About This Recipe
A spicy, tangy dessert recipe that will take you on a journey.
Ingredients
At Oliviers&Co
7 tbsp Italian Olive Oil
At the market
7oz shortcrust pastry
8 eggs
1 jar saffron
Lemon juice
Lemon zest
0,8oz cornstarch
5oz sugar
Directions
Preheat oven to 356°F.
Mix eggs, sugar, cornstarch, lemon zest and juice. Cook gently in a bain-marie, stirring until thickened. Turn off the heat and whisk for 2 minutes.
Remove the cream from the bain-marie, add the olive oil and a pinch of saffron. Whisk until cool. Set aside in the fridge.
Line each tart tin with the pastry and prick the base with a fork.
Pre-bake for 10 minutes. Top the tartlets with the lemon cream and bake for a further 10 minutes. After cooling, place in the fridge.
Decorate with a few saffron filaments and enjoy well chilled.