Mary Berry's Lemon Posset Tart with Fresh Raspberries

This delicious lemon posset tart from Mary Berry's BBC2 series Simple Comforts is topped with fresh raspberries for an extra burst of fruity flavour.

From the book

Simple Comforts by
Simple Comforts
Heart-warming comfort dishes from the nation's favourite cook
With easy, family-friendly recipes as well as all-out weekend feasts
Including chapters full of indulgent bakes and sweet treats

Introduction

Simple to make, this delicious lemon tart is set in the fridge, not baked. It is quite a deep tart, so best made in a loose-bottomed sandwich tin, as for a Victoria sponge.

Catch all of your favourite recipes from Mary's new series, Simple Comforts, here.

Serves 8

Ingredients

For the shortcrust pastry:
175g (6oz) plain flour, plus extra for dusting
75g (3oz) cold butter, cubed
1 tbsp icing sugar
1 egg, beaten
For the lemon filling:
600ml (1 pint) double cream
150g (5oz) caster sugar
finely grated zest and juice of 3 lemons
To serve:
250g Autumn Bliss raspberries
icing sugar, for dusting

Essential kit

You will need: a 20cm (8in) round, deep loose-bottomed sandwich tin.

Instructions

1. You will need a 20cm (8in) round, deep, loose-bottomed sandwich tin. Preheat the oven to 200°C/180°C fan/Gas 6.

2. First make the pastry. Measure the flour, butter and icing sugar into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until the mixture comes together. Alternatively, rub the flour, butter and sugar together in a mixing bowl with your fingertips before adding the egg.

3. 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 and transfer it to the tin, lining the base and sides. Trim the edges and prick the base with a fork, then chill in the fridge for about 30 minutes.

4. Line the pastry case with baking paper and baking beans and bake blind in the oven for about 15 minutes. Remove the paper and beans and return to the oven for a further 5–7 minutes until completely cooked, crisp and pale golden. Set aside to cool.

5. To make the filling, pour the cream into a shallow saucepan. Add the sugar and lemon zest. Stir over the heat until just boiling and the sugar is dissolved, then remove the pan from the heat and leave to stand for 5 minutes. Stir in the lemon juice and stir until the consistency has thickened slightly. Leave to cool for 5 minutes, then spoon the filling into the tart case and level the top. Place in the fridge to chill for at least 4 hours or overnight.

6. Decorate with raspberries and dust with icing sugar. Serve sliced into wedges with some pouring cream if you like.

Prepare ahead: Tart can be made up to a day ahead. Decorate on the day.

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