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Lemon posset tart with fresh raspberries - healthyfrog

Lemon posset tart with fresh raspberries

Lemon posset tart with fresh raspberries

Simple to make, this delicious lemon tart is set in the fridge, not baked. It is quite deep, so it’s best made in a loose-bottomed sandwich tin, as for a Victoria sponge.

Decorate with raspberries and dust with icing sugar. Serve sliced into wedges with some pouring cream if you like

Serves 8

Prepare ahead The tart can be made up to a day ahead. Decorate on the day for the shortcrust pastry

175g (6oz) plain flour, plus extra for dusting

75g (3oz) cold butter, cubed

1 tbsp icing sugar

1 egg, beaten

for the lemon filling

600ml (1 pint) double cream

150g (5oz) caster sugar

finely grated zest and juice of 3 lemons

to serve

250g (9oz) raspberries

icing sugar, for dusting

You will need a 20cm (8in) round, deep, loose-bottomed sandwich tin. Preheat the oven to 200C/180C fan/gas 6.

  • First make the pastry. Measure the flour, butter and icing sugar into a food processor and whiz until the mixture resembles breadcrumbs. Add the egg and whiz until the mixture comes together. Alternatively, rub the flour, butter and sugar together in a mixing bowl with your fingertips before adding the egg.
  • Remove the dough from the bowl and gather together on a floured work surface, then lightly knead until smooth (be careful not to over-knead). Roll the pastry out thinly then transfer it to the tin, lining the base and sides. Trim the edges and prick the base with a fork, then chill in the fridge for about 30 minutes.
  • Line the pastry case with baking paper and baking beans to bake blind in the oven for about 15 minutes. Remove the paper and beans and return to the oven for a further 5-7 minutes until completely cooked, crisp and pale golden. Set aside to cool.
  • To make the filling, pour the cream into a shallow saucepan. Add the sugar and lemon zest. Stir over the heat until it is just boiling and the sugar has dissolved, then remove the pan from the heat and leave to stand for 5 minutes. Stir in the lemon juice and keep stirring until the consistency has thickened slightly. Leave to cool for 5 minutes, then spoon the filling into the tart case and level the top. Place in the fridge to chill for at least 4 hours or overnight.
  • Decorate with raspberries and dust with icing sugar. Serve sliced into wedges with some pouring cream if you like.