Lemon posset tart with fresh raspberries

Simple to make, this delicious lemon tart is set in the fridge, not baked. It is quite deep, so it’s best made in a loose-bottomed sandwich tin, as for a Victoria sponge.

Decorate with raspberries and dust with icing sugar. Serve sliced into wedges with some pouring cream if you like

Serves 8

Prepare ahead The tart can be made up to a day ahead. Decorate on the day for the shortcrust pastry

175g (6oz) plain flour, plus extra for dusting

75g (3oz) cold butter, cubed

1 tbsp icing sugar

1 egg, beaten

for the lemon filling

600ml (1 pint) double cream

150g (5oz) caster sugar

finely grated zest and juice of 3 lemons

to serve

250g (9oz) raspberries

icing sugar, for dusting

You will need a 20cm (8in) round, deep, loose-bottomed sandwich tin. Preheat the oven to 200C/180C fan/gas 6.