5 ingredient no bake lemon posset tart
Lemon, sugar, cream, salty biscuit/crackers and butter – that is all you need to make this lip-smacking tart
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If you have read my post on saffron posset with masala milk powder, you know how simple it is to make it. So, taking the idea further, why not turn into a tart? The texture of the posset is creamy, lemony and the best part is, it holds so well which makes it perfect filler for a no bake tart.
As I mentioned in my saffron posset post, this rich and decadent ‘pudding’ sets without any thickening agents as the acid from the lemon reacts with the mix of cream and sugar, thickening the mixture like a creamy mousse or a pudding if you like. Its food chemistry right in front of your eyes!! ?
Poured over a salty tart base, the posset tastes even better with the contrast of flavours and textures. The saltiness of the biscuit/cracker breaks through the sharp lemony creaminess and makes it addictive.
I topped it with some fresh raspberries which are in season at the moment for that pop of the color and to enhance the sweetness. However, that is completely optional. You can skip it or add your own twist by adding any sweet fruit of your liking.
It is also a perfect party dessert as it not only looks pretty but it can be prepared in advance and takes less than 20 minutes of your time.
Recipe Card
5 ingredient no bake lemon posset tart
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
International
PREP TIME
10 minutes
COOK TIME
10 minutes + chilling time
SERVINGS
makes two 5 inch tarts
Author: Hema B Kathrani | Cuisine: International | Category: All things Sweet
Prep Time: 10 minutes | Cook Time: 10 minutes + chilling time | Servings: makes two 5 inch tarts
Lemon, sugar, cream, salty biscuit/crackers and butter – that is all you need to make this lip-smacking tart
Ingredients
- For the base:
- 35 salty biscuits/crackers
- ¼ cup melted unsalted butter
- For the filling:
- 200 ml heavy cream
- ¼ cup + 1 tbsp sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest (optional)
- Raspberries, kaffir lime leaves and calamansi slices for garnish
Method
- Make the tart:
- In a food processor or a grinder, place the biscuit/cracker and grind it in a fine powder.
- Remove in a bowl and add melted butter.
- Mix well until the mix resembles wet sand.
- Divide the mix in two parts and place it in two 5 inch tart pans.
- Working with one tart pan at a time, press the mix with the back of a spoon on the bottom of the tart pan as well as the sides
- Repeat the process with the other tart pan as well.
- Place the tarts in the fridge.
- Make the filling:
- In a pan, combine cream and sugar and mix well.
- Bring the mix to a simmer on a low flame at all times. Do not boil.
- Turn off the heat and let it cool until warm.
- Add the lemon juice and see the magic happen as the mix turns custard like texture.
- Assemble:
- Remove the tart pans from the fridge.
- Pour the posset filling over the chilled biscuit tart and refrigerate for at least 6 hours or preferably overnight.
- Garnish with raspberries, calamansi slices and kaffir lime leaves or with your choice of fruit if you like before serving.
Notes
- I used Ritz crackers for the base of my tart
- The same proportion can be used for a single 9-inch tart.
- Simmer the cream + sugar mix over a low flame and do not boil.
- Add lemon juice to the mix only when it is warm to touch. The mix can curdle and a skin can form if added beforehand. You may need to sieve the mix to achieve a smooth consistency.
- If you don’t have a tart pan, you can make this in a muffin/cupcake tin instead. Grease your muffin/cupcake tin and line it with a cupcake liners. Pack the crust at the bottom of each liner and then pour the filling over. Refrigerate overnight. When ready to serve, remove from the fridge and gently peel off the liners and serve.
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www.acookwithin.com
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Let me know how this recipe turned out for you by writing to me in the comments below. And if you take a picture, please tag me on my instagram handle @acookwithin 
to share your creation😊 It would make my day!
4 thoughts on “5 ingredient no bake lemon posset tart”
hey hema wanted to make this but can i use amul fresh cream instead of heavy cream. we aren’t getting heavy cream easily
Hi Megha, though I haven’t tried it, I think it should work.
Congratulations Kamal ! Great inventive and thanks for taking the trouble to share your wonderful talent.
Thank you Kharmern 🙂 I am glad that you liked the recipe. And by the way, its Hema 🙂