Labneh Tart

  • Serves

    serves 8


Labneh, a thick strained yogurt, is the base for the filling in a vanilla-spiked tart adapted from a recipe in Alice Medrich's Pure Dessert (Artisan, 2007). This recipe first appeared in our March 2014 issue.


For the Crust

  • 1 flour
  • 14 cup sugar
  • 14 tsp. kosher salt
  • 8 tbsp. unsalted butter, melted
  • 34 tsp. vanilla extract

For the Filling

  • 1 lb. labneh
  • 14 cup sugar
  • 1 tsp. vanilla extract
  • 18 tsp. salt
  • 3 eggs


Step 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.

Step 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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