Lemon posset and raspberry tart

Name: Lemon posset and raspberry tart
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

www.sainsburysmagazine.co.uk

Philip Friend Maths teacher by day, baking fanatic in his spare time, Philip is one talented cook and his chocolate torte is a big favourite of ours!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.

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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