Rosemary and Lemon Curd Tartlets with Olive Oil Sablé

Ingredients

• All-purpose flour220g
• Almond flour40g
• Powdered sugar70g
• Fine sea salt3g
• Extra virgin olive oil90g
• Egg yolk2
• Cold water15g
• Lemons, zested and juiced4
• Granulated sugar150g
• Whole eggs3
• Egg yolks3
• Fresh rosemary sprigs3
• Unsalted butter, cold and cubed120g
• Crème fraîche60g
• Flaky sea salt2g

Method

1. 1.Whisk flour, almond flour, powdered sugar, and fine salt together. Drizzle in olive oil and mix until it resembles wet sand.
2. 2.Add 2 egg yolks and cold water. Bring dough together without kneading. Wrap flat and chill 1 hour.
3. 3.Press dough evenly into 8 tartlet molds (10cm). Dock bottoms with a fork. Freeze 20 minutes.
4. 4.Blind bake at 170°C with weights for 15 minutes. Remove weights and bake 8 more minutes until golden and sandy. Cool completely.
5. 5.Warm lemon juice, zest, and rosemary sprigs in a saucepan until steaming. Remove from heat, cover, and steep 15 minutes. Strain out rosemary.
6. 6.Whisk granulated sugar, whole eggs, and 3 yolks together. Pour in the warm rosemary-lemon infusion, whisking constantly.
7. 7.Return to medium-low heat and cook, stirring steadily, until the curd thickens and coats a spatula (about 6 minutes). Do not boil.
8. 8.Strain curd through a fine sieve. At 45°C, blend in cold butter a few cubes at a time using an immersion blender until glossy and emulsified.
9. 9.Fold in crème fraîche gently. Pour curd into baked shells, filling just below the rim.
10. 10.Chill tartlets at least 2 hours until set. Before serving, finish with a pinch of flaky salt and a tiny rosemary sprig.