Lemon Posset Tart Recipe | Jane's Patisserie

Lemon posset tart 💛🍋
This recipe is based on a classic made into a show stopping easy dessert, that I loveeee making all the time 😍 A biscuit base, lemon posset filling and a delicious decoration is all you need!
Recipe
Biscuit Crust
■ 300g digestives
■ 150g unsalted butter
Lemon Posset Filling
■ 600ml double cream
■ 200g caster sugar
■ Zest of 3 lemons
■ 75ml lemon juice (about 2 lemons)
Decoration
■ 150ml double cream
■ 2 tbsp icing sugar
■ Freeze dried raspberries
■ Biscuit crumbs
Full blog post: www.janespatis...
Useful links for this video (affiliate):
9” Tart tin - amzn.to/4aMWkdd
Freeze dried raspberries - amzn.to/4aMWott
Piping tip - amzn.to/3wIOB0o
Large piping bags - amzn.to/4bWV4oE
Pastry recipe - www.janespatis...
Other bits & bobs:
Videographer - www.tstanley.c...
My first book - smarturl.it/JanesPatisserie
My second book - smarturl.it/JPcelebrate
My third book - smarturl.it/JPEveryday
Jane x

[@abdulahmed-hg9cx]

This looks really nice and delicious tart recipe ❤

[@abdulahmed-hg9cx]

Please could you do a Terry’s chocolate orange tart recipe please ❤

[@LGCblessed]

I can't wait to give this a try! I love lemon posset and I love tarts! New sub here, thank you for sharing 😊

[@JanesPatisserie]

Ahh thank you so much! ❤️

[@chrishorne3185]

Thank you Jane for another lovely recipe. Lemon is one of my favourite baking ingredients, so definitely going to try this one out. Might even get a piece myself 😊

[@JanesPatisserie]

Enjoy!

[@chrishorne3185]

Thank you Jane. It lasted all of 10 minutes, I even got a piece and it was delicious 😊😊

[@mrsm5283]

Many thanks. I’m definitely going to give this a go.🍋💛💛

[@JanesPatisserie]

Yay! I hope you love it! x

[@virginiaruttledge5517]

How much cream do I use thank you for the respite ❤ love it

[@Julie-u4h]

Perfection 🙌🥰

[@JanesPatisserie]

Thank you!

[@gemgem2705]

Yummy ❤

[@JanesPatisserie]

Thanks!! ☺️

[@34mossie]

Which Nozzle Did You Use For Piping The Cream Please?Thank You!!

[@JanesPatisserie]

A 2d closed star piping tip! x

[@tag21au]

Does the cream mixture need to cool somewhat before it goes into the biscuit base or does it go straight in? I really want to give this recipe a go and I’m a little worried that I’ll melt the base

[@JanesPatisserie]

I just pour it straight in otherwise it will start to set x

[@tag21au]

Thank you

[@clairebear9971]

Oooh that’s interesting. How do you think the filling differs from a cheesecake? Is the texture different?

[@clairebear9971]

Also, last night I made your Biscoff brownies to take to work today and people *loved* it 😍so thanks for that 😊

[@JanesPatisserie]

It's smoother and richer, but not over powering! It's lovely!

[@JanesPatisserie]

And yay!!

[@robinasaeed4605]

I always find my biscuits crumbs go hard after setting in the fridge.

[@JanesPatisserie]

I like them like that!! You can leave it off until you serve if you don't however? x

[@maggiemorrissey494]

Did I miss something?

[@greatboniwanker]

Maybe last weeks no bake cheesecake?

[@JanesPatisserie]

Unsure what you mean....?

[@maggiemorrissey494]

@@JanesPatisserie All I saw was something being poured into a tart. No recipe for the posset.

[@JanesPatisserie]

@@maggiemorrissey494 The video is how you make the posset and the recipe is always in the description box written down and with a link to the full blog post 🙌