Mary Berry's Lemon Posset Tart with Fresh Raspberries

Ingredients (5)

• ·ml double cream
• ·g caster sugar
• ·ml lemon juice
• ·sheet shortcrust pastry
• ·g fresh raspberries

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   Roll out the shortcrust pastry and line a tart tin.

3. 3

   Bake the pastry for 15 minutes until golden.

4. 4

   In a saucepan, heat the double cream and caster sugar until the sugar has dissolved.

5. 5

   Add the lemon juice and stir until combined.

6. 6

   Pour the mixture into the tart shell and let it set in the fridge for a few hours.

7. 7

   Top with fresh raspberries before serving.