LABNEH TART
Author: 
Recipe type: Dessert
 
Ingredients
  • 8 tablespoons unsalted butter (1 stick), melted
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ¾ teaspoon vanilla extract
  • 1 cup all-purpose flour
  • For the filling
  • 3 large eggs
  • ¼ cup sugar
  • ⅛ teaspoon salt
  • ½ teaspoon vanilla extract
  • 16 ounces labneh (aka: lebni, labni, kefir cheese)
Instructions
  1. Preheat the oven to 350°F.
  2. Find your tart pan (9 and ½ inch with a removable bottom)
  3. In a bowl, combine the butter with the sugar, vanilla, and salt.
  4. Add the flour; mix just until well blended. (If the dough is too soft, let it sit for several minutes.)
  5. Press the dough evenly over the bottom and sides of the tart pan; there will be just enough for a thin layer.
  6. Place the pan on a cookie sheet.
  7. Bake until the crust is a deep, golden brown, 20-25 minutes.
  8. If the dough begins to inflate after about 15 minutes, press it down with the back of a fork and prick it.
  9. When the crust is finished, remove it from the oven and lower the heat to 300°F.
  10. While the crust is in the oven, make the filling, whisking together in this order: the eggs with the sugar, salt, and vanilla. Then whisk in the labneh. (In this order.)
  11. Pour the filling into the hot crust, spreading it evenly.
  12. Bake until the filling is set around the edges but quivers in the middle, about 15 to 20 minutes.
  13. Cool on a rack; if not serving within three hours, refrigerate.
Notes
Do not overbake center should be a little jiggly.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/labneh-tart/