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Honestly, the best part about this lemon basil posset tart is the texture. The crunchy buttery crust with the thick, rich and creamy lemon basil posset just work so amazingly well together. Also, the lemon basil posset tart is tart enough without it being overwhelming. You could totally skip out on the basil if that’s not your thing. I would not suggest substituting any of the other ingredients as they are important in the chemistry of thickening and creating a custard.
I topped my tart with some plums, roasted plum jam that I made at home, some lemon wedges, and mint leaves. You could also use whipped cream, berries or other fresh fruit, or just keep it naked!
If you do decide to make my lemon basil posset tart be sure to tag me at @milkandcardamom on social media!
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Lemon Basil Posset Tart
- Total Time: 50 minutes
- Yield: 9 1x
- Diet: Vegetarian
Description
A cardamom shortbread tart crust filled with a rich, smooth lemon basil posset. Makes one 9-inch tart
Ingredients
ALMOND & CARDAMOM SHORTBREAD CRUST
- 1/2 cup (2 oz) all-purpose flour
- 2/3 cup (2 oz) almond meal
- 1/3 cup (2 oz) white rice flour
- 1/3 cup (2 oz) granulated sugar
- 1/2 tsp freshly ground cardamom
- 1/2 tsp salt
- 1/4 cup (2 oz) unsalted butter, room temperature
LEMON BASIL POSSET
- 2 cups heavy whipping cream
- 2/3 cup granulated sugar
- 1 tbsp lemon zest
- 5–6 basil leaves, torn in half
- 6 tbsp lemon juice
Instructions
Almond & Cardamom Shortbread Crust
- Pre-heat oven to 350°F/170°C.
- Whisk together flour, almond meal, rice flour, sugar, cardamom, and salt in a small mixing bowl. Add butter and use your hands to rub the butter into the dry ingredients until it has a coarse sandy texture. Pour the mixture into an 8-inch tart pan or cake pan and use your hands or a measuring cup to press the mixture into an even layer on the bottom and sides of the tart pan. Dock the dough with a fork.
- Bake for 20-25 minutes or until it is golden brown. Cool completely before filling
Lemon Basil Posset
- In a saucepan over medium heat, whisk together heavy cream, sugar, lemon zest, and basil. Bring to a boil and then simmer for 10 minutes. Remove from heat and stir in lemon juice. Set aside for 20 minutes.
- Strain the mixture into a bowl and then pour it into the cooled tart shell. Refrigerate the tart until set, about 4 hours. If you’re making these a day ahead, they can be left overnight. Top with sliced fruit, edible flowers, or dollops of fruit jam!
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: English
