Lemon posset tart

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 Pipe the whipped cream on top of the tart, then add some freeze-dried raspberries and the reserved biscuit crumbs.

Credit: Jane’s Patisserie