12835 Preston Road #302, Dallas Texas 75230 972-789-9610
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Ingredients:
| 1 1/4 Cup | All-Purpose Flour |
| 1/4 Cup | Sugar |
| 1/2 tsp | Salt |
| 1/4 tsp | INFUSED Lemon Olive Oil, divided |
| 1/2 Cup | Butter |
| 1 tsp | INFUSED Vain Vanilla with Tongan in Orange Spirits |
| 1 Large | Egg Yolk |
| 1/2 Cup | Lemon Juice |
| 1 Cup | Sugar |
| 4 Large | Eggs |
| 1/2 Cup | Greek Yogurt |
| For Decorating | Fruit |
Directions:
For Crust
Mix flour, sugar, salt. Cut in butter. Mix vanilla, 1/8 tsp INFUSED Lemon Olive Oil, and egg yolk. Add to flour mixture. Press into tart pan. Chill for 30 minutes. Bake at 375 degrees for 15-18 minutes. Cool on rack before filling
For Custard
Mix sugar and yogurt together. Add eggs, lemon juice and remaining INFUSED Lemon Olive Oil. Pour into cooled tart shell.
Bake at 375 degrees for 18-20 minutes. Cool for one hour at room temperature. Decorate using fresh fruit. Chill in refrigerator to set.
