Mary Berry’s Lemon Posset Tart with Fresh Raspberries

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

2. First make the pastry. Measure the flour, butter and icing sugar into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until the mixture comes together. Alternatively, rub the flour, butter and sugar together in a mixing bowl with your fingertips before adding the egg.

3. Remove the dough from the bowl and gather together on a floured work surface, then lightly knead until smooth (be careful not to over-knead). Roll the pastry out thinly and transfer it to the tin, lining the base and sides. Trim the edges and prick the base with a fork, then chill in the fridge for about 30 minutes.

4. Line the pastry case with baking paper and baking beans and bake blind in the oven for about 15 minutes. Remove the paper and beans and return to the oven for a further 5–7 minutes until completely cooked, crisp and pale golden. Set aside to cool.

5. To make the filling, pour the cream into a shallow saucepan. Add the sugar and lemon zest. Stir over the heat until just boiling and the sugar is dissolved, then remove the pan from the heat and leave to stand for 5 minutes. Stir in the lemon juice and stir until the consistency has thickened slightly. Leave to cool for 5 minutes, then spoon the filling into the tart case and level the top. Place in the fridge to chill for at least 4 hours or overnight.

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

Prepare ahead: Tart can be made up to a day ahead. Decorate on the day.