The colder months are the perfect time to tuck into a rich toffee or chocolate dessert, but it doesn’t mean fruity alternatives should be ruled out.
In fact, according to Mary Berry, lemon posset tart is exactly her idea of an “indulgent comfort dessert”.
Described as a “rich” dish made with sweet shortcrust pastry and tangy citrus, Mary’s expert recipe comprises just seven simple ingredients.
A deep, homemade pastry base is filled with the creamy posset mixture and topped with fresh raspberries.
And unlike most tarts, it’s best baked in a deep Victoria sponge dish rather than a shallow tin.
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For the pastry:
- 175g (6oz) plain flour, plus extra for dusting
- 75g (3oz) cold butter, cubed
- One tablespoon of icing sugar
- One egg, beaten
For the filling:
- 600ml (one pint) double cream
- 150g (5oz) caster sugar
- Finely grated zest and juice of three lemons
- 250g (9oz) raspberries to serve
A 20cm (8in) round, deep, loose-bottomed sandwich tin is also essential for this recipe.
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Preheat the oven to 200C/180C fan/gas 6 then move onto the pastry. Measure the flour, butter and icing sugar into a food processor and whiz until the mixture resembles breadcrumbs.
Add the egg and mix until the mixture comes together. Alternatively, rub the flour, butter and sugar together in a mixing bowl between the fingertips before adding the egg.
Remove the dough from the bowl and gather together on a floured work surface, then lightly knead until smooth (be careful not to over-knead). Roll the pastry out thinly before laying it on the tin, lining the base and sides.
Trim the edges and gently prick the base with a fork, then chill in the fridge for about 30 minutes.
Line the pastry case with baking paper and baking beans to bake blind in the oven for about 15 minutes. Remove the paper and beans and return to the oven for a further five to seven minutes until completely cooked, crisp and pale golden. Set aside to cool.
To make the filling, pour the cream into a shallow saucepan, then add the sugar and lemon zest. Stir over the heat until it is just boiling and the sugar has dissolved, then remove the pan from the heat and leave to stand for five minutes.
Continually stir lemon juice and keep stirring until the consistency has thickened slightly. Leave to cool for five minutes, then spoon the filling into the tart case and level the top.
Place in the fridge to chill for at least four hours or overnight, then when ready to serve, decorate with raspberries and dust with icing sugar.
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