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Meet your new favorite tart. This Vanilla Labneh Tart is silky, tangy, and just sweet enough to delight everyone at the table. Labneh, a thick, strained yogurt, forms the base of the filling, giving it a luscious creaminess that pairs beautifully with a buttery, golden crust. Lightly spiked with vanilla, it’s elegant enough for a holiday dessert, cozy enough for a weeknight treat, and totally irresistible no matter how you serve it.
1. Make the crust: Heat oven to 350°. Whisk flour, sugar, and salt in a bowl. Stir in butter and vanilla until dough forms; press into bottom and up sides of a 9″ Springform pan. Using a fork, prick dough all over. Line dough with parchment paper and fill with pie weights or dried beans; bake until pale golden, 13–15 minutes. Remove paper and weights and bake until golden brown, 8–10 minutes more; let cool.
2. Make the filling: Lower oven to 300°. Whisk labneh, sugar, vanilla, salt, and eggs in a bowl until smooth; pour filling into crust. Bake until just set in the center, about 20 minutes. Let cool before serving.
