Mary Berry Lemon Posset Tart Recipe [Tips & Tricks]

If you’re looking for a dessert that’s as impressive as it is delicious, you absolutely have to try Mary Berry’s lemon posset tart. This recipe is the perfect balance of tangy lemon and creamy sweetness, with a buttery, crumbly base that just melts in your mouth.

Not only is it a showstopper at any dinner party, but it’s also surprisingly easy to make!

With Mary Berry’s trusted expertise, you know you’re in for a treat that’s both elegant and comforting. So, if you’re craving something light, zesty, and oh-so-satisfying, this lemon posset tart is a must-try!

Mary Berry Lemon Posset Tart Recipe

Ingredients Needed

To create Mary Berry’s Lemon Posset Tart, you’ll need a balance of fresh, zesty flavors and rich, buttery textures. The tart is a lovely blend of tart lemon posset filling in a crisp, buttery pastry crust. Here’s everything you’ll need to create this delightful dessert:

For The Pastry Crust

1. Plain Flour – 225g (about 1 ½ cups): This is the base of your tart crust. It gives the pastry structure without being too heavy.
2. Butter – 115g (about 1 stick): The butter should be cold and cut into small cubes to help achieve a crumbly, crisp pastry texture.
3. Icing Sugar – 50g (about ¼ cup): A touch of icing sugar adds a subtle sweetness to the dough, ensuring the crust isn’t too heavy or rich.
4. Egg Yolk – 1: The yolk helps bind the pastry together and adds richness, making the texture delicate and tender.
5. Cold Water – 2-3 tablespoons: You’ll need just enough water to bring the pastry dough together. Be cautious and add it gradually.

For The Lemon Posset Filling

1. Double Cream – 600ml (about 2 ½ cups): The creamy, luxurious base of the posset. Double cream, with its higher fat content, gives a velvety smooth texture to the filling.
2. Caster Sugar – 150g (about ¾ cup): This sugar dissolves smoothly into the cream to create a perfectly sweetened filling.
3. Lemons – 2 (zest and juice): Fresh lemon zest and juice are the stars of the filling. The zest provides an aromatic punch, while the juice gives the posset its signature tanginess.
4. Vanilla Extract – 1 teaspoon (optional): While not always included, a small amount of vanilla can add a delicate warmth to the filling, balancing the tartness of the lemon.

For Garnishing (Optional)

• Fresh Berries (e.g., raspberries or blueberries): Fresh berries add a pop of color and a burst of freshness that complements the tartness of the lemon posset.
• Lemon Zest: Additional zest on top can amplify the citrus notes and add visual appeal.
• Mint Leaves: A few sprigs of mint can enhance the fresh, vibrant flavors.

Equipment Needed

For this recipe, the equipment is fairly simple, but it’s important to have everything at hand to ensure a smooth, stress-free baking experience. Here’s what you’ll need:

1. Fluted Tart Tin (23cm / 9-inch): A fluted tart tin gives the pastry its signature fluted edges, which are both attractive and functional. It’s important to use a tart tin with a removable bottom for easy release.
2. Food Processor or Pastry Cutter: To bring together the pastry dough, a food processor will make quick work of cutting the butter into the flour. If you don’t have one, a pastry cutter or even your hands will work to achieve the desired crumbly texture.
3. Rolling Pin: A rolling pin is necessary to roll out the pastry to an even thickness.
4. Parchment Paper & Baking Beans: These are essential for blind-baking the pastry. The parchment paper prevents the beans from sticking to the dough, and the beans weigh the dough down to ensure the crust doesn’t puff up during baking.
5. Whisk: A whisk is ideal for combining the double cream, sugar, and lemon juice to create a smooth, even posset mixture.
6. Medium Saucepan: A medium saucepan is needed to cook the cream and sugar together, heating them gently until the mixture reaches the right consistency.
7. Fine Sieve: This helps strain the posset mixture before it’s poured into the tart shell, ensuring a silky-smooth finish.

How To Make Mary Berry’s Lemon Posset Tart

Step 1: Prepare The Pastry Crust

Start by making the pastry. Combine the flour and icing sugar in a food processor.

Add the cold butter cubes and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and gradually add cold water, a tablespoon at a time, until the dough comes together. You may not need all the water.

Turn the dough onto a lightly floured surface, knead it gently a couple of times, then wrap it in cling film and chill it in the fridge for at least 30 minutes. This will allow the gluten to relax, making it easier to roll out.

Once chilled, roll the dough out to a thickness of about 3mm (⅛ inch) and line your tart tin. Press the dough into the tin, ensuring there are no air pockets.

Trim any excess dough from the edges. Cover the pastry with parchment paper and fill with baking beans.

Blind bake in a preheated oven at 180°C (350°F) for about 15 minutes. Remove the paper and beans, and bake for a further 5-10 minutes until golden brown. Set the tart shell aside to cool.

Step 2: Make The Lemon Posset Filling

To make the posset filling, place the double cream and sugar in a medium saucepan over medium heat. Stir occasionally until the sugar dissolves, and the cream begins to simmer.

Once it simmers, allow it to bubble gently for about 3-4 minutes. Remove from the heat and add the fresh lemon juice and zest. Stir until fully incorporated.

Let the mixture cool slightly before straining it through a fine sieve into a jug or bowl to remove the zest and any curdled cream. This ensures a perfectly smooth filling.

Step 3: Assemble The Tart

Once the pastry shell has cooled, pour the lemon posset mixture into the tart shell, smoothing the top with the back of a spoon. Chill the tart in the fridge for at least 4 hours, or preferably overnight, until the posset is set.

Step 4: Garnish And Serve

Before serving, garnish the tart with fresh berries, additional lemon zest, and mint leaves if desired. Slice carefully and enjoy the smooth, citrusy delight.

Expert Tips

1. Chill the Pastry: Always chill your pastry before rolling it out. This helps it hold its shape and prevents shrinking during baking. If you have time, you can even chill it after lining the tart tin.

2. Use Cold Ingredients: For the best results, make sure your butter and water are cold when preparing the pastry. This helps achieve a crisp, flaky texture in the crust.

3. Blind Bake Properly: Be sure to use enough baking beans when blind baking, as this prevents the pastry from puffing up. You can also use rice or lentils if you don’t have beans.

4. Control the Heat: When heating the cream, keep the temperature moderate. Too much heat can cause the cream to separate or curdle, so keep an eye on it to ensure a smooth, silky filling.

5. Lemon Juice Freshness: Freshly squeezed lemon juice is essential here-don’t substitute bottled lemon juice. The fresh juice is what gives the posset its zesty, vibrant flavor.

6. Chill for the Right Consistency: The posset filling needs adequate time to chill and set. If you’re in a rush, the freezer can speed things up, but don’t freeze it completely. Just chill it enough for the filling to firm up.

Mary Berry’s Lemon Posset Tart is an elegant dessert that combines the creamy richness of a posset with the crisp, buttery crunch of a pastry shell. It’s an ideal balance of sweetness and tartness, making it the perfect treat for a special occasion or a weekend indulgence.

The recipe may sound involved, but with its step-by-step process, it’s achievable even for novice bakers. Plus, the tips provided help to elevate the tart, ensuring a professional result with minimal fuss.

Whether you’re new to baking or an experienced pastry chef, this tart is sure to impress your family and guests. Its delicate balance of flavors, stunning appearance, and luxurious texture make it a dessert to remember.

Easy Recipe Variations For Mary Berry’s Lemon Posset Tart

Mary Berry’s Lemon Posset Tart is a delightful dessert, known for its light, citrusy, and smooth flavor. It combines the zesty brightness of lemons with a creamy, almost velvety texture. The traditional recipe is already a crowd-pleaser, but there are several easy variations you can try to add a unique twist to the tart.

1. Fruit Infusions

   While lemon is the star of the tart, you can introduce other fruits to complement its tartness. Try adding a splash of orange juice or zest to the posset filling for a more complex citrus profile.

   Blood oranges can give a beautiful color and a hint of sweetness that pairs beautifully with the tang of lemon. For something even more exotic, consider infusing the filling with a dash of passion fruit or lime zest for a tropical vibe.

2. Herb Infused

   Adding herbs like thyme, rosemary, or basil to the lemon posset filling can elevate the flavors in unexpected ways. A sprig of fresh rosemary can be heated gently with the cream and sugar to infuse its essence, then strained out before mixing it with the lemon juice. The earthy, aromatic flavors of herbs provide a surprising contrast to the bright citrus, adding depth and complexity to the dessert.

3. Biscuit Base Variations

   The traditional biscuit base is a classic choice for the tart, but you can experiment with different cookies for a new texture and flavor profile. Ginger biscuits or speculoos cookies can add a spiced warmth that balances out the tartness of the lemon posset. For a more indulgent twist, try using chocolate biscuits for the base to create a chocolate-lemon pairing that’s rich yet refreshing.

4. Meringue Topping

   For an added layer of sweetness and texture, top your tart with a fluffy meringue. You can either bake it until golden brown for a toasted look, or pipe the meringue into swirls and serve it as a light, airy topping. The combination of the tart, smooth filling with the sweet, crispy meringue is a delightful contrast, both in flavor and texture.

5. Nut Crust

   If you want a little more crunch and richness, you can create a nut-based crust instead of using the traditional biscuit one. Ground almonds or hazelnuts in place of digestives will lend a subtle, nutty flavor that pairs wonderfully with the citrusy posset filling. Additionally, the nutty crust complements the tart’s smooth filling with its slight crunch and added depth.

6. Chocolate Ganache Layer

   For chocolate lovers, a layer of rich chocolate ganache underneath the lemon posset filling can make for a divine combination. The creamy chocolate layer balances out the acidity of the lemon and creates a luxurious mouthfeel. Simply melt good-quality dark chocolate and spread it over the biscuit base before adding the lemon posset mixture on top.

Best Practices To Store Leftovers

If you find yourself with leftover Lemon Posset Tart, it’s important to store it correctly to maintain its freshness and flavor. The tart’s creamy filling and buttery biscuit base require careful handling to prevent the dessert from losing its delightful texture or developing unwanted flavors. Here are some best practices for storing leftovers:

1. Refrigerate Promptly

   Lemon Posset Tart, like many creamy desserts, is best stored in the fridge. After serving, cover the tart with plastic wrap or place it in an airtight container to prevent it from absorbing other odors in the fridge.

   This helps maintain its delicate flavors and prevents the crust from becoming soggy. The tart should ideally be consumed within 2-3 days of making it, as the freshness of the filling is what makes it so enjoyable.

2. Preserve The Texture

   One of the key features of the Lemon Posset Tart is its smooth and velvety filling. To prevent the filling from becoming too runny, try to avoid storing the tart at room temperature for extended periods.

   Always ensure it’s kept chilled when not in use. Additionally, if you’ve topped the tart with meringue, the texture might change slightly in the fridge as the meringue may lose its crispness. If you prefer a crunchy meringue topping, consider adding it fresh before serving.

3. Individual Slices

   If you want to make it easier to serve later, consider slicing the tart before storing it. Each slice should be individually wrapped in plastic wrap or placed in a sealed container to avoid them drying out or absorbing moisture from the fridge. If you have a lot of leftover tart, portioning it this way makes it convenient for quick access without disturbing the rest of the tart.

4. Freezing Leftovers

   While lemon posset tarts are best enjoyed fresh, freezing them is an option for longer storage. However, the texture of the filling may change after freezing, becoming slightly more runny when thawed.

   If you decide to freeze the tart, wrap it tightly in plastic wrap and then in foil or place it in a freezer-safe container. Allow it to thaw in the fridge overnight before serving to avoid any drastic changes in texture.

What Goes Well With Lemon Posset Tart

Lemon Posset Tart has a refreshing and creamy flavor profile, which makes it incredibly versatile when it comes to pairing with other foods and beverages. Here are a few ideas for what goes wonderfully with this dessert:

1. Fresh Berries

   The tart’s citrusy flavor pairs perfectly with the sweetness and juiciness of fresh berries. Raspberries, strawberries, and blueberries provide a vibrant burst of color and natural sweetness that complements the tart’s tangy filling. You can scatter the berries on top of the tart just before serving or arrange them on the plate for a visually striking dessert presentation.

2. Whipped Cream Or Crème Fraîche

   For an indulgent, yet slightly tangy pairing, whipped cream or crème fraîche serves as the perfect accompaniment. The mildness and richness of whipped cream contrast nicely with the tartness of the lemon posset, while crème fraîche offers a slightly tangy and creamy complement that enhances the flavors of the lemon.

3. Mint

   A few sprigs of fresh mint can be a beautiful finishing touch. The coolness of mint balances the tartness of the lemon and adds a refreshing note to the dessert. You can either garnish the tart with whole mint leaves or finely chop the mint and sprinkle it over the top for a burst of green color and fragrance.

4. Tea Or Prosecco

   For beverages that go well with Lemon Posset Tart, a light, aromatic tea like Earl Grey or green tea can enhance the citrusy flavors without overwhelming them. For something more celebratory, a glass of Prosecco or champagne makes for a delightful pairing. The effervescence of the sparkling wine pairs wonderfully with the creamy texture of the posset, creating a well-rounded, luxurious experience.

5. Almond Biscotti

   For a slightly more decadent side, pair the tart with almond biscotti. The crunchy, nutty flavors of the biscotti offer a pleasant contrast to the creamy filling of the tart. The subtle sweetness of the biscotti also complements the tangy lemon, making for an enjoyable combination of textures and tastes.

Conclusion

Mary Berry’s Lemon Posset Tart is a divine, zesty dessert that’s perfect for almost any occasion. Its simple yet sophisticated combination of a crisp, buttery biscuit base and a smooth, citrusy filling makes it a versatile treat that can be customized in many ways. Whether you choose to infuse it with different fruits or herbs, or add decadent toppings like meringue or chocolate ganache, there’s plenty of room for creativity while maintaining the essence of the dish.

When it comes to leftovers, proper storage is key to preserving the tart’s delightful texture and freshness. Whether you refrigerate, freeze, or slice it up for easy access, you can enjoy this delicious dessert for several days if stored properly. And don’t forget the beauty of pairing it with fresh berries, whipped cream, or even a glass of sparkling wine-these combinations bring out the best in this already heavenly treat.

Ultimately, the Lemon Posset Tart’s ability to be both refreshing and indulgent makes it a true standout in the world of desserts. Its balance of rich creaminess and tangy lemon will surely leave everyone craving more.

FAQs

What Ingredients Do I Need To Make Mary Berry’s Lemon Posset Tart?

To make Mary Berry’s Lemon Posset Tart, you’ll need digestive biscuits, butter, double cream, sugar, lemons (for both zest and juice), and a small amount of cornflour. You’ll also need a tart tin, usually around 23cm in diameter.

Can I Use A Different Type Of Biscuit For The Base Of The Tart?

Yes, while digestive biscuits are commonly used for the base in Mary Berry’s Lemon Posset Tart, you can substitute them with other types of biscuits like shortbread or graham crackers, though this may slightly alter the texture and flavor.

What Is The Texture Of The Lemon Posset Filling Supposed To Be Like?

The filling of the lemon posset tart should have a smooth, creamy texture, rich and velvety, with a slight set that is firm enough to hold its shape but not as firm as a typical custard. It should be just firm enough to slice cleanly.

Can I Prepare The Tart In Advance?

Yes, you can prepare the tart ahead of time. The tart should be made a few hours before serving, or even the day before, as the posset filling needs time to set properly in the fridge. Just make sure to store it in the refrigerator to keep it fresh.

Can I Use A Different Citrus Fruit For This Tart Instead Of Lemons?

Yes, you can experiment with other citrus fruits like oranges or limes if you prefer a different flavor profile. However, you may need to adjust the quantity of sugar to balance the sweetness or acidity of the substitute.

Do I Need To Bake The Tart Base?

Yes, the tart base made with crushed biscuits and melted butter should be baked for about 10-12 minutes at 180°C (350°F) to help it crisp up and hold together better. This creates a solid base for the creamy lemon posset filling.

Why Does The Lemon Posset Filling Need Cornflour?

Cornflour (or cornstarch) helps to thicken the lemon posset filling, ensuring it sets properly. It prevents the filling from being too runny while giving it that smooth, pudding-like consistency once chilled.

Can I Make The Lemon Posset Filling Without Dairy?

Unfortunately, Mary Berry’s Lemon Posset Tart relies on double cream for the creamy texture, so making it dairy-free would require significant adjustments. You could experiment with coconut cream or another plant-based cream, but the results might vary in flavor and texture.

How Can I Tell If The Posset Filling Is Set Properly?

To check if the posset filling has set properly, gently tap the side of the tart tin. If the filling doesn’t jiggle and is firm to the touch, it’s ready. It should have a custard-like consistency, not liquidy or runny.

Can I Garnish The Tart? What Are Some Suggestions For Toppings?

Yes, the tart can be garnished to add some extra flavor and decoration. Popular toppings include fresh berries like raspberries or blueberries, a light dusting of powdered sugar, or even thin slices of lemon or candied lemon peel for added zest.