Mary Berry’s Lemon Posset Tart is a beautiful, sophisticated dessert that combines the smooth richness of a posset with the delicate tang of lemon. A posset is a classic British dessert, traditionally made with cream, sugar, and citrus-typically lemon, which helps set the mixture into a silky, custard-like texture. In this tart version, Mary Berry cleverly incorporates the posset into a crisp, buttery pastry shell, creating a striking contrast between the sweet, creamy filling and the flaky base.
What makes Mary Berry’s Lemon Posset Tart stand out is its balance of simplicity and elegance. The posset itself, with its velvety, slightly tangy flavor, is wonderfully complemented by the crunch of the pastry. The tart is a visually stunning creation, often garnished with a delicate swirl of cream or thin slices of lemon, making it a perfect dessert for any occasion-whether it’s a family gathering, a dinner party, or even a festive event like Easter or Christmas. The best part? It’s surprisingly easy to make, despite its sophisticated appearance.
Mary Berry’s Lemon Posset Tart Recipe
Ingredients Needed
To make Mary Berry’s Lemon Posset Tart, you’ll need just a few key ingredients that come together to create a perfectly balanced flavor profile.
For The Pastry
- 175g plain flour – This forms the base of the pastry, providing a light and crumbly texture once baked.
- 85g unsalted butter – The butter adds richness and moisture to the pastry, making it delicate and melt-in-the-mouth.
- 40g icing sugar – The icing sugar helps create a tender, sweet pastry and ensures that it’s light and not too dense.
- 1 egg yolk – This binds the dough together, enriching the flavor and color of the pastry.
- A pinch of salt – Balances out the sweetness of the pastry and enhances the other flavors.
For The Lemon Posset Filling
- 300ml double cream – The key ingredient for the posset, giving it its luxurious, smooth texture.
- 100g caster sugar – The sugar helps to sweeten the cream while balancing the tartness of the lemon.
- Zest of 2 lemons – This adds a vibrant, citrusy fragrance and deep lemon flavor to the posset.
- Juice of 2 lemons – The acidity of the lemon juice is what helps to set the posset, turning the cream into a thick, pudding-like consistency.
- A pinch of sea salt – A small amount of salt elevates the flavor, bringing out the richness of the cream and the zestiness of the lemon.
These ingredients, while simple, come together to create a dessert that tastes far more intricate than its components might suggest.
Equipment Needed
Making Mary Berry’s Lemon Posset Tart requires only basic kitchen equipment, but each piece plays a crucial role in ensuring the final product is as flawless as it can be.
- 9-inch tart tin – You’ll need a tart tin with a removable bottom to make it easy to remove the finished tart without damaging it.
- Mixing bowls – A couple of medium to large mixing bowls will be required to make both the pastry and the lemon posset filling.
- Whisk – A whisk is essential for combining the ingredients and ensuring the posset sets properly.
- Rolling pin – To roll out the pastry dough evenly, a rolling pin is needed. You may also want a silicone baking mat to prevent sticking.
- Baking paper and baking beans – To blind bake the tart shell, you’ll need some baking paper and ceramic baking beans (or rice) to keep the pastry from puffing up.
- Saucepan – You’ll use a saucepan to heat the cream and sugar for the posset filling, allowing it to melt and infuse the lemon zest.
- Fine sieve – This helps strain out any lumps from the lemon zest or curdled cream, ensuring a perfectly smooth filling.
While the tools are basic, having the right equipment ensures that your tart will come together seamlessly, with the pastry crisp and the filling perfectly set.
Instructions To Make Mary Berry’s Lemon Posset Tart
Step 1: Prepare The Pastry
- Make the pastry dough: In a mixing bowl, combine the flour, icing sugar, and salt. Add the butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs.
- Add the egg yolk: Once the mixture has reached the right consistency, add the egg yolk. Mix it in until it forms a dough. If the dough seems too dry, add a tiny splash of cold water to bring it together.
- Chill the dough: Wrap the dough in cling film and chill in the fridge for at least 30 minutes. This helps the dough firm up and makes it easier to roll out.
Step 2: Roll Out The Pastry And Blind Bake
- Preheat the oven: Preheat your oven to 180°C (160°C fan) or 350°F.
- Roll out the dough: Once chilled, roll out the pastry on a lightly floured surface to fit your 9-inch tart tin. Press the dough gently into the tin and trim any excess, leaving about a 1cm overhang.
- Blind bake: Line the pastry with baking paper and fill it with baking beans (or rice). Bake in the preheated oven for about 15 minutes, then remove the paper and beans and bake for an additional 5-7 minutes until the base is golden brown and crisp.
- Cool: Allow the pastry shell to cool completely.
Step 3: Make The Lemon Posset Filling
- Heat the cream and sugar: In a saucepan, heat the double cream and caster sugar over medium heat. Stir occasionally until the sugar dissolves, and the cream just begins to simmer (don’t let it boil).
- Add lemon zest: Remove from heat, then stir in the lemon zest. Let the cream mixture infuse for a few minutes.
- Add lemon juice and salt: Stir in the lemon juice and a pinch of sea salt. This will cause the cream to thicken slightly and set as it cools.
- Strain: If there are any lumps or curdled bits of cream, strain the mixture through a fine sieve to ensure it’s perfectly smooth.
- Fill the tart shell: Pour the lemon posset mixture into the cooled tart shell, smoothing the top with a spatula.
Step 4: Chill The Tart
Place the tart in the fridge and allow it to set for at least 4 hours, or overnight if possible. The posset will firm up into a creamy, custard-like filling, and the tart will hold its shape when sliced.
Step 5: Serve And Garnish
Once set, remove the tart from the fridge. You can garnish the top with a few curls of lemon zest, a dollop of whipped cream, or even some fresh berries for a touch of color. Slice and serve, enjoying the perfect blend of creamy richness and citrus zing!
Tips And Tricks
- Chill the pastry: Don’t skip the step of chilling the dough before rolling it out. This helps prevent the pastry from shrinking when baked.
- Blind baking: If you’re worried about the base puffing up during blind baking, ensure the dough is pressed firmly into the tin. Using pie weights or beans is essential to maintain the shape.
- Lemon zest: For an extra burst of citrus flavor, don’t skimp on the lemon zest. It adds a depth of flavor that complements the tart filling perfectly.
- Precision with lemon juice: Be precise with the amount of lemon juice, as too much can make the filling overly tangy or cause it to set too firmly.
- Chill the tart long enough: Ensure the posset is fully set before slicing to avoid the filling spilling out. It’s best to leave it in the fridge overnight for the most stable result.
Mary Berry’s Lemon Posset Tart is a delightful dessert that combines the best of both worlds: the creamy indulgence of a posset and the crisp, buttery goodness of pastry. With its bright, citrusy flavors and luxurious texture, it’s a perfect treat for any season, whether you’re celebrating a special occasion or simply treating yourself to something a little indulgent. The tart is straightforward to make, but the results are nothing short of impressive-ideal for impressing guests or enjoying with family. With its balance of richness and freshness, this tart is bound to become a staple in any dessert lover’s repertoire.
Easy Recipe Variations For Mary Berry’s Lemon Posset Tart
Mary Berry’s Lemon Posset Tart is already a delightful combination of zesty lemon, creamy posset filling, and a buttery tart base. However, you can give this classic dessert a fresh twist by making a few simple changes or additions. Here are some easy variations to elevate your tart-making experience:
1. Flavored Posset Variations:
The beauty of the posset filling lies in its versatility. The traditional lemon posset can be easily swapped out with other citrus fruits or even other flavoring ingredients. Here are a few ideas:
- Orange Posset: Swap the lemon juice for fresh orange juice to create a sweeter, slightly milder version of the posset. You can also zest the orange to add a fragrant citrus note to the cream.
- Lime Posset: If you’re looking for a sharper, more tangy flavor, lime is a perfect alternative. The tartness of lime enhances the richness of the cream and offers a punchy contrast.
- Ginger Posset: To bring some warmth to the tart, add a small amount of ground ginger or freshly grated ginger to the cream mixture. It pairs beautifully with the tart’s base and adds an aromatic spice that complements the citrus.
- Berry Posset: For a more adventurous twist, swap the citrus for fresh berry purée. You could blend strawberries, raspberries, or blueberries and incorporate the berry juice into the cream. Not only does this change the flavor, but it also gives the tart a lovely pink or purple hue.
2. Tart Crust Variations:
The crust of the tart can also be adjusted to fit your flavor profile or dietary preferences:
- Digestive Biscuit Crust: Instead of the traditional shortcrust pastry, use crushed digestive biscuits (or graham crackers, if you’re outside the UK) mixed with melted butter for a simple, no-bake crust. It provides a slightly more textured and flavorful base.
- Almond Crust: For a nutty flavor that complements the creamy posset, try using ground almonds mixed with a little butter and sugar for the base. This alternative will add a lovely nutty aroma and texture to each bite.
- Gluten-Free Crust: For those avoiding gluten, a gluten-free tart crust made with almond flour or oat flour can work wonderfully. It’s a perfect option for people with dietary restrictions but doesn’t compromise on flavor.
3. Garnishing the Tart:
The garnish on top of the tart is where you can get creative and bring some additional flavor and visual appeal:
- Whipped Cream and Fruit: A classic topping is a dollop of lightly sweetened whipped cream and a scattering of fresh berries like raspberries, blueberries, or sliced strawberries. The cream balances out the tartness of the posset, while the fruit adds a fresh pop of color and flavor.
- Edible Flowers: For an elegant, visually stunning tart, consider garnishing with edible flowers like violets, pansies, or nasturtiums. These flowers are not only beautiful but often have a delicate, peppery flavor that pairs well with citrus desserts.
- Caramelized Lemon Slices: To enhance the lemon flavor, you can garnish with thin slices of caramelized lemon. Lightly cook the lemon slices in a pan with a bit of sugar to caramelize them until golden and tender. This gives the tart an extra touch of sweetness and depth.
Storing Leftovers
When you make a delicious Mary Berry Lemon Posset Tart, there’s always the temptation to eat it all in one sitting! But if you’re lucky enough to have leftovers, you can store them to enjoy later. Here’s how to keep your tart fresh and maintain its flavor and texture:
1. Storing in the Fridge:
Since the posset filling is made with cream and lemon juice, it needs to be kept chilled to stay fresh. After enjoying your first serving, cover the tart with plastic wrap or place it in an airtight container. This prevents the tart from absorbing other odors in the fridge while also keeping the filling fresh.
- Tip: If you have leftover fruit or garnishes, store them separately in an airtight container in the fridge to prevent them from wilting or losing their freshness.
2. How Long Will It Keep?
Mary Berry’s Lemon Posset Tart will last for about 2-3 days in the fridge, though it’s best eaten within 24 hours to enjoy the full flavor and freshness of the cream. After a couple of days, the cream might begin to lose its smooth texture, and the tart crust can become a bit soggy, especially if it’s a traditional shortcrust pastry.
3. Freezing the Tart:
If you want to store the tart for a longer period, freezing is an option, but it’s a bit more tricky because of the delicate cream filling.
- To freeze: Carefully wrap the tart tightly in cling film or place it in a freezer-safe container. You can freeze the entire tart or slice it into individual pieces. It will keep in the freezer for up to a month.
- Thawing: When you’re ready to enjoy your frozen tart, let it thaw in the fridge for several hours or overnight. Avoid thawing it at room temperature, as the cream could become too runny.
4. Reheating the Crust:
If you’ve frozen the tart and want to serve it with a crispier base, you can quickly pop it into a preheated oven at a low temperature (around 160°C/320°F) for a few minutes to warm the crust. This step will help restore some of the initial crunch of the pastry.
What To Eat With Mary Berry’s Lemon Posset Tart?
The beauty of Mary Berry’s Lemon Posset Tart lies in its rich yet tangy filling paired with the buttery crust. When serving this dessert, you can complement its flavors with a variety of sides or accompaniments. Here are some ideas for pairing:
1. Light Sorbet or Ice Cream:
A refreshing sorbet, such as lemon, raspberry, or elderflower, is the perfect partner to a lemon posset tart. Its icy, tart profile cuts through the richness of the cream while adding a cooling element. If you prefer something creamier, a scoop of vanilla or even a lightly salted caramel ice cream can complement the citrus notes of the tart beautifully.
2. Fresh Berries:
Fresh berries are a natural accompaniment to lemon posset. Their natural sweetness and slight tartness contrast nicely with the creamy filling. You can serve the tart with a bowl of mixed berries like raspberries, blackberries, and strawberries, or even drizzle a berry coulis on the plate for a splash of color and extra fruity zing.
3. Fresh Mint or Basil:
A few fresh leaves of mint or basil can add an unexpected, fragrant layer to the dessert. Mint’s coolness is a nice contrast to the richness of the posset, while basil, with its peppery undertones, can add a hint of savory complexity that balances the sweetness.
4. Sparkling Wine or Champagne:
For a special occasion, pairing the tart with a chilled glass of sparkling wine or champagne works wonders. The bubbles cleanse the palate between bites, and the acidity of the wine complements the citrusy posset. You could even go for a dry Prosecco or a fruit-forward Moscato to enhance the overall experience.
5. Whipped Cream or Crème Fraîche:
For an extra creamy, indulgent touch, a dollop of freshly whipped cream or crème fraîche on the side is a classic addition. The richness of the cream or tanginess of crème fraîche pairs nicely with the tartness of the lemon and offers a luxurious finish.
Conclusion
Mary Berry’s Lemon Posset Tart is a wonderfully versatile and elegant dessert that’s perfect for any occasion, whether you’re serving it after a casual dinner or at a grand celebration. With its smooth, creamy posset filling and zesty lemon flavor, it’s a treat that everyone will enjoy.
What makes this tart even more appealing is its ease of customization. You can tweak the crust, adjust the filling, and experiment with creative garnishes to make it your own. Whether you stick to the traditional lemon version or try a flavored variation, there’s no wrong way to enjoy this classic tart.
Be sure to store leftovers properly to maintain their freshness, and don’t hesitate to pair the tart with complementary sides like fresh fruit, sorbet, or a glass of bubbly. It’s a dessert that’s as satisfying as it is beautiful, and with a little extra creativity, it can become a show-stopper at any gathering.
FAQs
What Is The Key To Getting A Perfectly Set Lemon Posset In Mary Berry’s Tart Recipe?
The key to achieving a perfectly set lemon posset in Mary Berry’s tart recipe lies in cooking the cream, sugar, and lemon zest mixture just long enough to thicken it without curdling. The mixture should be heated to a gentle simmer, allowing the cream to thicken before adding the fresh lemon juice. After this, the tart should be refrigerated for at least 4 hours to ensure the posset sets properly.
Can I Use A Store-bought Pastry For Mary Berry’s Lemon Posset Tart Recipe?
Yes, you can use store-bought pastry for convenience, but Mary Berry’s recipe calls for a homemade shortcrust pastry to achieve the perfect balance of buttery flavor and crisp texture. If you opt for a pre-made pastry, ensure it’s a high-quality one to complement the rich, creamy lemon posset filling.
How Can I Prevent The Lemon Posset Filling From Separating In Mary Berry’s Tart?
To prevent the lemon posset filling from separating, it’s important to heat the cream mixture gently and stir constantly. The acidity of the lemon juice should be added after the cream has been simmered and thickened, not before. Also, make sure the filling is allowed to cool slightly before pouring it into the pastry shell, and refrigerate the tart long enough to let the posset firm up evenly.
