Lemon Posset Fruit Tart With Passion Fruit & Strawberries

Posted on by on March 22nd, 2011 | 7 Comments »

Springtime in Israel is quite possibly the best thing ever. The rainy winter gives way to amazing weather, beautiful wildflowers and a bounty of the most magnificent fruit I have ever seen. Which means passion fruit has made it’s return. I am lucky enough to be able to enjoy passiflora (as its called in Israel) from March until November. Its perfect on ice cream, in yogurt, in sauces or just all on its own.

This fruit tart isn’t just any fruit tart. The crust is more of a sugar cookie then a crust. The filling was inspired by a dessert my friend Katherine made called Lemon Posset. The 3 ingredient dessert is usually served in small ramekins and has smooth and silky consistency.

I decided to use it as the filling for my tart and as per Katherine’s recommendation topped the whole thing with glorious passion fruit seeds.

If the magnificent colors of this tart doesn’t catch your guests attention then the first bite will. The lemon posset filling has just the right amount of sweetness with a hint of tartness from the lemon. That against the appealing flavor of the passion fruit and crunch of the sweet sugar cookie crust make for one unforgettable ending to any meal or dinner party.

The tart has many steps all of which are easy but do take some time. If making for a dinner party be sure to prepare ahead of time (the lemon posset filling alone, takes 2 hours to set!) Can also be made a day ahead and refrigerated.


For Sugar Cookie Crust:

1 ½ cups all-purpose flour
1/8 tsp salt
½ cup unsalted butter
¼ cup sugar
1 large egg, lightly beaten

For Lemon Posset Filling:

2 cups heavy cream
2/3 cup sugar
5 tablespoons freshly squeezed lemon juice (about 2 lemons)
Zest of 1 lemon

For Topping:

4-5 Passion Fruits
10 Large Strawberries, halved


For Sugar Cookie Crust:

Preheat oven to 400F
Sift together flour and salt in a small bowl, set aside.
In a large bowl beat butter and sugar until light and fluffy.
Add the egg, mixing until incorporated.
Add the flour mixture to the butter mixture and mix just until it forms a ball (do not over mix or the finished dough will be hard)
Remove pastry from bowl and form a ball, cover with plastic wrap and refrigerate for 20 minutes until firm. (You can  refrigerate the dough for a day, or freeze for a longer period of time.)
Fill your pie tin with chilled dough. (you can roll it out first and fill the tin or as I did place dough in middle of the tin and with my hands spread it evenly covering the whole tin)
Prick bottom of dough with a fork to prevent it from puffing up as it bakes.
Cover loosely with plastic wrap and refrigerate for 20 minutes.
Line unbaked shell with aluminum foil and fill with pie weights, rice or beans (make sure they are evenly distributed)
Bake pastry for 20-25 minutes or until the crust is dry and light golden brown.
Remove weights and cool crust completely on wire rack.

For Lemon Posset Filling:

In a small saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes. (Watch the heat carefully, don’t let the cream boil over. If it starts frothing and boiling over remove from heat and return immediately after frothing has gone down.)
Remove pan from heat and stir in lemon juice and zest.

To Assemble:

Pour lemon posset filling into a completely chilled pie crust. Refrigerate for at least 2 hours. When filling is set, cut open passion fruits and scoop insides onto top of pie. Halve strawberries and place them in a circle around the passion fruit. Keep refrigerated until served.

« Fennel And Orange Risotto
Beet Ravioli with Goat Cheese, Ricotta and Mint Filling »


  1. Posted on: 3-25-2011

    I like the sound of this wonderful tart dessert. Sugar cookie crust…yum! It’s definitely very colorful. Thanks for sharing.

    • BethMichelle
      Posted on: 3-26-2011

      Thanks! The sugar cookie crust is the perfect contrast for the tart lemon posset filling!

  2. Posted on: 3-27-2011

    This looks amazingly gorgeous!

    • BethMichelle
      Posted on: 3-27-2011

      Thanks RIck!

  3. Posted on: 4-15-2011

    Hi, Beth!
    As soon as I saw this picture, my mouth started watering just imagining all of the flavors! It looks beautiful!!

  4. Posted on: 5-20-2011

    Wow that is yummy! For sure, i am looking for passion fruit lately but i didn’t find any… if i find some i have 2 recipes on my list, yours is one of them hehe

  5. Posted on: 5-10-2012

    That is beautiful!!

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