Lemon Posset Tart!
Deliciously creamy lemon posset on top of a buttery biscuit base - a yummy no-bake dessert based on a classic... the lemon posset tart!
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Servings: 12 Slices
Ingredients
Biscuit Crust
- 300 g digestives
- 150 g unsalted butter (melted)
Lemon Posset Filling
- 600 ml double cream
- 200 g caster sugar
- Zest of 3 lemons
- 75 ml lemon juice (about 2 lemons)
Decoration
- 150 ml double cream
- 2 tbsp icing sugar
- freeze dried raspberries
- biscuit crumbs
Instructions
- Blitz the biscuits in a food processor and add the melted butter and mix together until combined
- Alternatively, bash the biscuits to a fine crumb in a bowl and mix in the melted butter
- Push the biscuits base into the bottom and sides of a loose bottomed 9" tart tin. I usually start on the sides, and then cover the bottom last.
- Pour the double cream and caster sugar into a large pan and heat on the hob gently, stir until the sugar has dissolved.
- Turn the heat up (medium heat max!) and heat the mixture until it starts to boil gently, stir frequently to stop the mixture from catching on the bottom – let it boil for 1 minute and then turn off the heat.
- Stir in the lemon zest and juice and pour onto the biscuit base – refrigerate for 4+ hours, or preferably overnight so it has time to set properly.
- Once set, decorate how you please – I mix 150ml double cream with 2 tbsps icing sugar and pipe on, and then use some freeze dried raspberries, and some biscuit crumbs.
Notes
- 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!
- This recipe will last for 3 days, in the fridge
- You can freeze this recipe for 3+ months
- Other citrus such as lime will also work.
- I use this tart tin in the recipe
- I use these freeze dried raspberries for the decoration
- I use this piping tip for the decoration