Lebneh Honey Blueberry Tart with an Almond Cardamom Crust

in Desserts

Lebneh Honey Blueberry Tart with an Almond Cardamom Crust // www.acozykitchen.com

I don’t consider myself an anti-social person but I despise talking on the phone. When my phone rings it’s like this thing goes off inside of me and I’m like. “AHH! Someone’s calling!” I usually press ignore. And then feel guilty about it. Except when it’s my mom. But that’s because I actually like talking to her for 2 hours about nothing – who else will listen to my rants, melt-downs, gossip?

I’ve been without a car for the last 24-hours (it’s in the shop – normal maintenance) and it’s forced me to explore delivery options. And man, the best thing ever invented is the whole online-delivery-option. No phone call required! No screaming over the phone trying to spell your name and address! No talking to people on the phone–it’s great. Life is good.

I ate 3/4 of a whole pizza to myself with a Mexican coke and a slice of this tart for dessert. Delivery cheap pizza with a fancy tart. The best Tuesday night ever.

Lebneh Honey  Blueberry Tart with an Almond Cardamom Crust // www.acozykitchen.com

Lebneh Honey Blueberry Tart with an Almond Cardamom Crust // www.acozykitchen.com

This tart is perfect for lazy summer days. It’s one part work and one part no work at all. The only thing that’s baked is the crust! The rest is assembly.

I’ve made variations of this crust a few different times, interchanging the almond flour for hazelnut flour and oat flour–it’s a gem of a recipe. It’s very similar to a shortbread cookie with almond and slightest bit of cardamom note. It’s not overpowering. It’s that thing where you’ll have to think what that wonderful hint of flavor you’re tasting is.

Lebneh Honey Blueberry Tart with an Almond Cardamom Crust // www.acozykitchen.com

Lebneh is basically just strained yogurt. It results in a thicker, more rich consistency, which is wonderful for a tart like this (non-strained yogurt would be too watery).

Honey sweets the lebneh just right. I used a delicious wildflower honey from Ojai, California. I’d recommend seeking out a good-tasting, special honey for this tart. Blueberries are assembled in an OCD manner for ultimate cuteness. Really it’s not required, the tart will taste delicious regardless.

Lebneh Honey Blueberry Tart with an Almond Cardamom Crust // www.acozykitchen.com

Lebneh Honey Blueberry Tart with an Almond Cardamom Crust

Print this recipe!

Lebneh:
2 cups full-fat or Greek yogurt

Almond crust:
2 1/2 cups all-purpose flour, plus more for dusting
3/4 cup almond meal or almond flour
1/2 teaspoons fine-grain sea salt
1/4 teaspoon ground cardamom
14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into small pieces
1/2 cup confectioners’ sugar
1 large egg
1 large egg yolk

Filling:
3 tablespoons of good-quality honey (I used wildflower)
Pinch of fine-grain sea salt
2 cups fresh blueberries
1 naval or valencia orange

Lebneh (Time: 24-48 hours):

1. Line a strainer or sieve with a few layers of cheese cloth. Suspend the strainer over a bowl (my strainer has hooks on the end so it works pretty well), being sure it doesn’t rest at the bottom of the bowl (you don’t want the lebneh to be sitting in the whey). Cover the yogurt and bowl with plastic wrap and transfer it to the refrigerator to drain for at least 24 hours (a few days is awesome too, it’ll just result in thicker lebneh). After it’s drained, discard the whey and set the lebneh aside.

Almond crust:

1. In a bowl, whisk together the all-purpose flour, almond flour, cardamom and salt.

2. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and confectioners’ sugar. Mix on medium-low speed until well combined, about 4 minutes.

3. Mix in the egg and then the yolk, allowing each to be incorporated before adding the next. In two additions, add the flour mixture, scraping down the sides of the bowl after each addition.

4. Turn out the dough onto a clean lightly floured work surface. Divide it in half, shape into flattened disks, and wrap each one in plastic wrap. Refrigerate for at least 1 hour, or overnight. (The dough can be frozen for up to 1 month; thaw it overnight in the refrigerator before using.)

5. Preheat your oven to 350 degrees F. Liberally flour your work surface and rolling pin. Remove one of the discs from the refrigerator and place on the counter. If the crust is too cold to roll out, allow it to come to room temperature, slightly, for about 10 minutes. Roll the crust out, being sure to turn it every so often so it doesn’t stick to the counter (this dough is a bit sticky), and adding more flour for dusting, when needed. Roll the dough onto the rolling pin and transfer it to a 14 x 4-inch tart pan (alternatively you could use a 9-inch tart pan). If the dough falls apart a bit, not to worry. Take the scraps and press it into the dough, sealing any cracks or holes, and then trimming the overhang. Using a fork, score the bottom of the tart crust. Transfer it to the freezer to chill for 15 minutes. Line the tart with foil or parchment paper and fill with pie weights or pennies. Transfer to the oven to bake for 15 minutes. Remove the foil and pie weights and bake for an additional 15 minutes, or until tart crust is lightly golden brown. Allow to cool to room temperature.

To assemble the tart:

1. In a medium bowl, mix together the lebneh, honey and sea salt. Mix until thoroughly combined. (At first the mixture will appear striated with the honey but it’ll eventually come together – keep mixing!) Pour the lebneh mixture into the tart crust and spread evenly. Arrange the blueberries to your liking – I went with the four blueberries per row. There’s no wrong way!

2. Just before serving, microplane orange zest over the entire tart.

Almond Sable Tart crust adapted from Karen Demasco (her book is a winner!)

Yields 1 12-inch tart

Note: the dough recipe yields two crusts. You can double the filling ingredients so you end up with two-tarts OR you can freeze the other disc of dough for future use. I chose the latter.

{ 29 comments… read them below or add one }

Elisa @ Insalata di Sillabe July 24, 2013 at 12:14 am

This tart looks sooo good, plus the almond cardamom tart makes for a great change on a classic tart shell!

xo, Elisa

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this is lemonade July 24, 2013 at 4:06 am

Beautiful! The crust looks delightfully crisp too. I love cardamom so the flavours in this sound very tempting and love the pie tin you use too. The neat and tidy arrangement of blueberries never hurt anyone – very pretty indeed – although it does make it easier to spot the greedy people who dive straight in for the larger slices… :P

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Katrina @ Warm Vanilla Sugar July 24, 2013 at 4:43 am

Such a gorgeous tart with so many fun flavours! Lovely!

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Jamie @lifelovelemons July 24, 2013 at 4:56 am

GORGEOUS!

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Marie @ Little Kitchie July 24, 2013 at 5:39 am

SUCH a beautiful tart!!

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Bev @ Bev Cooks July 24, 2013 at 6:33 am

I am seriously falling apart for this.

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Tieghan July 24, 2013 at 6:41 am

I agree, I hate talking on the phone!

This is awesome and so pretty! Wish I had some for breakfast!

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Nicole July 24, 2013 at 7:09 am

This is a seriously beautiful tart… The crust, so perfect. The blueberries, so perfect. Ahhhh…

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Belinda @themoonblushbaker July 24, 2013 at 7:33 am

Oh I let the phone ring and wait for someone else to pick it up whenever I can.

Beautiful tart, and such a wonderfully creamy but tangy filling. That would work wonders with blueberries.

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Megan July 24, 2013 at 8:06 am

Yes! Love getting pizza delivered and hangin’ out at home. I totally know what you mean about phone calls. ha! I’ve done the same thing.

This tart looks super tasty! I’d like to eat half of this tart for dinner and the pizza for dessert. Maybz.

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Katy July 24, 2013 at 8:31 am

mmm mmm!!!! that looks delicious! i just went and picked some fresh blueberries, so this may be happening!

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Tracy | Peanut Butter and Onion July 24, 2013 at 8:32 am

Your pictures are beautiful. I want to make this because of the photos’

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Jen @ Fresh from the... July 24, 2013 at 9:26 am

That looks so pretty and yummy!!

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Eileen July 24, 2013 at 10:39 am

Oh, the phone is the worst! I was so glad when email happened. This tart sounds great–I love the idea of tart yogurt and berries with a splash of honey. Yay!

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Caroline July 24, 2013 at 10:46 am

This tart is one of the most beautiful I’ve ever seen! Definitely time to shell out for a rectangular form at this house :) I’d never thought of using lebneh in a tart before! Such a delicious treat – I bet it works beautifully with honey and blueberries like this!

I couldn’t agree more with everything you said about phone calls. I hate that it gives me this half-second flash of “oh, no!” whenever it rings – especially since the majority of the time it’s just someone who cares about you trying to make plans or say hello. Did you know you can order pizza straight from your Xbox 360? My husband’s & my inner fat kid had the happiest day when we made that discovery.

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Becky @ A Calculated Whisk July 24, 2013 at 2:54 pm

This looks gorgeous and delicious! Blueberries and almonds are such a great combination. I wonder if this could be made with all almond flour? I’ve gone gluten-free. Might have to try it…

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Kerri Arista July 24, 2013 at 4:15 pm

love that this doesn’t require barely any cooking! and it’s so pretty.

and oh!!! i’m behind you on the anti-phone movement! i’ve told people for years i have phone phobia. texting and emailing is just so much nicer. other than my BFF that lives many, many miles away, i don’t use my phone for talking.

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Emily @ Life on Food July 24, 2013 at 4:58 pm

Absolutely gorgeous!

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Sara @ Confectionary Tales July 24, 2013 at 6:30 pm

I love the addition of cardamom! It’s one of my favorite spices so I will definitely be trying out this tart crust.

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Christina @ The Beautiful Balance July 24, 2013 at 6:36 pm

Holy yum I LOVE these flavors together!

On a side note, I’m glad I’m not the only one who despises talking on the phone. If it’s not my family or boyfriend I hit ignore. Plain and simple. But I ALWAYS feel guilty…and then it passes and I’m over it. haha :P

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Reima @ Love A Traveler July 24, 2013 at 8:35 pm

I love Lebneh! I grew up with it but never had it as a dessert! I’ll have to definitely make this soon! Wonderful pictures and great post! :)

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Sophia July 24, 2013 at 9:45 pm

When I saw your tweet about this tart on twitter I mentally bookmarked this link – I love blueberries and it is cruel torture that after years of easy access to them year round while living in London (admittedly they did not always taste great year round), Rome, where I currently live, does not seem to care much for blueberries and they are hard to find.

I also love that you used labneh for the filling – I love the flavour and consistency. The leftover whey is actually super nutritious and can easily be thrown into smoothies. And that crust? I love an unusual crust and your almond and cardamom combo definitely hits the spot!

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Jayne July 24, 2013 at 11:17 pm

This seems so easy! The only real work is in the crust. Love how simple this is and yet I’m sure the flavours from the yogurt, honey & spice are really complex.

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Francesca July 25, 2013 at 1:50 am

This is absolutely perfect for the heatwave we’re currently experiencing in Holland. Plus, I love lebneh :)

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Cate @ Chez CateyLou July 25, 2013 at 11:56 am

This tart is gorgeous!! The almond crust sounds so good, I kind of want to eat that plain!! Although the addition of the yogurt and blueberries can only make it better :)

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Lizzy (Good Things) July 25, 2013 at 11:30 pm

Love blueberries… your tart sounds quite divine!

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Salvegging @ salvegging.blogspot.com July 26, 2013 at 2:10 pm

How beautiful. I’m so excited to try this. With a friend on a grainless diet, I’m going to attempt an all-almond flour tart crust. We’ll see!

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Adrianna Adarme July 26, 2013 at 8:15 pm

Ooooo…do it and let me know how it goes!

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Skazka Vostoka July 31, 2013 at 6:43 am

And I do kebab delivery. I try to serve customers quickly. By the way, the recipe I liked either. Thank you!

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