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labneh tart recipe easy summertime dessert jewish
Photo credit Chaya Rappoport

Labneh and Fig Tart with Olive Oil Crust

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  • Total Time: 3 hours
  • Yield: Serves 6-8

Ingredients

Units

For the olive oil tart crust:

  • 1 ½ cups all-purpose flour
  • ¼ tsp fine sea salt
  • 1 tsp sugar
  • ½ cup mild-flavored olive oil
  • 2 Tbsp ice-cold water

For the labneh mousse filling:

  • 1 cup whipped cream, cold
  • 1 ¼ cups labneh, cold
  • ½ cup superfine sugar
  • 1 tsp vanilla extract

For the cardamom figs:

  • 10 fresh figs, stems removed and sliced thinly lengthwise
  • ⅓ cup honey
  • 3–4 cardamom pods, crushed
  • 3 Tbsp fresh lemon juice
  • ⅓ cup crushed salted pistachios

Instructions

  1. Preheat the oven to 375°F.
  2. Start by making the tart dough. In a mixing bowl, stir together the flour, salt and sugar.
  3. In a small bowl, whisk together the olive oil and ice water. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not overwork it.
  4. Transfer the dough to a 10-inch tart pan with a removable bottom.
  5. Use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. It should be about ⅛-inch thick all around; trim and discard excess dough.
  6. Prick the tart dough with a fork and refrigerate it for 30 minutes. Then cover it with foil and fill it with pie weights or beans.
  7. Bake it for 15 minutes. Afterwards, remove the foil and the pie weights and bake the crust for another 8-10 minutes, until it is slightly browned. Let it cool on a wire rack for 20 minutes.
  8. To make the labneh mousse: In the bowl of stand mixer, with the whip attachment, combine all the ingredients. Whip, on medium-high, until mousse reaches medium peaks and is light and fluffy. Refrigerate until needed.
  9. When the tart shell is cool, fill the tart: smooth the labneh mousse over the tart, smoothing the top. Refrigerate for 2 hours, or until mousse sets.
  10. While the tart sets, make the cardamom honey: Combine the cardamom, lemon and honey in a small saucepan over medium heat. Bring to a boil and let bubble for 1-2 minutes, until the flavors have infused the honey. Remove from heat and set aside until needed.
  11. To decorate: Cover the surface of the tart with circles of overlapping fig slices. Drizzle with the lemon cardamom honey and the crushed salted pistachios. Serve.
  • Author: Chaya Rappoport
  • Prep Time: 15 minutes + 2 hours 30 minutes chill
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: Jewish

Find it online: https://www.myjewishlearning.com/the-nosher/labne-and-fig-tart-with-olive-oil-crust/