Lemon and Raspberry Posset Tart

From Jane Patisseries Recipe Book by Jane Dunn

Ingredients

Biscuit Crust

• 300 g Digestives

• 150 g Unsalted Butter (melted)

Lemon Posset Filling

• 600 ml Double Cream

• 200 g Caster Sugar

• Zest of 3 Lemons

• 75 ml Lemon Juice (about 2 lemons)

Decoration

• 150 ml Double Cream

• 2 tbsp Icing Sugar

• Raspberries

Instructions

• Biscuit Crumbs

• Blitz the Digestives in a food processor and add the melted Unsalted Butter, pulse together until combined.

• Spread onto the bottom and sides of an 23cm Tart Tin. I usually start on the sides, and then cover the bottom last!

• Pour the Double cream and Caster Sugar into a large pan and heat on the hob gently, stir till the sugar has dissolved.

• Turn the heat up (medium heat max!) and heat the mixture till it starts to boil gently, stir frequently to stop the mixture from catching on the bottom – let it boil for 1 minute and then turn off the heat.

• Stir in the Lemon Zest and Fuice and pour onto the biscuit base – refrigerate for 4+ hours, or preferably overnight so it has time to set properly!

• Once set, decorate how you please – I mix 150ml Double Cream with 2 tbsps Icing Sugar and pipe on, and then use some Freeze Dried Raspberries, and some Biscuit Crumbs!

Notes

• This is obviously a giant Posset so it takes longer to set then Posset’s in individual glasses so be patient with the setting!

• If you want to try a different Citrus flavour then go ahead! Just make sure you stick to the same amount of Zest and Juice so that it will still set! 

• This will last in the fridge, covered, for 3 days

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