Almond & Cardamom Shortbread Crust

1. Pre-heat oven to 350°F/170°C.
2. Whisk together flour, almond meal, rice flour, sugar, cardamom, and salt in a small mixing bowl. Add butter and use your hands to rub the butter into the dry ingredients until it has a coarse sandy texture. Pour the mixture into an 8-inch tart pan or cake pan and use your hands or a measuring cup to press the mixture into an even layer on the bottom and sides of the tart pan. Dock the dough with a fork.
3. Bake for 20-25 minutes or until it is golden brown.  Cool completely before filling

Lemon Basil Posset

1. In a saucepan over medium heat, whisk together heavy cream, sugar, lemon zest, and basil. Bring to a boil and then simmer for 10 minutes. Remove from heat and stir in lemon juice. Set aside for 20 minutes.
2. Strain the mixture into a bowl and then pour it into the cooled tart shell. Refrigerate the tart until set, about 4 hours. If you’re making these a day ahead, they can be left overnight. Top with sliced fruit, edible flowers, or dollops of fruit jam!