Lemon posset and raspberry tart | Sainsbury`s Magazine

Ingredients

• 100g cold butter, cubed
• 225g plain flour, plus extra for dusting
• 25g icing sugar
• 1 large egg yolk
• 1 x 600ml carton double cream
• 225g caster sugar
• juice of 5 large lemons (about 150ml)
• grated zest of 3 lemons
• 2 sheets of Dr Oetker Platinum Grade leaf gelatine, soaked in cold water for about 5 minutes
• 40g caster sugar
• thinly peeled and finely sliced zest of 1 lemon
• 150g raspberries
• 2 sheets of leaf gelatine, soaked in cold water for about 5 minutes