Pour Sandra, une tarte d'oeuf

Just a recipe entry so Sandra (or others) can attempt :).
I shall blog about my holidays when my brain can sort out itself... that's if I have a brain left or a liver...

Tarte d'oeuf

Lemon egg tart - Tarte d'oeuf jaune citron

Active time: 45 min, Start to finish: 4 hr
Serves 6

You need:

For tart shell

• 2 tablespoons almonds with skins, toasted and cooled
• 3/4 cup all-purpose flour
• 1/4 cup confectioners sugar
• Pinch of fine salt
• 1/2 stick cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg yolk
• 3 1/2 tablespoons fruity olive oil (preferably French)

For lemon curd

• 3 large lemons (optional)
  
• 3/4 cup granulated sugar
• 2 teaspoons cornstarch
• 2 whole large eggs plus 2 large yolks
• 1/2 stick unsalted butter, cut into 1/2-inch cubes
• 2 tablespoons fruity olive oil (preferably French)

Equipment: a 9-inch round tart pan with removable side; a small offset spatula

Steps:

Make tart shell:

• Preheat oven to 218°C 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 some small (roughly pea-size) 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 pan with offset spatula. Chill until firm, about 30 minutes.
• Bake shell until golden brown all over, about 13 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.

Cooks' notes:

• Tart shell can be made 1 day ahead and kept, loosely covered, at room temperature.
• Assembled tart can be chilled up to 4 hours.