Lemon Posset Tart (gf) Recipe
raspberry curd, pistachio whipped cream, fresh raspberries in gluten-free tart shell
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Ingredients
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Tart Shell
Method
Tart Assembly
Prepare the Tart Shell
In a mixing bowl, combine almond flour, coconut oil, maple syrup, and salt. Mix until a dough forms. Press the dough into a tart pan evenly across the bottom and up the sides.
Bake the Tart Shell
Preheat your oven to 350°F (175°C). Bake the tart shell for about 15-20 minutes, or until golden. Remove from oven and let it cool.
Make Lemon Posset
In a saucepan, combine 2 cups of heavy cream, 1 cup of sugar, and the zest of 2 lemons. Heat over medium until sugar dissolves. Bring to a gentle boil for 3 minutes. Remove from heat and stir in 1/2 cup of freshly squeezed lemon juice. Let it cool slightly before pouring into the tart shell.
Chill the Tart
Refrigerate the tart for at least 4 hours or until the posset is set.
Prepare Raspberry Curd
In a blender, puree 1 cup of fresh raspberries with 1/4 cup of sugar. Strain the mixture through a fine sieve to remove seeds. In a saucepan, whisk together 2 egg yolks and the raspberry puree. Cook over low heat until thickened. Remove from heat and let it cool before spreading over the chilled posset.
Whip Pistachio Cream
In a mixing bowl, whip 1 cup of heavy cream until soft peaks form. Fold in 1/2 cup of ground pistachios and 2 tbsp of powdered sugar until well combined.
Assemble the Tart
Spread the raspberry curd on top of the lemon posset. Top with dollops of pistachio whipped cream and fresh raspberries before serving.