Ingredients

Method

• For the pastry:
• 250 g flour
• 50 g almond flour
• 2 T caster sugar
• 175 g chilled butter
• 1 free-range egg yolk
• 1 T ice-cold water
• 1 t almond extract
For the lemon posset:
• 4 cups cream
• 2 T Woolworths orange blossom honey
• 2 T lemon juice
• 400 g strawberries, sliced
• 1 T caster sugar

Method

Ingredients

1. To make the pastry, place the flours, sugar and butter in a food processor and process until it resembles breadcrumbs.

2. Whisk together the egg, water and almond extract. Add to the flour mixture and process to make a ball of pastry. Wrap in clingwrap and chill for 30 minutes.

3. Unwrap the pastry and roll out to a thickness of 5 mm on a lightly floured board. Line a 23 cm tart case with the pastry, leaving a bit over the edges.

4. Prick all over with a fork. Line with greaseproof paper and fill with baking beans or rice. Bake for 20 minutes. Cool and remove the paper and rice.

5. To make the lemon posset, heat the cream and honey in a pan over a high heat. Remove from the heat and whisk in the lemon juice. Pour into a bowl and chill for 2 hours.

6. Mix the strawberries and caster sugar and allow to macerate for 15 minutes. 7 Spoon the posset into the pastry case and top with the strawberries.

Find more sweer tart recipes here

Photography: Jan Ras
Production: Abigail Donnelly
Food assistants: Emma Nkunzana and Cheri Kustner