AS SEEN ON
Big Kitchen
Lemon posset tart
MAKES 12 SLICES
FOR THE BISCUIT CRUST
• 300g digestive biscuits
• 150g unsalted butter , melted
FOR THE FILLING
• 600ml double cream
• 200g caster sugar
• 3 lemons , zested and juiced to make 75ml
TO DECORATE
• 150ml double cream
• 2 tbsp icing sugar
• freeze-dried raspberries
1 Blitz the biscuits in a food processor ( reserve a small handful for later ), then add the melted butter . Pulse together until combined . Spread the biscuit crumbs over the bottom and sides of a 23cm tart tin . I usually start on the sides and cover the bottom last . 2 Pour the double cream and sugar into a large pan and heat on the hob gently , stirring until the sugar has dissolved . Turn the heat up ( medium heat , maximum ) and heat the mixture until it starts to boil gently . Stir frequently to stop the mixture from catching on the bottom of the pan . Let it boil for 1 min and then turn off the heat . 3 Stir in the lemon zest and 75ml juice , then pour the creamy mixture over the biscuit base . Chill for at least 4 hrs , or preferably overnight so the tart has time to set properly . 4 To decorate , whisk 150ml double cream with 2 tbsp icing sugar to stiff peaks . Pipe the whipped cream on top of the tart , then add some freeze-dried raspberries and the reserved biscuit crumbs .
Credit : Jane ’ s Patisserie
Jane Dunn of Jane ’ s Patisserie bbcgoodfoodshow . com 117