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.
Ingredients
For the Crust
- 1 flour
- 1⁄4 cup sugar
- 1⁄4 tsp. kosher salt
- 8 tbsp. unsalted butter, melted
- 3⁄4 tsp. vanilla extract
For the Filling
- 1 lb. labneh
- 1⁄4 cup sugar
- 1 tsp. vanilla extract
- 1⁄8 tsp. salt
- 3 eggs
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Instructions
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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