Cranberry Custard Tart with Olive Oil Crust
Olive Oil Pie Crust:
2 cups all purpose flour
1 pinch San Fran Sea Salt
1/2 cup Gil’s Gourmet California Extra Virgin Olive Oil
5-6 tablespoons cold water or milk
Cranberry Custard Filling:
12oz fresh or frozen cranberries
1 cup granulated sugar
1/4 cup water
2 egg yolks
1 lemon, juiced and zested
pinch of San Fran Sea Salt
1/4 cup butter, cut into cubes
Preheat oven to 375°F.
Combine flour and salt in a large bowl, stir to combine. Add oil and, using a fork, combine until crumbly. Add cold milk (or water), 1 tablespoon at a time, until dough forms. Roll dough out, evenly, on a lightly floured surface and transfer to a pie plate. Place a sheet of parchment over the pie crust, weigh down with pie weights, and par-bake for 12 minutes. Remove from the oven and set aside.
Meanwhile, combine cranberries, sugar and water in a medium saucepan and bring to a simmer over medium-high heat. Continuously stir until cranberries burst and sauce thickens slightly. Remove from the heat and let cool to room temperature.
Place cranberry mixture into a food processor and pulse until smooth, strain through a fine mesh strainer, removing any stubborn seeds and skins.
Place strained cranberry mix into a large bowl. Heat another medium saucepan, filled 1/3 of the way full with water, over medium heat. Place bowl on top of the pan, creating a double boiler (just make sure the bowl does not sit directly in the hot water). Whisk in eggs, yolks, lemon juice and salt. Continue to whisk until mixture begins to thicken to the consistency of pudding, about 10-12 minutes. Add butter, 1 cube at a time, whisking until smooth and silky.
Pour cranberry custard mix into the prepared crust and refrigerate until firm (about overnight).