Labneh Tart
In this recipe adapted from Alice Medrich's Pure Dessert (Artisan, 2007), labneh, a thick strained yogurt, is the base for a vanilla-spiked filling.
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Cooking tools:
- Springform pan
- Pie weights
- Oven
- Mixing bowl
- Whisk
- Fork
- Parchment paper
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 flour
- 1⁄4 cup sugar
- 1⁄4 tsp. kosher salt
- 8 tbsp. unsalted butter, melted
- 3⁄4 tsp. vanilla extract
- 1 lb. labneh
- 1 tsp. vanilla extract
- 1⁄8 tsp. salt
- 3 eggs
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