Learn to Make Lemon Olive Oil Tart with Ashley
We’re bringing you exclusive videos from our online cooking school to master kitchen basics and new skills! Ashley teaches us how to make a super lemony tart with a simple olive oil pat-in-the-pan crust for an elegant dessert.
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I❤Ashley.
Tq Ashley for the recipe. My grand nephew is allergic to dairy products & nuts so I’m always searching for oil base recipes.
I’m going to try coconut oil
This recipe would take half the time if you baked by weight instead of volume. I don't know any serious bakers who like dirtying up their kitchen with cups and spoons when all they need is a bowl and a scale.
Could you substitute olive oil for a neutral oil ?
Anyone tried a merengue toping????
I just noticed that Becky and Ashley have the same wedding band and engagement ring. Beautiful tart.
Sounds crazy sweet– most curds are about equal amounts of sugar and lemon juice.
I made it, it’s sooo delicious! Thank you for the beautiful recipe and lovely video 🤗🤗🤗🤗🤗
This video is great and I've made the recipe several times, but whoever converted 1.5 cups of flour to 7.5oz made a mistake somewhere. 7.5oz is 212g. The generally accepted weight of a cup of AP flour is 120g, so 7.5oz would be more like 1.76 cups, not 1.5, which would only be 180g. I don't know which one is right in this case, but that's a potential error of 14% in one direction or 17% in the other direction. If this error is just a matter of measuring the volume of "compacted" cups of flour (which could account for that difference in weight) then that should be made more explicit.
Alternatively, volume should never be used as a measure for dry ingredients. To go a step further, they should only be measured in grams. Converting back and forth just makes for extra potential mistakes and inconsistent outcomes in otherwise delicious recipes.
This is now my go-to recipe for pie crust. The filling was great too.👍👍
Erin did this same recipe a little over a year and a few days, just 3 days ago 🙂 Good recipes never fail 🙂
Didnt see the temperature to bake the filling.. can someone tell me?
parchment paper works if you don't have a removeable bottom
I made this today and it was delicious! Wowed a foodie friend and will make it again. At one point my custard foamed a bit and kept those tiny bubbles all through the bake. Looked a little funny, but we ate it! Any thoughts?
Takumi Aldini is watching closely
Mmmmmmm you making me HUNGRY!
what size pot is that?
I do not like EVOO…I will try this with coconut oil
Sp my sister does a very similar recipe however she cooks the curd over a water bath and runs a stick blender in it for a minute at the end and doesnt strain it.
She is so graceful in her presentation.
The pie dough “method” is ridiculous. You’re just trying to come up with a new “method”. Just dump the dough in and press away. Should take 20 seconds not 2 minutes.
Infuse Rosemary into the olive oil 😉
I did it today. It was very good, however
The crust was too salty for my taste. I will reduce the salt to only one teaspoon next time.
Thank you,
I did make this recipe and I was wondering if the oil in the crust could be decreased? 1/2 cup made the crust very greasy, too much for my taste. The filling was very tasty though
In order to do the side crust, it's easier to put the dough on a parchment sheet and role it out in a long tube. Then place the tube around the edge. You make less a mess and it goes quicker.
One of the best and easiest desserts I've made.
Best dessert I ever made. I was so addicted to this
Ashley’s voice makes me hungry.
Damn it I didn't let the custard get thick enough! 😭
Hello – good to see a lefty at work in the kitchen..Tell us how you cope in a predominately right-handed kitchen. Wonderful presentation on the olive oil lemon tart. Thanks
24K in just 6 Days! Wow, 24 thousand views, Ashley is amazing, and this Lemon Tart looks just delish!! 😋
Best lemon tart ever! Olive oil flavor goes go well with lemon. Can I still keep this in freezer like the ones made of butter?
Her reaction after tasting! Priceless ❤️
All it needs is a lovely dollop of freshly whipped cream.
Could you please use grams for flour and other dry goods from now on? If not in the presentation then at least as text on screen.
Cups is wildly unreliable.
Love to the max the recipe but TMI. She combined the science part where Dan excels, the basics and the recipe itself. Needs editing.
Well done Ashley, save me a slice of that amazing lemon 🍋 Olive Oil Dream Tart. 😋
How do you make this tart diabetic friendly please reply thank you so much ,I really would love to make this Lemon Tart
I Love your show you have fantastic Recipes as well as good reviews of products that are out there and great tips as well.
Could you use clarified butter?
Gonna try this during this stay home fun.. Thanks…
Thank you Ashley! On my list to do! I'm curious if other citrus would come out as well too! Thank you, thank you!
Wow!!!!!
I’ll never forget the taste of my first lemon tart
I didn’t have a 9 inch tart pan, but used a 9 inch springform pan which turned out perfectly! Just wanted to let everyone know that there is an alternative! Thanks Ashley for a wonderful dessert!