Mary Berry's indulgent lemon posset tart with raspberries - BBC

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

shortcrust pastry

🥗Healthier: whole wheat pastry

💰Cheaper: homemade pastry dough

Whole wheat pastry adds fiber and nutrients

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive than white sugar.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free alternative, while margarine is often cheaper.

Make sweet shortcrust pastry or use store-bought if preferred.

Roll out the pastry and line a sandwich tin, using the base to help transport it without cracking.

Prick the base of the pastry to prevent it from doming up during baking.

Blind bake the pastry for 15 minutes at 180°C fan, then remove weights and bake for an additional 5 minutes until crispy and pale golden.

In a saucepan, combine double pouring cream, 150 grams of caster sugar, and the zest of 3 lemons, stirring until the sugar dissolves.

Let the lemon cream cool slightly before adding lemon juice to prevent curdling.

Stir in the lemon juice, which helps the filling to thicken and set without gelatin or corn flour.

Chill the filling in the fridge for a minimum of 4 hours, ideally overnight, until set.

Once set, remove the tart from the tin and serve with fresh raspberries.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens