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Blueberry Lemon Olive Oil Curd Tartlettes

Servings 12 people
Calories 551 kcal

Ingredients

ALMOND CRUST

  • 1 cup 8 ounces unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon flake sea salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 1/2 cups flour
  • 2 cups almond meal

BLUEBERRY LEMON OLIVE OIL CURD

  • 1 1/2 cups blueberries fresh or frozen
  • 1 tablespoon water
  • 1/2 cup lemon juice
  • 2 eggs
  • 2 egg yolks
  • 3/4 cup granulated sugar
  • 2 teaspoons cornstarch
  • 3 tablespoons butter cut into individual tablespoons
  • 3 tablespoons California Olive Ranch Everyday extra virgin olive oil

GARNISH

  • 6 teaspoons bee pollen
  • 1/4 cup fresh blueberries
  • 3 teaspoons crushed pistachios

Instructions

ALMOND CRUST

  1. Preheat the oven to 350 degrees Fahrenheit. In the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter, sugar, vanilla, and almond extracts at medium speed until smooth. Add the almond flour and mix at low speed until combined. Add the flour and stir until a crumbly mixture forms.
  2. Pat the mixture into the bottom and sides of 6 different 5-inch tart pans with removable bottoms. Press the mixture tightly against the sides and bottoms of each pan to solidify it, creating a uniformly 1/4-inch thick tart crust within each pan. Place the pans in the freezer for 20 minutes.

  3. Remove and bake until the edges of the tart crusts just turn very lightly golden, about 15 to 20 minutes. Allow to cool to room temperature.

BLUEBERRY LEMON OLIVE OIL CURD

  1. Cook the blueberries, ½ cup sugar, and 1 tablespoon of water in a small saucepan over medium heat. Crush the blueberries with the end of your wooden spoon, and cook until the blueberries soften and the mixture is saturated with color, about 5 minutes.
  2. Remove from heat and use a metal sieve placed over a bowl and a pestle to press the blueberry pulp through the sieve. Discard the bits still in the sieve.
  3. In the top of a double boiler, whisk together the blueberry mixture, lemon juice, egg, egg yolks, and 1/4 cup sugar. Continue whisking while the mixture thickens very slightly, about 3 minutes.
  4. Whisk in the cornstarch, then the butter, a couple cubes at a time. Then whisk in the olive oil and continue whisking until the mixture thickens to coat the back of a spoon, about 5 minutes more. Remove from heat and continue whisking until cooled in an ice bath.

GARNISH

  1. Evenly distribute the blueberry curd mixture between the cooked tart crust shells. Sprinkle the bee pollen and pistachios along the edges of the tart in a thin crescent shape, then dot with blueberries. Serve immediately. If serving later, keep chilled until serving. These can be made ahead up to 24 hours beforehand.
Nutrition Facts
Blueberry Lemon Olive Oil Curd Tartlettes
Amount Per Serving
Calories 551 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 13g81%
Cholesterol 108mg36%
Sodium 139mg6%
Potassium 70mg2%
Carbohydrates 58g19%
Fiber 3g13%
Sugar 33g37%
Protein 8g16%
Vitamin A 655IU13%
Vitamin C 6mg7%
Calcium 58mg6%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.