Spelt Lemon Posset Tartlets combine a nutty spelt shortcrust shell with a silky lemon cream filling that sets on its own, no gelatin needed.
The crust bakes until light gold in about 15 minutes, then cools while you make the filling on the stove.
Lemon posset is simple: cream and sugar simmered for a few minutes, then whisked with lemon juice and poured into the shells. The acid and fat ratio does the setting work.
The filling stays light on the tongue despite the cream, with a clean citrus edge that cuts through the richness.
You can bake the shells a day ahead and make the filling fresh, or do both ahead and assemble a few hours before serving.
Why You’ll Love This Recipe
- No gelatin needed, the cream and lemon juice set the filling on their own
- Spelt crust adds a nutty flavor plain flour doesn’t give
- Shells and filling can both be made a day ahead
- Clean citrus flavor balances the rich cream filling
Ingredient Notes
- spelt flour: Gives the shell a nutty, slightly denser bite than plain flour. Swap in all-purpose flour 1:1 if that’s what you have.
- cold unsalted butter: Keep it cold and cubed right up until you cut it into the flour, this keeps the shell flaky rather than tough.
- heavy cream: Use cream with at least 35% fat. Lower-fat cream won’t set properly with just lemon juice and sugar.
- lemon juice: Fresh squeezed works best. Bottled juice is often less acidic and can leave the filling too soft.
- egg yolk: Binds the pastry dough and adds richness. One yolk is enough for this amount of flour.
Creamy Spelt Lemon Posset Tartlets with Buttery Crust
Description
Spelt Lemon Posset Tartlets pair a nutty spelt shortcrust shell with a silky lemon cream filling that sets on its own as it chills, no gelatin required.
Ingredients
Spelt Pastry Shells
Lemon Posset Filling
To Serve
Instructions
Spelt Pastry Shells
- Whisk the spelt flour, powdered sugar, and salt together in a mixing bowl. Cut in the cold butter with your fingertips until the mixture looks like coarse crumbs.
- Add the egg yolk and 1 tablespoon of cold water. Mix gently, adding more water a teaspoon at a time, until the dough just holds together when pressed.
- Shape the dough into a disk, wrap, and chill for 30 minutes.
- Heat the oven to 180 C / 350 F. Roll the chilled dough to 3 mm thickness and cut to fit six 10 cm / 4-inch tartlet tins. Press into the tins and trim the edges.
- Prick the bases with a fork, line with parchment and baking beans, and blind bake for 12 to 15 minutes until the edges turn light gold. Remove the parchment and beans and bake for another 3 minutes to dry the base. Cool completely in the tins.
Lemon Posset Filling
- Combine the cream and granulated sugar in a 2-quart / 1.9 L saucepan. Bring to a gentle simmer over medium heat, stirring often, and simmer for exactly 3 minutes.
- Remove the pan from the heat. Strain the lemon juice through a fine-mesh sieve into the cream, then whisk in the lemon zest and a pinch of salt.
- Let the mixture cool for 5 minutes, then pour it evenly into the cooled tartlet shells.
Chill and Serve
- Chill the tartlets in the fridge for at least 4 hours, or overnight, until the filling is set firm to the touch.
- Top with fresh raspberries or a few strips of lemon zest just before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 564kcal
- % Daily Value *
- Total Fat 37g57%
- Saturated Fat 24g120%
- Cholesterol 125mg42%
- Sodium 60mg3%
- Potassium 140mg4%
- Total Carbohydrate 46g16%
- Dietary Fiber 3g12%
- Sugars 21g
- Protein 5g10%
- Vitamin A 1100 IU
- Vitamin C 10 mg
- Calcium 70 mg
- Iron 1.5 mg
- Vitamin D 25 IU
- Vitamin E 1 mg
- Vitamin K 4 mcg
- Thiamin 0.12 mg
- Riboflavin 0.15 mg
- Niacin 0.4 mg
- Vitamin B6 0.05 mg
- Folate 15 mcg
- Vitamin B12 0.3 mcg
- Phosphorus 100 mg
- Magnesium 18 mg
- Zinc 0.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Simmer cream and sugar for exactly 3 minutes, timing matters more than temperature here.
- Strain lemon juice before adding, seeds and pulp make the filling gritty.
- Chill filled tartlets a full 4 hours minimum, cutting this short leaves a soft center.
- Blind bake shells fully before filling, an underbaked base turns soggy under the cream.
