Pour in Pasolivo Artisan Blend Extra Virgin Olive Oil, stir gently with a wooden spoon or plastic spatula until all of the dry ingredients are incorporated. Do not allow the mixture to boil or your curd will curdle. In a medium bowl, whisk together flour, powdered sugar, Pasolivo Pacific Blue Kosher Sea Salt, and herbs until combined. Keep whisking until curd thickens and coats the back of a spoon. Remove from heat and whisk in butter and oil until smooth. Using a heavy saucepan over medium heat pour in the olive oil. Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons. Don’t worry if the honey hasn’t completely dissolved at this. In a non stick fry pan on a moderate heat melt 100 grams of butter, and place onions rings in. Whisk together the honey and oil in a medium microwave-safe bowl, then whisk in the egg, lemon zest, juice and salt until smooth. Transfer to a rack to cool completely, about 30 minutes. Peel 4 brown onions and cut into 4 thick slices, keeping whole rings. Chill until firm, about 30 minutes. Bake shell until golden brown all over, about 13 minutes.

Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolk and oil and pulse until just incorporated and a very soft dough has formed. Spread dough evenly over the bottom and up the side of the pan with an offset spatula. Make curd: Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons. Pulse almonds and all-purpose flour, sugar, and sea salt to a fine powder in a food processor. With a crisp meringue outside and a soft, marshmallow-like interior, this pavlova is topped with whipped cream with flecks of vanilla bean running through.

Lemon curd tart with olive oil