Labneh, a yogurt cheese that is oh so rich tangy and delicious. Where do you find labneh? Well, a bird told me that labneh was recently spotted at her local @eataly. Labneh also pops up in middle eastern markets. How about making your own? In a cinch! Grab a 16 ounce container of your favorite whole milk greek yogurt. I am a fan of: Chobani, Fage and Siggis. I will give you some simple directions below on how to strain your favorite yogurt and have labeh by morning.
The tart crust is made using a famous Persian cookie called, nan-e nokhodchi. You may have spotted the recipe on my newsletter from March. If you didn't, then just sign up for my newsletter here to get this fantastic recipe for a chickpea cookie that acts as an incredible crust on this creamy yet light tart.
What else? This labneh tart on a cardamom and chickpea crust (laced with rosewater) is lightened with a bit of vanilla bean whipped cream and fresh muscat grapes are folded in. Muscat grapes are a juicy and sweet grape varietal that have a some elderflower notes to them (St. Germain anyone?) Sprinkle with freshly chopped bright green pistachios and you have a stunner dessert perfect for late Saturday evening dinner party in spring.
12 ounces Whole Milk Greek Yogurt
1 cold brew coffee bag OR Cheesecloth
1. Place yogurt in cheesecloth or cold brew coffee bag (found at Whole Foods and also can be used for almond milk)
2. Hang the yogurt at room temperature for 2 hours over a bowl to catch the yogurt whey.
3. Transfer the hanging yogurt to the fridge ( I sometimes place it in a colander over a bowl or hang the string from my fridge or a tall bottle) overnight.
*This tart is made using 12-15 hour labneh, although you can strain it less or more.
1 batch Nan-e Nokhodchi
Fluted Tart Pan with removable bottom
1. Since this cookie dough is crumbly, I like to sprinkle it into the tart pan making an even layer.
2. Using a cup measure dipped in chickpea flour, press the crust to make a packed layer.
3. Sprinkle in additional dough along the perimeter and press up the sides to create a wall.
4. For a 3 inch deep tart pan you want to go about 2/3 of the way up the sides.
5. Bake in a 350F convection oven for 15 minutes or a 350F still oven for about 20 minutes until just golden.
2 Cups Muscat Grapes, rinsed and dried
1/4 cup Pistachios, raw and chopped
8 ounces Organic Heavy Cream
1 vanilla bean scrapes
zest 1 lemon
2 Tbsp Raw Honey
2 Tbsp Powdered Sugar
1. Whip heavy cream with vanilla bean and powdered sugar until stiff peaks are formed.
2. Using a whisk or standing mixer, break up labeh and "whip" with honey and lemon zest.
3. Use one scoop of whipped cream to lighten the labneh cheese mixture.
4. Fold in the remaining cream gently.
5. Reserve 1/2 cup of grapes whole. Slice the remaining grapes in half and place 1.25 cups of grapes into labneh mixture and fold gently.
6. Pile filling into tart and top with remaining halved and whole grapes.
7. Sprinkle blank spots on top of tart with pistachios.
Chill before serving.