Lemon Tart

Lemon Tart

Cooking time



1 - Place almonds and sugar into Thermomix bowl and mill 10 seconds on speed 9

2 - Add flour, salt and butter and blend for 2 seconds on speed 8

3 - Add vanilla bean paste, EVOO and egg yolk and mix for 6 seconds on speed 6

4 - Press into 20cm flan dish with removable base and place in freezer for approximately 30 minutes

5 - Preheat oven to fan forced 190 degrees. Bake pie shell for 13 minutes or until golden brown. Cool completely before filling.


1 - Place zest and sugar into clean, dry thermomix bowl and mill 10 seconds on speed 10.

2 - Add juice, corn flour, eggs and yolks and blend for 5 seconds on speed 5.

3 - Insert butterfly and cook for 8 minutes, 80 degrees, speed 4. Remove butterfly.

4 - Add butter and Cobram Estate lemon infused oil and mix for 20 seconds on speed 5. Scrape down sides of bowl and lid and repeat.

5 - Pour into cold pastry base and chill for several hours before serving in thin wedges drizzled with Cobram Estate extra virgin olive oil and whipped cream!

NOTE: If you do not have access to a Thermomix you can substitute with a Food Processor

With special thanks to our friend Cooking with Tenina

Ingredients Chevron Icon


40g almonds, toasted and cooled

50g sugar

170g plain flour

Pinch of pink salt flakes

80g unsalted butter, cubed

20g Cobram Estate lemon infused oil

1 tsp vanilla bean paste

1 egg yolk


Juice and zest of 3 large lemons (at least 120g juice)

170g sugar

1 tbsp cornflour

2 eggs

2 extra egg yolks

100g unsalted butter, cubed

30g Cobram Estate lemon infused oil