1/2stick cold unsalted buttercut into 1/2-inch cubes
1large egg yolk
3 1/2tablespoonsMTOO Blood Orange Olive Oil
For lemon curd:
2whole large eggs plus 2 large yolks
1/2stick unsalted buttercut into 1/2-inch cubes
2tablespoonsMTOO Meyer Lemon Olive Oil
Make tart shell: Preheat oven to 325°F with rack in middle.
Pulse almonds with flour, sugar, and sea salt to a fine powder in a food processor. Add butter and pulse until mixture resembles coarse meal with small butter lumps. Add yolk and oil and pulse until just incorporated and a very soft dough has formed.
Spread dough evenly over bottom and up side of 9” removable bottom tart pan with offset spatula. Chill until firm, about 30 minutes. Bake shell until golden brown all over, about 15-17 minutes. Transfer to a rack to cool completely, about 30 minutes.
Make curd: Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons. Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes. Remove from heat and whisk in butter and oil until smooth.
Assemble tart: Pour lemon curd into cooled shell and chill until set, at least 2 hours.