Creamy Spelt Lemon Posset Tartlets with Buttery Crust

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

Cream and sugar simmering in a saucepan while lemon juice is strained through a sieve into the pan

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.

A hand lifting a lemon posset tartlet from a table set with linen napkin and a pot of tea in soft light

Prep Time 25 mins

Cook Time 20 mins

Rest Time 270 mins

Total Time 5 hrs 15 mins

Cooking Method: Mixed

Cuisine: British

Courses: Dessert

Difficulty: Medium

Cooking Temp: 180 C

Servings: 6

Estimated Cost: 2.10

Calories: 564

Best Season: Spring, Summer

Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian

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

200 g spelt flour
100 g cold unsalted butter (cubed)
30 g powdered sugar (about 2 tbsp)
1 egg yolk (large)
1 cold water (-2 tbsp)
1 pinch fine salt

Lemon Posset Filling

400 ml heavy cream (at least 35% fat)
90 g granulated sugar
60 ml fresh lemon juice (about 2-3 lemons, strained)
1 tbsp lemon zest (finely grated)
1 pinch fine salt

To Serve

1 cup fresh raspberries (/ 120 g; optional garnish)
lemon zest strips (for garnish; optional)

Instructions

Spelt Pastry Shells

1
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.
2
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.
3
Shape the dough into a disk, wrap, and chill for 30 minutes.
4
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.
5
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

6
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.
7
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.
8
Let the mixture cool for 5 minutes, then pour it evenly into the cooled tartlet shells.

Chill and Serve

9
Chill the tartlets in the fridge for at least 4 hours, or overnight, until the filling is set firm to the touch.
10
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.

Keywords: spelt lemon posset tartlets, spelt tart, lemon posset, spelt pastry, citrus dessert

Equipment

6 x 10 cm / 4-inch tartlet tins
rolling pin
2-quart / 1.9 L saucepan
fine-mesh sieve
mixing bowls
zester

Tips

Chill the pastry dough for at least 30 minutes before rolling to keep it from shrinking in the tins.
Simmer the cream and sugar for a full 3 minutes before adding lemon juice, less time won't set the filling.
Strain the lemon juice through a sieve before adding it, this keeps the filling smooth and free of pulp.
Chill the filled tartlets for the full 4 hours before serving so the posset sets firm enough to slice cleanly.
Check the shells at 12 minutes during blind baking, spelt pastry can brown faster than plain flour pastry.

Variations

Swap lemon for blood orange juice and zest for a milder, rosier citrus posset filling.
Spread a thin layer of raspberry jam on the base of each shell before pouring in the posset.
Top each tartlet with candied lemon peel or a light dusting of powdered sugar just before serving.

Storage and Reheating

Store spelt lemon posset tartlets in the fridge, covered, for up to 3 days. The pastry stays crisp for the first day, then softens slightly as it sits against the chilled filling.

Freezing isn't recommended. The cream filling separates and turns watery once thawed, and the pastry turns soggy alongside it.

To prep ahead, bake the shells up to 2 days in advance and store them airtight at room temperature. Make the posset filling fresh and chill the assembled tartlets for 4 hours before serving.

Serving Suggestions

Serve spelt lemon posset tartlets cold, straight from the fridge, with a few fresh raspberries or blueberries scattered on top.

A light dusting of powdered sugar or a curl of lemon zest adds a clean finish without extra sweetness.

For a casual gathering, plate them alongside shortbread cookies or a pot of tea, letting the citrus filling stand out against simple sides.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-lemon-posset-tartlets/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!