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1
Preheat the oven to 400 degrees F.
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2
To make the crust, in a bowl, combine the olive oil, butter, water, lemon juice, if using, aniseeds, flour, granulated sugar, and salt and stir with a wooden spoon until the ingredients combine together in a rough dough.
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3
Turn out the dough onto a lightly floured work surface and knead for about 10 minutes, or until soft and no longer sticky.
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4
Clean the work surface, dust again with flour, and roll out the dough into a thin round at least 13 inches in diameter.
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5
Carefully transfer the dough round to a 10-inch springform pan with 2-inch sides, pressing it into the bottom and sides.
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6
Trim away the excess dough even with the pan rim.
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7
To make the filling, combine the mint leaves, lemon zest, and granulated sugar in a blender or food processor and process on high speed until you have a mixture of fine particles.
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8
Add the cheese, eggs, and lemon juice and process until smooth.
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9
Pour the mixture into the crust.
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10
Bake the tart for 30 minutes, or until set when tested with a knife in the center.
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11
Transfer to a wire rack and let cool in the pan.
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12
Remove the pan sides and slide the tart onto a flat serving plate.
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13
Garnish with the mint leaves and dust white confectioners' sugar.
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14
Serve at room temperature.
