Lemon Curd Tart With Olive Oil | Umami

Ingredients

• 2 tablespoons almonds with skins, toasted and cooled
• 3/4 cup all-purpose flour
• 1/4 cup confectioners sugar
• Pinch of fine sea salt
• 1/2 stick cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg yolk
• 3 1/2 tablespoons fruity olive oil (preferably French)
• 3 large lemons
• 3/4 cup granulated sugar
• 2 teaspoons cornstarch
• 2 whole large eggs plus 2 large yolks
• 1/2 stick unsalted butter, cut into 1/2-inch cubes
• 2 tablespoons fruity olive oil (preferably French)
• a 9-inch round tart pan with removable side; a small offset spatula