Lemon Olive Oil Tart

I don't think that anyone would argue that dessert should be scrumptious, decadent and extravagant.  But if you're on a dairy free diet, you know that finding a delicious sweet treat that contains no butter or dairy products can be a real challenge.  I don't want to diminish the appeal of a slice of light and fluffy Angel food cake but there has to be other options for dairy free dessert eaters.  

I've attempted to alter quite a few recipes using dairy substitutes.  Believer it or not my dairy free Key Lime Pie turned out even better than the original condensed milk version.  I've tried just about all of the dairy replacements that I could get my hands on in my attempts to make dairy free recipes.  I've found that dairy-free sour cream and cream cheese are very good and almost indistinguishable from their milk containing counterparts.  Unfortunately, I haven't been had the same experience with butter substitutes.  I haven't been able to find a butter substitute that I like. (Yes, I've tried Earth Balance and Smart Balance.) I can't get over the displeasing aftertaste from these butter substitutes.    

In my opinion, there really is just no good substitute for real butter.  It's the real thing or nothing.  The best substitute that I've found for recipes that contain butter is not a butter substitute at all, but olive oil, avocado or applesauce.   

That's why I was so excited when I found this recipe for Lemon Olive Oil Tart.  It was perfectly dairy free - just like it was.  The light and lemony tart in a crispy, crunchy crust is perfect for dairy free eaters and everyone who loves lemon treats.  

Lemon Olive Oil Tart
Crust
1 1/2 cups flour
5 Tablespoons sugar
1/2 teaspoon salt
1/2 cup olive oil
2 Tablespoons water

Filling
1 cup sugar
2 Tablespoons flour
1/4 teaspoon salt
3 eggs plus 3 egg yolks
1 Tablespoon grated lemon zest
1/2 cup fresh lemon juice
1/4 cup olive oil

For the crust: Preheat oven 350.  Whisk together flour, sugar and salt. 

Add oil and water and stir until a uniform dough forms. 

Crumble 3/4 of dough into bottom of a 9" tart pan.  Press into pan with hands. 

Scatter remaining dough around edge and press into pan with fingers. 

Place tart pan on baking sheet and bake 30 minutes until golden brown. 

For filling: Whisk sugar, flour and salt together in medium saucepan.  

Whisk in eggs and yolks.

Whisk in lemon juice and zest.   

Cook over low heat until mixture reaches 160 and begins to thicken.

Remove from heat and whisk in oil. 

Strain mixture through strainer.  

Pour filling into tart shell.

Bake filling 8-12 minutes until filling is set. 

Let cool on wire rack for 2 hours.  

Remove from pan. 

Top with meringue. 

Slice and Serve. 

Nothing says "welcome summer" more than a meringue topped tart bursting with bright lemon flavor.  I'm normally a rich, decadent chocolate dessert eater but when the temperatures soar into the upper 90's, I crave lighter, fruity desserts.  This sweet lemon tart is a perfect summer treat.  

Ciao!

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