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Olive Oil Lemon Tart

oli

By oli
in Pastry & Baking

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oli

oli

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Posted

I am going to make this tart and would like to know if I use a Meyer Lemon infused extra virgin olive oil will work or do you see it causing a problem eg: too much lemon? I live nearby to a olive oil farm and store where they produce many variations including Vanilla bean, Valencia Orange, Balanced and Delicate oil.
Would like to hear your thoughts and what you think is the better oil for this tart.  Perhaps the Vanilla oil would be more versatile than the Meyer oil. 

 

 

oli

oli

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9 hours ago, FrogPrincesse said:


No such thing as too much lemon in my opinion, but could you link the recipe? 

All the lemon olive oil use the basic recipe.

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