners’ sugar and ½ teaspoon of pure vanilla extract, and continue processing until the cream is thick, creamy, and holds soft peaks. This quick homemade touch truly elevates the dessert!

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Serving Suggestions and Variations

This Lemon Curd Olive Oil Tart is a dessert that truly shines on its own, but a few simple additions can make it even more memorable. As mentioned, fresh berries like raspberries or blueberries offer a perfect color contrast and a refreshing burst of flavor. A dusting of confectioners’ sugar just before serving adds a touch of elegance, or a sprig of fresh mint can brighten the presentation. For a more indulgent twist, consider drizzling a thin stream of high-quality dark chocolate over the tart, creating a beautiful flavor combination. This tart is ideal for brunch, afternoon tea, or as a sophisticated ending to any dinner party.

Feeling adventurous? While lemon curd is undeniably classic, you could experiment with other fruit curds such as passion fruit, lime, or even orange for a different citrus experience. The versatile olive oil and butter crust would beautifully complement any of these fillings. You could also infuse your crust with a hint of spice, perhaps a pinch of cardamom or cinnamon, to add another layer of warmth. No matter how you choose to personalize it, this recipe provides a fantastic foundation for a truly delicious and impressive dessert.

Why This Tart Will Become Your Go-To Dessert

In conclusion, this Lemon Curd Olive Oil Tart is a testament to how simple, quality ingredients can combine to create something extraordinary. Whether you opt for the convenience of Trader Joe’s lemon curd or decide to tackle a homemade version, the result is a bright, tangy, and utterly satisfying dessert. The unique olive oil and butter crust sets it apart, offering a tender, crumbly texture that contrasts beautifully with the smooth, rich filling. It’s an easy dessert to assemble, yet presents with the elegance of a patisserie masterpiece.

So, the next time you’re looking for a dessert that’s both impressive and surprisingly straightforward, look no further than this Lemon Curd Tart. It’s sure to delight your taste buds and earn you rave reviews. Happy baking!