Ingredients:
For the Shortbread Crust:
- 1 cup all-purpose flour, spooned and leveled
- ¼ cup confectioners’ sugar
- ½ teaspoon salt
- 7 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
For the Lemon Curd Filling:
- 2 large eggs
- 2 large egg yolks
- ¾ cup granulated sugar
- ¼ teaspoon salt
- ½ cup lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon Lemon Premium Extra Virgin Olive Oil
- 1 tablespoon heavy whipping cream
For the topping:
- Large marshmallows
Instructions:
- Preheat oven to 350º Grease a 9-inch tart pan, or line with parchment paper.
- Make the crust: Whisk together the flour, powdered sugar, and salt. Add softened butter and vanilla. Mix together until a ball forms. (A food processor works great for this if you have one.)
- Press dough evenly in bottom of tart pan, and all the way up the sides. Prick with a fork a few times around the bottom of the crust. Bake for 15 minutes or until just starting to brown. Remove from the oven and set aside to cool for a few minutes.
- Make the filling: In a medium saucepan whisk together eggs, egg yolks, sugar, and salt. Stir in lemon juice and zest. Place saucepan over medium heat and cook, stirring constantly, until a thick curd forms, about 10-12 minutes, it should be the consistency of pudding.
- Remove pan from heat and stir in the lemon olive oil and heavy cream.
- Strain lemon filling through a fine mesh strainer, then pour into the crust.
- Bake the tart until set, but still slightly jiggly in the middle, about 15-18 minutes.
- Take the tart out of the oven once set and arrange the large marshmallows around the top of the tart. To achieve the browned marshmallow top you can place tart back in the oven and broil for 3-4 minutes, or you can use a butane culinary torch.
- Cool on a wire rack for one hour, then chill in fridge for at least 3 hours prior to serving.