{"id":1448,"date":"2015-06-27T10:00:00","date_gmt":"2015-06-27T09:00:00","guid":{"rendered":"http:\/\/janespatisserie.com\/?p=1448"},"modified":"2024-09-30T14:53:32","modified_gmt":"2024-09-30T13:53:32","slug":"lemon-posset-tart","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2015\/06\/27\/lemon-posset-tart\/","title":{"rendered":"Lemon Posset Tart!"},"content":{"rendered":"

Deliciously creamy lemon posset on top of a buttery biscuit base – a yummy no-bake dessert based on a classic… the lemon posset tart!<\/h2>\n

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Lemon bakes<\/h3>\n

So we all know how much I adore anything lemon right?! My lemon meringue blondies, my no-bake lemon cheesecake, my lemon and elderflower cake… the list goes on. I genuinely have lost track of how many lemon themed bakes are on my blog, yet this beauty?! It’s one of my favourites. <\/p>\n

I wanted to make a simple summery dessert, thats even easier to make than a cheesecake. So when I think of lemon desserts I knew I could think of something good = the lemon posset. <\/p>\n

However, I always crave something biscuity with my Lemon Posset’s so decided to ramp up the standard recipe a tad and make it into a lemon posset tart! And do you know what this means? It’s basically just a no-bake lemon tart and who doesn’t love that idea!<\/p>\n

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Lemon Posset <\/h3>\n

I have always adored lemon posset as it’s so simple yet simple scrumptious. Who knew that combining sugar, cream and lemon could lead to something SO good?! Lemon posset is a thick set cream and it’s absolutely luxurious.<\/p>\n

When I worked at a cafe a few years ago, they made afternoon teas every day… one of the preparations for this was to make mini individual Lemon Posset’s with a raspberry on top, and I made thousands of them. Luckily, I really didn’t mind as they are genuinely that easy to make.  <\/p>\n

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Biscuit Base<\/h3>\n

I realise that this looks a lot like a Cheesecake but its not, its simpler then that and SO MUCH EASIER! Technically yes you need a hob to be able to do it, so you are ‘cooking’ something in a way, but it’s still just a five ingredient tart without the decoration.<\/p>\n

For the base, I simply used a standard Cheesecake<\/a> style base of 300g of biscuits to 150g of melted unsalted butter, and topped it with all of the Lemon Posset mixture – easy. I always use a simple biscuit such as a digestive because they are so readily available and I love the flavour of them. Press the biscuits into the base and sides of your 9″ tart tin<\/a>. <\/p>\n

You can use a shortbread base, a biscoff base, or even a ginger nut base if you want instead as they all work really well also, but you’ll want to use 100g of melted butter instead as they all require less butter. <\/p>\n

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The filling <\/h3>\n

It’s a very simple dessert to make in reality. All you do is add the cream and sugar together, heat and boil in the pan, and then add the lemon zest and juice! It really is only three ingredients (technically four if you claim lemon zest\/juice is two.)<\/p>\n

I find that possets in general are a very easy dessert – the ratio of 200ml of cream to 1 lemons worth of zest is what works best, and it’s delicious! However, that isn’t enough for this tart, so 600ml double cream is needed. <\/p>\n

I use a heavy based saucepan and add the cream and sugar and melt them together on a low heat. You need to stir the mixture to make sure that the sugar doesn’t catch, and you need to make the sugar dissolve. Once the sugar has dissolved, you turn up the heat and boil for 1 minute before mixing in the lemon. <\/p>\n

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Decoration<\/h3>\n

The setting part is a little weird, as the mixture (because of what you do to it) sorta ends up jelly like, but it’s thicker, and completely natural. It genuinely its just a set lemon cream, and that’s the charm of it. The top of the tart naturally colours quite yellow as well, which helps with the lemon theme.<\/p>\n

For the decoration, I go simple. It’s completely and utterly optional (as always!), but whipped swirls of cream, a sprinkle of a crushed biscuit, and some freeze dried raspberries.<\/a> Simple, yet elegant. I whip my own cream using double cream and icing sugar, as pre-whipped UHT cream will just melt. <\/p>\n

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Tips & Tricks <\/h3>\n

You can obviously just make this in to individual Posset’s leaving out the biscuit base, or even serve them individually! If I do that, I usually make 8-10 portions of of this mixture! Or if you go mini, use shot glasses!<\/p>\n