Bright, silky, and effortlessly elegant. These classic lemon posset tarts pair a buttery, crisp pastry shell with a luscious cream filling infused with Golden Sun Milk and Vanilla. The citrus sets the cream naturally, creating a smooth, vibrant center with the perfect balance of sweet and tangy.
Finished with lemon thyme, rose petals, and optional torched meringue, they’re simple to make, beautiful to serve, and impossible not to love.
RECIPE
Prep Time: 20 minutes
Bake Time: 15 min + chilling
Makes: 6
Recipe by: Silvia Bifaro
Ingredients
For the Pastry:
- 2 3/4 cups (350g) plain flour
- 1 cup (250g) soft butter
- ¼ tsp salt
- 1 large egg
For the Lemon Posset Filling:
- 2 1/2 cups (600mL) double cream
- 3/4 cup (150g) caster sugar
- Juice of 2 lemons
- Zest of 2 lemons
- 1 Tbsp Golden Sun Milk
- 1 tsp Vanilla Powder
Decoration:
- Fresh lemon thyme
- Torched meringue dollops (optional)
- Dried Rose petals
- Lemon slices
Instructions
1. Mix the flour, soft butter, and salt until it comes together. Add the egg and bring into a smooth dough. Wrap and chill for 30 minutes.
2. Roll out the pastry and line 6 mini fluted tart tins. Prick the bases with a fork, line with baking paper and baking beans.
3. Blind bake at 350°F fan for 10 minutes, then remove the paper and beans and bake for another 5 minutes until golden. Let cool completely.
4. Pour the cream into a saucepan with the sugar. Bring to a gentle boil, stirring until the sugar dissolves. Let it bubble for 2–3 minutes.
5. Remove from the heat and stir in the lemon juice, lemon zest, Golden Sun Milk, and Vanilla. It will thicken as the acid sets the cream.
6. Pour the posset into the cooled tart shells. Chill in the fridge for at least 2 hours until set.
7. Top with torched meringue dollops if using, fresh lemon thyme, dried rose petals, and lemon slices.
