Sunday, 30 March 2014

Lemon posset tart with raspberries and pistachios

Crumbly and buttery pastry filled with light and smooth lemon posset, tangy raspberries and crunchy pistachios.. perfect combination!


For the pastry:
  • 175g plain flour
  • 100g unsalted butter
  • 1tbsp icing sugar
  • 1 egg yolk
For lemon posset:
  • 300ml double cream
  • 75g caster sugar
  • zest of 2 lemons
  • 2tbsp lemon juice
  • 100g fresh raspberries
  • small handful of chopped pistachios
To make the pastry combine all ingredients in a bowl and rub with your fingertips until the mixture resembles bread crumbs, then knead quickly to bring the dough together.  Do not over work.  Wrap in foil and chill in the fridge for about 30 minutes.

Roll out the pastry to about 2mm thick, then press into a 20cm tart tin.  Prick with a fork.

Bake in a pre-heated oven at 180C for about 20 minutes until the pastry is golden and baked through.

Take out the oven and leave to cool.

Place the cream, sugar and lemon zest into a saucepan over a low heat, stir constantly until all sugar has dissolved.

When bubbles start to for around the mixture continues boiling for about 2 minutes without stirring. Don't let it boil.

Take off the heat, add lemon juice and let it cool a little.

Place raspberries on top of the tart and pour cooled lemon mixture around them.  Leave in the fridge to set for about 3 hours or over-night.

Before serving decorate the tart with chopped pistachios.


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