1cupNairn’s oat graham crumbsfrom 3 of the inner packets
3Tablespoonsbutter
3Tablespoonssugar
Lemon Posset Filling:
2cupsheavy cream
2/3cupgranulated sugar
1Tablespoonlemon zest
6Tablespoonsfresh lemon juice
Instructions
Prepare the tart pan. Trace the insert of a 9 inch removable bottom tart pan and cut out a parchment liner (helps to remove the tart). Set the removeable bottom back in the tart pan and top with the parchment (pencil side down if you didn’t cut it all off). Spray with non-stick spray.
Make the tart crust. Crush 3 packages of Nairn’s Oat Grahams in a food processor to form 1 cup of crumbs. Mix in butter and sugar. Press into the bottom of the tart pan but not up the sides. Bake in a 350 F oven for 10 minutes, then cool on a wire rack.
Make the posset. Using a microplane or other fine zester, zest 1 Tablespoon of zest.In a medium saucepan on medium heat, stir together the cream, sugar and lemon zest, making sure the sugar dissolves. Bring to a boil, then reduce heat and cook for a few more minutes. Watch to make sure mixture doesn’t boil over.
Remove from heat and let cool for about 10 minutes. Add the lemon juice, then strain if desired and pour posset into the tart crust. Let the tart finish cooling in the refrigerator, then cover when cool. It will need about 3 hours (or overnight) to thicken and set.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.