Buttery, rich crust with the zingy bite of black pepper... mouth-puckering, creamy lemon custard with a delicate hint of florals... this certainly isn't your average lemon tart. But it's sure to be an interesting, moreish new take on an old favourite. It's the perfect recipe to brighten up a grey winter day: share it with friends, or zealously guard every last crumb for yourself (which I maybe almost did). Either way it won't stick around for long... —Kate Beard
one delicious tart
For the crust
all purpose flour
butter/lard/mix of the two, cut into small cubes
To make the crust, combine the flour, sugar, salt, and pepper into a large mixing bowl.
Distribute the cubed butter/lard evenly around the bowl, then work the mix with a pastry cutter until small balls form and there is no loose flour left.
Add the yolk, olive oil, and cold water. Using a wooden spoon, stir the mixture until it begins to come together in a ball. Work it with your hands until it is a smooth, uniform ball.
Press the dough into a tart pan. Blind bake the crust in the oven for 10-15 minutes or until the edges are golden and the middle of the crust feels dry. Set aside on the counter while you make the custard, but leave the oven on.
To make the custard, combine the juice, yolks, sugar, salt, pepper, and orange blossom water in a small saucepan over low heat. Whisk constantly for about 15 minutes until the mixture begins to thicken a bit. If it doesn't thicken too much, not to worry--it will set in the oven.
Take the saucepan off the heat and add the butter, olive oil, and lemon zest. Stir until the butter is completely melted and incorporated into the custard.
Pour the custard into the crust and bake it in the oven for 10-15 minutes until the top is golden brown and the custard is set.
Allow the tart to cool on the counter. Refrigerate it if possible before serving but if you can't wait any longer, that's fine too! Dust the tart with icing sugar before serving for a little extra sweetness, and enjoy it with a nice cup of tea or coffee.