Mary Berry’s Lemon Posset Tart is a delightful dessert that combines the rich, creamy texture of lemon posset with a crisp, buttery tart crust. This tart is the perfect blend of tangy and sweet, making it an ideal treat for any occasion. The simplicity of the ingredients and the elegance of the presentation make it a favorite for both experienced bakers and those new to the kitchen.
What is Mary Berry Lemon Posset Tart Recipe?
Mary Berry’s Lemon Posset Tart is a classic British dessert that features a smooth and creamy lemon posset filling set in a crisp, buttery tart shell. The lemon posset is made with just three ingredients—cream, sugar, and lemon juice—creating a silky, tangy filling that contrasts beautifully with the crunchy tart crust.
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Why You Should Try This Recipe
- Simple Ingredients: The recipe uses basic ingredients that are easy to find.
- Creamy and Tangy: The lemon posset filling is rich and creamy with a refreshing tang.
- Crispy Crust: The tart shell adds a delightful crunch that complements the smooth filling.
- Elegant Presentation: This tart looks stunning and is perfect for entertaining.
- Mary Berry’s Classic Touch: Known for her reliable and delicious recipes, Mary Berry’s lemon posset tart is sure to impress.
Ingredients Needed to Make Mary Berry Lemon Posset Tart
For the Tart Crust:
- 175g plain flour
- 100g unsalted butter, cubed and chilled
- 25g icing sugar
- 1 large egg yolk
- 2-3 tbsp cold water
For the Lemon Posset Filling:
- 600ml double cream (heavy cream)
- 150g caster sugar
- Juice of 3 large lemons (about 100ml)
Equipment
- Mixing bowl
- Food processor (optional)
- Rolling pin
- 23cm tart tin
- Baking beans or rice (for blind baking)
- Saucepan
- Whisk
- Citrus juicer
- Fine sieve
Instructions to Make Mary Berry Lemon Posset Tart
For the Tart Crust:
- Make the Pastry: In a mixing bowl, rub the chilled butter into the flour until the mixture resembles breadcrumbs. Stir in the icing sugar. Add the egg yolk and cold water, mixing until the dough comes together. Alternatively, you can pulse the ingredients in a food processor until combined.
- Chill the Dough: Wrap the dough in cling film and chill in the refrigerator for 30 minutes to firm up.
- Roll Out the Dough: Preheat your oven to 200°C (180°C fan) or 400°F. Roll out the chilled dough on a lightly floured surface to about 3mm thickness. Line a 23cm tart tin with the dough, trimming any excess.
- Blind Bake the Tart Shell: Prick the base of the pastry with a fork, line it with baking parchment, and fill it with baking beans or rice. Bake for 15 minutes, then remove the beans and parchment and bake for another 5-7 minutes until golden. Set aside to cool.
For the Lemon Posset Filling:
- Heat the Cream and Sugar: In a saucepan, combine the double cream and caster sugar. Place over medium heat and stir until the sugar dissolves completely. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 3 minutes, stirring occasionally.
- Add the Lemon Juice: Remove the saucepan from the heat and allow the cream mixture to cool slightly. Stir in the freshly squeezed lemon juice, mixing well until fully incorporated.
- Strain the Mixture: For a smooth finish, strain the lemon posset mixture through a fine sieve into a pouring jug to remove any zest or undissolved sugar.
- Fill the Tart Shell: Pour the lemon posset mixture into the cooled tart shell, smoothing the top with a spatula. Allow the tart to cool at room temperature for 30 minutes.
- Chill: Once cooled, refrigerate the tart for at least 4 hours, or until fully set.
What Goes Well With Mary Berry Lemon Posset Tart?
- Fresh Berries: Garnish with fresh raspberries, blueberries, or strawberries for added color and flavor.
- Whipped Cream: Serve with a dollop of lightly sweetened whipped cream for extra indulgence.
- Mint Leaves: A sprig of fresh mint adds a refreshing contrast to the rich, tangy filling.
- Lemon Zest: Grate a little lemon zest over the top for an extra burst of citrus flavor.
- Shortbread Biscuits: Serve slices of the tart with buttery shortbread biscuits for a delightful combination.
Expert Tips for Making the Best Mary Berry Lemon Posset Tart
- Use Cold Butter: Using cold butter in the pastry ensures a crisp, flaky tart shell.
- Don’t Overwork the Dough: Handle the dough as little as possible to avoid making the crust tough.
- Chill the Tart Shell: Chilling the dough before rolling and baking helps prevent shrinkage.
- Strain the Posset: Straining the lemon posset mixture ensures a silky smooth filling.
- Chill Thoroughly: Make sure the tart is fully chilled and set before serving for the best texture.
Easy Variations of Mary Berry Lemon Posset Tart Recipe
- Lime Posset Tart: Replace the lemons with limes for a tangy lime posset tart.
- Orange Posset Tart: Use oranges instead of lemons for a sweeter, citrusy flavor.
- Ginger Crust: Add a teaspoon of ground ginger to the tart crust for a spicy twist.
- Berry Compote Topping: Top the tart with a homemade berry compote for added sweetness and color.
- Chocolate Drizzle: Drizzle melted white or dark chocolate over the set tart for an extra touch of indulgence.
Best Practices to Store Mary Berry Lemon Posset Tart
- Store in the Fridge: Keep the tart in the refrigerator, covered, for up to 3 days. The tart is best served chilled.
- Avoid Freezing: Freezing the tart is not recommended as it can affect the texture of the lemon posset filling.
- Serve Chilled: Always serve the tart chilled for the best flavor and texture.
Best Practices to Serve Mary Berry Lemon Posset Tart
- Slice with a Hot Knife: For clean slices, warm the knife in hot water, then wipe it dry before cutting the tart.
- Serve with Garnishes: Add fresh berries, mint leaves, or a dusting of icing sugar just before serving to enhance the presentation.
- Pair with Tea or Coffee: This tart pairs beautifully with a cup of tea or coffee for a delightful afternoon treat.
How Can I Make Mary Berry Lemon Posset Tart Healthier?
- Use Whole Wheat Flour: Substitute some of the plain flour in the crust with whole wheat flour for added fiber.
- Reduce Sugar: Cut back on the sugar in the filling by 20% for a less sweet tart.
- Use Low-Fat Cream: Replace some of the double cream with a lighter cream option to reduce the fat content.
- Add Fresh Fruit: Serve with plenty of fresh fruit on the side to add fiber and nutrients.
- Smaller Portions: Serve smaller slices to enjoy a lighter portion of this rich dessert.
Nutrition Value (per serving):
- Calories: 350
- Fat: 22g
- Carbohydrates: 32g
- Protein: 4g
- Sugar: 20g
FAQs
Why did my lemon posset tart not set?
If your lemon posset tart did not set, it may be because the cream mixture wasn’t simmered long enough. The cream needs to simmer for at least 3 minutes to thicken properly. Additionally, make sure the tart is chilled for at least 4 hours in the refrigerator to fully set the filling.
Can I make lemon posset tart in advance?
Yes, lemon posset tart can be made in advance. You can prepare the tart a day ahead and store it in the refrigerator. This allows the flavors to develop and ensures the tart is fully set and ready to serve when needed.
How do I prevent my tart crust from shrinking?
To prevent the tart crust from shrinking, make sure to chill the dough for at least 30 minutes before rolling it out. Additionally, blind-bake the crust with baking beans or rice to keep the pastry in place while it cooks.
What can I use instead of double cream in lemon posset?
If you don’t have double cream, you can use heavy cream or whipping cream as a substitute. These creams have similar fat content and will still produce a rich and creamy lemon posset filling.
Final Words
Mary Berry’s Lemon Posset Tart is a beautifully balanced dessert, combining a crisp tart shell with a creamy, tangy filling. This elegant tart is sure to impress your guests and satisfy any sweet tooth. With its simple preparation and stunning results, this recipe is a must-try for anyone who loves the bright, refreshing flavor of lemon. Enjoy this delightful dessert at your next gathering and savor the taste of a true classic!
More By British Baking Recipes
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Mary Berry Lemon Posset Tart Recipe
- Prep Time: 45
- Cook Time: 15
- Total Time: 1 hour
- Yield: 8 1x
- Category: Dessert
- Method: Baking and chilling
- Cuisine: British
Description
Mary Berry’s Lemon Posset Tart is a classic British dessert that features a smooth and creamy lemon posset filling set in a crisp, buttery tart shell. The lemon posset is made with just three ingredients—cream, sugar, and lemon juice—creating a silky, tangy filling that contrasts beautifully with the crunchy tart crust.
Ingredients
For the Tart Crust:
- 175g plain flour
- 100g unsalted butter, cubed and chilled
- 25g icing sugar
- 1 large egg yolk
- 2–3 tbsp cold water
For the Lemon Posset Filling:
- 600ml double cream (heavy cream)
- 150g caster sugar
- Juice of 3 large lemons (about 100ml)
Instructions
For the Tart Crust:
- Make the Pastry: In a mixing bowl, rub the chilled butter into the flour until the mixture resembles breadcrumbs. Stir in the icing sugar. Add the egg yolk and cold water, mixing until the dough comes together. Alternatively, you can pulse the ingredients in a food processor until combined.
- Chill the Dough: Wrap the dough in cling film and chill in the refrigerator for 30 minutes to firm up.
- Roll Out the Dough: Preheat your oven to 200°C (180°C fan) or 400°F. Roll out the chilled dough on a lightly floured surface to about 3mm thickness. Line a 23cm tart tin with the dough, trimming any excess.
- Blind Bake the Tart Shell: Prick the base of the pastry with a fork, line it with baking parchment, and fill it with baking beans or rice. Bake for 15 minutes, then remove the beans and parchment and bake for another 5-7 minutes until golden. Set aside to cool.
For the Lemon Posset Filling:
- Heat the Cream and Sugar: In a saucepan, combine the double cream and caster sugar. Place over medium heat and stir until the sugar dissolves completely. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 3 minutes, stirring occasionally.
- Add the Lemon Juice: Remove the saucepan from the heat and allow the cream mixture to cool slightly. Stir in the freshly squeezed lemon juice, mixing well until fully incorporated.
- Strain the Mixture: For a smooth finish, strain the lemon posset mixture through a fine sieve into a pouring jug to remove any zest or undissolved sugar.
- Fill the Tart Shell: Pour the lemon posset mixture into the cooled tart shell, smoothing the top with a spatula. Allow the tart to cool at room temperature for 30 minutes.
- Chill: Once cooled, refrigerate the tart for at least 4 hours, or until fully set.
