Lemon Curd Tart with Olive Oil

Directions

1. Pulse almonds and all-purpose flour, sugar, and sea salt to a fine powder in a food processor. 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. Chill until firm, about 30 minutes. Bake shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.
2. Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons. 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. Boil, whisking, 2 minutes. Remove from heat and whisk in butter and oil until smooth. Pour lemon curd into cooled shell and chill until set, at least 2 hours.