Lemon posset tart with crisp hazelnut pastry
By OcadoLife
Published on 03 December 2021
The no-bake filling can be left to set overnight in the fridge, making this a great get-ahead recipe.Time and servings
50 minsTotal time
8Servings
20 minsPrep time
30 minsCooking time
Ingredients
- 140 g of plain flour
- 50 g of ground hazelnuts
- 100 g of unsalted butter
- 200 g of caster sugar
- 1 large egg, separated
- 600 ml of double cream
- 3 lemons, zest and juice
- 1 large handful of fresh berries, to serve (optional)
- 1 cup of icing sugar, for dusting
Method
Step 1
In a food processor, whizz the flour, hazelnuts and butter to fine breadcrumbs. Tip in 50g sugar and whizz to mix. Add the egg yolk and 1tbsp cold water and pulse to form a dough. Or, rub the butter and flour with your fingers to form breadcrumbs, stir in the hazelnuts and sugar, then add the yolk and water. Bring together with your hands to form a dough.Step 2
Roll out the dough to about 5mm thick and use to line a 23cm loose-bottomed tart tin. Chill for 30 mins. Meanwhile, preheat the oven to 190°C/170°C fan/gas 5.Step 3
Line the chilled pastry case with baking paper and fill with baking beans (or use dried pasta, rice or pulses). Bake for 15 mins, then remove the beans and paper. Lightly whisk the egg white and brush a little over the inside of the pastry case. Return to the oven for 10 mins, then remove and set aside to cool.Step 4
Meanwhile, heat the cream, zest and remaining sugar in a pan. Stir until the sugar has dissolved. Bring just to the boil, then remove from the heat and set aside for 5 mins. Add the lemon juice and stir until thickened slightly. Leave to cool, then pour into the pastry case. Cover and chill for at least 4 hrs, preferably overnight.Step 5
When ready to serve, carefully remove from the tin. Top with berries, if using, and dust with icing sugar.