Don’t laugh, but I have just discovered Labneh. It has several other spellings like labni, or kefir cheese. But I was not familiar with it. Then while watching a cooking show where the chef was using Lebni/Lebheh she said it is like Greek yogurt but taken one step further; somewhat like Philadelphia, but lighter with fewer calories. She said it does not break when cooking like Greek yogurt.
So away I go researching for that savory recipe, but I got sidetracked with a dessert like I have a habit doing. That is when I discovered Alice Medrich’s Labneh Tart. I’ve only known Alice Medrich by her chocolate recipes so I had not paid that close attention, but I am so glad I did.
I tend to read a recipe and mentally calculate how much of an ingredient goes into the recipe per person. I am kind of turned off by regular cheesecake recipes. I mean when I read a recipe and it calls for two or three pounds of cheese in a nine-inch springform pan I just can’t seem to make myself make one. So when I saw this recipe, and it was described as the creaminess of cheesecake without several pounds of cheese, I just had to try it.
The tart goes together so quickly. The crust it is made somewhat like the famous Paule Caillat crust. The butter is melted rather than traditionally made with cold butter worked into cold flour. Then the crust is baked until browned.
While the tart is baking in the oven, whisk three eggs and one fourth cup sugar, then whisk in the cheese. Alice is specific that the eggs and sugar should be beaten together first and then add in the cheese (Labneh). When a chef warns you to put the recipe together a certain way I think I should listen. Another caution made by a commenter said, be sure not to overbake the tart or you will lose that cheesecake texture. We’ve been warned.
This is a delicious tart and I was surprised by its simplicity. You know those recipes that you make and you can’t believe you made that or it is so simple that you can’t believe such few ingredients could produce such a delicious dessert? I am still surprised with the Scandinavian Cake I baked with only one egg could be so simple and use so few ingredients. Well this is one of those recipes. I will definitely be making it again. Much like cheesecake it has so many other possibilities, but for now it is straight up Labneh Tart for me.
And, just by accident I am in time for Pi Day.
- 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)
- Preheat the oven to 350°F.
- Find your tart pan (9 and ½ inch with a removable bottom)
- In a bowl, combine the butter with the sugar, vanilla, and salt.
- Add the flour; mix just until well blended. (If the dough is too soft, let it sit for several minutes.)
- Press the dough evenly over the bottom and sides of the tart pan; there will be just enough for a thin layer.
- Place the pan on a cookie sheet.
- Bake until the crust is a deep, golden brown, 20-25 minutes.
- If the dough begins to inflate after about 15 minutes, press it down with the back of a fork and prick it.
- When the crust is finished, remove it from the oven and lower the heat to 300°F.
- 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.)
- Pour the filling into the hot crust, spreading it evenly.
- Bake until the filling is set around the edges but quivers in the middle, about 15 to 20 minutes.
- Cool on a rack; if not serving within three hours, refrigerate.
I am taking this to
Linda at Dishing It & Digging It Link Party
COOKING AND CRAFTING WITH J & J
CINDY’S AT AMAZE ME MONDAY
SUSAN’S AT METAMORPHOSIS MONDAY
CHARLENE’S AT BUSY MONDAY’S
DEBBIE’S AT CONFESSIONS OF A PLATE ADDICT
THELOULOUGIRLS LINK PARTY
KATHRYN’S AT HTTP://WWW.THEDEDICATEDHOUSE.COM
LAURIE’S AT SNICKERDOODLE CREATE-BAKE-MAKE LINK PARTY
LORI’S AT TICKLE MY TASTEBUDS
KIM’S AT WOW US WEDNESDAY
MIZ HELEN’S AT MIZ HELEN’S COUNTRY COTTAGE
Jan at Share Your Cup
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Chez Bonne Femme says
You had me at “creaminess of cheesecake without several pounds of cheese.” It’s bookmarked!
Ms. Lemon says
I can’t believe I made something this good. I hope you will try it. And, as always I appreciate you.
Linda says
This looks so good! I love a good dessert. you are so right about those traditional cheesecakes that use tons of cream cheese. Something to try for sure. Thanks for sharing at Dishing It & Digging It. Have a lovely week.
Ms. Lemon says
I hope you will give it a try, It is so much more than it looks.
Nancy Buchanan says
This tart is amazing!and yours looks gorgeous! I’ve made a similar one for years and it’s on my list of “go to” desserts! So glad you found Lebneh – it has pretty much replaced sour cream in my household!!
Ms. Lemon says
Nancy, have you posted about it and I missed it? I have been walking past it in the market for years and it is just now registering. 🙂
Karen (Back Road Journal) says
While I don’t make cheesecake for the same reason you don’t, I would definitely make this tart. I’m pinning.
Ms. Lemon says
Karen, I thought I was the only one that felt that way. I hope you will give this a try. I am still amazed that so few ingredients can produce something so good.
John / Kitchen Riffs says
Wow, this looks wonderful! Pretty and I’ll bet really tasty. Love cheesecake, and alas, it loves me, too, so this is a much better alternative. 🙂
Ms. Lemon says
Thank you John. I hope you will give it a try and then save the recipe for when you are having company. Whip up the eggs and sugar, then add in the Labneh, a short time in the oven, your done.
And, as always so glad you stopped by. 🙂
Kitty says
I’ve never used labneh, but you have me intrigued, Madonna! Your tart looks so pretty, and I’m like you in loving the simplicity of easy recipes that taste wonderful. I recently made a no-knead chocolate cherry walnut bread that was so easy, and tasted fabulous.
Now I’m off to check out the almond cake….
Ms. Lemon says
Did you post about your chocolate cherry walnut bread and I somehow missed it? I will check it out.
Kitty says
Yes, I did post the chocolate cherry walnut bread, and made two small loaves, so I could have one and then give one away. Thanks for the information on the pan. I checked on Amazon, but they didn’t have any. I guess I’ll check out BB&B for one, and use a coupon. Maybe a bundt cake pan would be pretty??
Ms. Lemon says
Kitty, the pan is cheaper at BB&B. The cake/pan is sometimes referred to a Rehruecken Loaf Pan.
Kitty says
I couldn’t leave a comment about the almond cake , but I want to make one! I’m trying to think what other pan I could use, instead of buying a new pan?? It sounds amazing!
Ms. Lemon says
Kitty, the pan holds about 2 & 1/4 cup batter if that helps. I love the pan and it looks special for company. Also, I like small cakes nowadays.
Chris Scheuer says
I think labneh is a hidden treasure and it sounds like this dessert is also one!
Ms. Lemon says
That is why I said don’t laugh. I am probably the last to know about it.
Mimi says
I’m not familiar with labneh either, except for seeing it in recipes. I’m thinking if I ever need to use some, I would just put Greek yogurt in a lined colander for a couple of days. That’s more like yogurt or farm cheese, but it’s all dairy, right? It’s either curds or whey! but I could be wrong.
Ms. Lemon says
You are correct, but I am fortunate enough to live in an area where I can get just about any type of food so most of the markets I go to carry labneh. I always thought it was more like feta cheese and that is why I gave it a pass.
Thanks for stopping by.
Abbe@This is How I Cook says
I love labneh and this tart sounds fabulous! So many possibilites! Can’t wait to try it!
Ms. Lemon says
Abbe, if you make it let me know what you think. If you are familiar with labneh I think you will like it.
Miz Helen says
I pinned your delicious Labneh Tart, it looks so good. Have a great first week of spring and thanks so much for sharing your awesome post with FULL PLATE THURSDAY!
Miz Helen
judee@glutenfree A-Z Blog says
We have been eating Lebnah for years as my husband is Middle Eastern and they made their own until it started to become available in the markets. I have never tried to bake with it.. I’ll have to give this delicious looking tart a try
Ms. Lemon says
I have known about Lebnah for a long time, but I thought it had a different texture, that is why I gave it a pass, but I am so glad I finally got on board. I hope you will give this tart a try; so few ingredients yet it is so much more. It would be nice to hear what a Middle Eastern has to say about it.
Thanks for stopping by, I love comments.
Nico says
Hello! So happy to find this recipe! I love Labneh and usually eat it mixed with lemon juice and liquid stevia as a dessert. I never knew it can also be baked!
I have one question… In the text describing the recipe, it says mic 1/2 cup sugar with eggs for the filling.
But the written recipe says to mix 1/4 cup sugar with eggs.
Which is correct please? Hoping it is the smaller amount, but just want to be sure!
Thank you.
Ms. Lemon says
It should have read one fourth cup of sugar for the filling. I hope you will let me know what you think. Be sure not to overbake. And, thanks for bringing my typo to my attention.