Lemon Posset Tart

Ingredients

Pastry:

125g plain flour
35g icing sugar
60g cold unsalted butter
1 large egg yolk
1 tbsp water

Lemon Posset:

600ml double cream
175g caster sugar
Zest of 3 lemons
Juice of 3 lemons (or 80ml)

Method:

In a blender, blitz together the flour, icing sugar and butter until it forms a breadcrumb consistency. You can do this by hand, it will just take longer, and you want to avoid the butter melting into the flour!
Add the egg yolk and water and blitz again until it starts to clump. If you need a bit more liquid, add a tiny bit more water until the dough comes together and you can form it into a ball.. Wrap in cling film and rest the pastry in the fridge for at least 20 minutes.
Once the dough has chilled, roll out to around 1/2 cm thick, and transfer into a lined and greased 7 or 8 inch tart tin. A loose bottomed one will be best.
Gently press the dough into the edge of the tin and trim off any excess.
Prick the bottom of the pastry with a fork, and return to the fridge to chill for another 20 minutes.
Meanwhile, preheat the oven to 190 C (fan).
Place a piece of parchment paper on top of the pastry and fill with baking beans. Blind bake for 15 mintues, then remove the baking beans and bake for a further 5 minutes. Leave to cool.
For the lemon posset, mix the double cream, sugar and zest in a large saucepan.
Gently heat the mixture until it just starts to bubble, and let it simmer for around a minute before removing from the heat. Keep a close eye on it, do not let it over boil.
Add in the lemon juice, and then leave to cool for 10 minutes.
Pour the posset mixture into the cooled pastry case, filling it as far as you can. Carefully transfer to the fridge and let it set for about 4 hours. If you have any mixture left over, pour into a small glass and let that set in the fridge too. Delicious!
Once set, you can decorate the tart however you like. Berries make a great addition, or simply a dusting of icing sugar!