For an easy dessert with powerful visual appeal, try these mini versions of lemon posset tarts. All you need to make is the filling!
Mini Lemon Posset Tarts
Chef Stephanie Banyas
12 tarts
4 hours
15 minutes
British-American
Desserts
You can buy prepared mini tart shells made of phyllo dough or pastry crust at most supermarkets; check the frozen foods section.
Ingredients
- 2 cups heavy cream
⅔ cup (4 ⅔ oz) granulated sugar
1 tbsp + 1 tsp finely-grated lemon zest
6 tbsp lemon juice
12 prepared mini phyllo or pastry tart shells
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Powdered sugar for garnish (optional)
Sweetened whipped cream (optional)
Blueberries or raspberries (optional)
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Whisk
Citrus Zester
Saucepan
Directions
Combine cream, sugar, and lemon zest in medium saucepan and bring to boil over medium heat. Continue to boil, stirring frequently to dissolve sugar.
If mixture begins to boil over, briefly remove from heat. Cook until mixture is reduced to 2 cups, 8 to 12 minutes.
Remove the pan from the heat, stir in lemon juice. Let sit until mixture is cooled slightly and skin forms on top, about 20 minutes.
Strain through fine-mesh strainer into bowl; discard zest. Add the remaining 1 teaspoon of fresh zest to the posset.
Refrigerate, uncovered, until set, at least 3 hours. Unwrap and let sit at room temperature for 10 minutes before serving. Garnish possets with whipped cream and berries (if desired) and serve.