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PdfMake the Crust: Add flour, sugar, and salt to the Thermomix bowl. Mix: 5 sec / speed 5. Add coconut oil and olive oil. Mix: 10 sec / speed 5. The mixture should look like damp sand and hold together when pressed. If it is too dry, add cold water 1 tsp at a time. Press the dough evenly into a 9-inch tart pan with a removable bottom. Chill for 20–30 minutes. Bake at 350°F / 175°C for 18–22 minutes, until lightly golden. Let cool while making the filling.
Make the Lemon Olive Oil Curd: Add lemon juice, lemon zest, sugar, soy milk, cornstarch, salt, and turmeric to the Thermomix bowl. Cook: 8 min / 90°C / speed 3.5. Scrape down the sides. Cook again: 2–4 min / 90°C / speed 3.5. The mixture should be thick, glossy, and pudding-like. Add olive oil and vanilla. Blend: 30 sec / speed 5. Then blend again for extra silkiness: Blend: 20 sec / speed 7.
Fill and Set: Pour the warm lemon filling into the cooled tart shell. Smooth the top with a spatula. Let cool at room temperature for about 30 minutes, then refrigerate at least 4 hours, preferably overnight.