Lemon Curd Tart with Chia and Pine Nuts
Toasted chia seeds add nutty complexity and a light crunch to this classic lemon tart from winemakers Mireia Taribó and Tara Gomez. Be sure to give the dough time to relax in the fridge before rolling, which helps prevent it from shrinking in the oven. Choose a sweet, fruity, mild olive oil to accentuate this tart's citrusy flavor.
Recipe Summary test
Dough can be made up to 2 days ahead. Tart shell can be frozen up to 1 day. Assembled tart can be chilled up to 8 hours or overnight.