Today’s recipe features Perfect Lemon Posset Tarts, which are remarkably easy to make. Posset, a rich and silky smooth dessert derives in the 19th century from an earlier drink. The posset with citrus and cream and is reminiscent of syllabub.
I use the tart cases from a previous post, Pâte Sucrée – Sweet Tart Cases. But you. can use shop-bought mini tart cases if you prefer. The recipe is uncomplicated, requiring only cream, lemon juice, zest, and sugar. Optionally, you can add berries on top as the posset sets.
Although the preparation is simple, there is some resting time in the fridge to allow the posset to set. That provides the thick silkiness characteristic of posset. Due to its richness, small portions are recommended. This recipe provides enough posset to accommodate 14 of my tart cases, but it’s flexible. In my video I use just 6 and also a large tart case. Any leftover posset can be set in small ramekins or glasses and served as is.
Process for Perfect Lemon Posset Tarts
The process for making the posset is straightforward. Mix cream, sugar, and lemon zest in a saucepan. Heat the mixture, stirring constantly, until it’s just about to boil. Then strain off the zest, if you wish, and return the mixture to the pan. Heat it to boiling, stirring, and gently boil for 3 minutes. Turn off the heat, pour in the lemon juice, and stir as the mixture thickens. Pour the mixture into a jug or bowl and let it cool slightly.
Carefully decant the posset into the tart cases and let them cool. While they are not completely cool, you can add blueberries, raspberries, nuts, or similar to the top. Once cool, place them in the fridge to set completely to a thick and silky smooth consistency.
My Posset Tarts
My posset tarts set perfectly in a couple of hours. I dusted the fruit on top with a little icing sugar before serving, enhancing the wonderful taste of the posset. The posset works so well with the buttery crispness of the delicious tart cases, creating a perfect dessert.
Another lovely dessert recipe is Custard Tart – With Nutmeg.
Perfect Lemon Posset TartsCourse: Desserts, Pies, TartsCuisine: BritishDifficulty: Easy
600ml(2 1/2 cups) double cream
100ml(6 tbsp+2 tsp) lemon juice
grated zest of 2 lemons
150g(3/4 cup) caster sugar
14 mini tarts cases – homemade or shop bought
Blueberries/Raspberries to top – optional.
- Place the cream, sugar and zest into a saucepan and stir.
- Place the saucepan on the heat, stirring constantly, until just about to boil.
- Strain the zest(you can leave it in if you wish) from the cream. Return the cream to the saucepan.
- Bring the cream to the boil, stirring all the time, and gently boil for 3 minutes.
- Turn off the heat and stir in the lemon.
- Pour the posset into a jug or bowl and leave for a few minutes. It will start to thicken more.
- Carefully pour the posset into the tart cases and leave them to cool.
- As the posset cools and sets more you can add some berries onto the top, carefully.
- When the posset is cool place the tarts into the fridge and chill until set into a thick and smooth consistency. Mine took a couple of hours.