Gingered Lemon Olive Oil Tart

(Inspired by many including America’s Test Kitchen)

Press-In-Pan Olive Oil Crust:

• 1 ½ cups all-purpose flour

• 5 Tbsp granulated sugar

• 1 tsp crystallized ginger

• ½ tsp gingered kosher salt (I make my own – and you can too!)

• ½ cup of your best olive oil

• 2 Tbsp water

Filling:

• 1 cup white sugar

• 2 Tbsp all-purpose flour

• ½ tsp kosher salt

• 3 whole eggs and 3 egg yolks

• 1 tsp freshly grated ginger

• 1 Tbsp lemon zest

• ½ cup freshly squeezed lemon juice

• ¼ cup of your best olive oil

1)     Preheat the oven to 350 degrees

2)     In a spice grinder, grind the 5 Tbsp white sugar with the teaspoon of crystallized ginger. Pour into a medium bowl and whisk together with the flour and the salt.  Add the olive oil and water and fold with a spatula until all the dry is moistened.  Pat ¾ of the mix into the bottom of a tart pan.  Use the remaining ¼ to build the sides to the top of the pan.  Pat to make sure all the shell is even and bake for 30 minutes (rotating the shell halfway through the baking)

3)     While the shell is baking, whisk together the sugar, the flour and the salt in a heavy saucepan.  In another bowl, whisk together the whole eggs, the yolks, the fresh ginger, the zest and the lemon juice.  Add this mix to the dry and heat gently, stirring constantly, until the mixture reaches 160 degrees.  Take off the heat strain into a clean bowl.  Whisk in the ¼ cup olive oil.

4)     Remove the baked shell from the oven, and while the shell is still hot, pour the filling into the shell and return to the oven for 8-10 minutes (until the filling just has a mild jiggle in the center of the tart).  Let the tart cool on a wire rack.  When cool, garnish the tart with fresh berries (or grilled lemon slices).