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LIME & PASSION FRUIT TART

A CITRUSY TART WITH AN IMPRESSIVE LIME SHORTCRUST
You'll find citrus bounty in tropical passion fruit infused in our crisp white balsamic and zesty Persian Lime fused with our fresh olive oil. No need to fuss with passionfruit's seeds, pulp or skin and no need to get out the microplane to zest a fresh lime. There's nothing better than baking and cooking with either or both. We have two amazing recipes to celebrate them. And an all-purpose, fast and easy shortcrust pastry recipe.  We feature Persian Lime this time around, but you can use any one of our mild olive oils for perfect sweet or savoury pie or tart crust.
PASSION FRUIT TART WITH A PERSIAN LIME SHORTCRUST PASTRY
10 MINUTE OLIVE OIL SHORTCRUST PASTRY

INGREDIENTS:
1½ cups all-purpose flour
5 tbsp granulated sugar
1/2 teaspoon Kosher salt
1/2 cup PERSIAN LIME olive oil
2 tbsp whole or 2% milk
1 cup rice or dried beans for blind baking

DIRECTIONS:
Combine and whisk flour, sugar and salt in a large bowl. Whisk the olive oil and milk in a small bowl until completely blended. Make a well in the dry mixture. Pour in the wet mixture, gently mixing with a fork until there are no dry areas left. The dough should be crumbly, like rice. Form into a disc. Flour a flat work surface. Roll out the dough to 1/8-inch thickness and 2 inches wider than the tart pan. You can roll and wrap around rolling pin before placing in pan to prevent breakage. Trim the edge. Using a fork poke holes in the bottom of the dough in several different places. Line with plastic wrap or foil, then place rice or dried beans in the bottom to weigh it down while baking.  Place in the oven and bake for 10 minutes. Take out of oven, remove rice and plastic wrap or foil, then return to oven for another 5 minutes. Remove and let cool. 
PASSION FRUIT CURD - TART FILLING

INGREDIENTS:
1/3 cup BIANCOLILLA (Italy) fruity, mild extra virgin olive oil
 1/2 cup sugar
 1/2 cup PASSION FRUIT white balsamic
 1/4 tsp Kosher salt
 3 eggs and 2 egg yolks 
 1 tbsp heavy cream

DIRECTIONS:
While the tart crust is baking, whisk together sugar, flour and table salt in a saucepan over medium-low heat for 1 minute. In a small bowl gently whisk eggs and egg yolks. Add to saucepan, stirring constantly with a spatula scraping sides and bottom of pan. Cook until mixture reaches 160 degrees or until it's slightly thickened. Remove from heat. Strain using fine mesh sieve into another small bowl. Stir in heavy cream and BIANCOLILLA olive oil until evenly mixed. Use a spatula to transfer filling into baked tart crust. Place tart pan onto a rimmed baking sheet and return to oven. Bake at 350 degrees for 8 to 10 minutes until set, barely moving when pan is shaken. Let cool completely. Remove  tart pan sides. Serve immediately, or store in plastic wrap for up to one week in fridge.