LEMON POSSET TART

From the pantry: The General

Store choc-chip-and-pecan cookie dough 250 g

Chefs Warehouse at Maison lemon posset 300 ml

Aïoli rusks 100 g

Cut the cookie dough into circles, then press tightly into the base of a greased pie dish. Bake the cookie dough base at 180°C for 10 minutes, then allow to cool. Once cooled, spread over the lemon posset and top with crumbled rusks. Serves 6

WINE: Springfield Life From Stone Sauvignon Blanc 2019