Labneh Tart

1 photo (if any)

Saveur, March 2014

3 basic stats (amount made, ease?, time required?)



1 cup flour
¼ cup sugar
¼ tsp. kosher salt
8 tbsp. unsalted butter, melted
¾ tsp. vanilla extract

1 lb. labneh
¼ cup sugar
1 tsp. vanilla extract
⅛ tsp. salt
3 eggs

1. Make the crust: Heat oven to 350°. Whisk flour, sugar, and salt in a bowl. Stir in butter and vanilla until dough forms; press into bottom and up sides of a 9" Springform pan. Using a fork, prick dough all over. Line dough with parchment paper and fill with pie weights or dried beans; bake until pale golden, 13–15 minutes. Remove paper and weights and bake until golden brown, 8–10 minutes more; let cool.

2. Make the filling: Lower oven to 300°. Whisk labneh, sugar, vanilla, salt, and eggs in a bowl until smooth; pour filling into crust. Bake until just set in the center, about 20 minutes. Let cool before serving.

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