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A decorated lemon olive oil tart
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Lemon Olive Oil Tart with Fennel Pollen Cream

Creamy, tangy lemon curd with a crunchy olive oil tart crust, soft whipped cream, and fresh fennel pollen.
Prep Time30 minutes
Cook Time25 minutes
Chill Time1 hour
Total Time1 hour 55 minutes
Course: Dessert
Servings: 12
Author: Karie

Equipment

  • 9" tart pan with removable bottom

Ingredients

Olive Oil Tart Crust

  • 2 cups all purpose flour
  • 1/2 teaspoon sea salt
  • 2 tablespoons sugar
  • 4 tablespoons 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 tablespoons high-quality olive oil

Fennel Pollen Cream

  • 1 teaspoon fennel pollen (3-4 fennel umbels)
  • 1 tablespoon sugar
  • 3/4 cup heavy cream

Instructions

For the crust:

  • Butter a 9" tart pan with removable bottom.
  • Whisk dry ingredients together. Add olive oil and mix until evenly distributed and mixture resembles coarse crumbs.
  • 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.  
  • Wrap dough in plastic and chill about 30 minutes.
  • On a lightly floured surface, roll dough into a round, about 1/4" thick. Lay dough into prepared pan, trimming off any excess.
  • Allow to chill another 30 minutes. Preheat oven to 425° F while resting.
  • Line dough with parchment and fill with pie weights or beans. Bake about 15 minutes; remove weights.
  • Poke dough all over with a fork and bake an additional 7-10 minutes, or until golden brown and thoroughly cooked through.
  • Allow to cool completely and remove from pan.

For the lemon curd:

  • 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. 
  • Cook, whisking frequently, until mixture has thickened, about 5 minutes. Add butter and olive oil; whisk. 
  • Strain through a fine sieve into a clean bowl. Allow to chill completely.
  • 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:

  • 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.
  • 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.

Notes

Keep tart refrigerated and eat within 4 days for best flavor and texture.