New
Summer
Starter
Slow-Roasted Tomato Soup
with gruyère croutons
2h 25m·Easy·Serves 6
4.9
Vegetarian
SummerDessert
Strawberry & Labneh Tart
with a pistachio frangipane base
Somewhere between a cheesecake and a tart, this showstopper has a nutty, buttery pistachio frangipane base, a creamy labneh filling that's barely sweet, and ripe strawberries arranged with care. The kind of dessert that makes everyone go quiet for a moment.
1hPrep Time
35 minCook Time
1h 35mTotal
8Serves
MediumDifficulty
June 2024Published
Ingredients
Serves 8
200gplain flour
100gcold butter
50gpistachios, finely ground
50gicing sugar
1egg yolk
400glabneh or strained yoghurt
3 tbsphoney
1 tspvanilla extract
500gripe strawberries, hulled and halved
2 tbsprose jam or strawberry jam
Vegetarian
Method
1
Make the pastry: pulse flour, ground pistachios, icing sugar and butter until sandy. Add egg yolk and 1–2 tbsp cold water to bring together. Chill for 30 minutes.
2
Roll out, line a 25cm tart tin, and blind bake at 190°C for 15 minutes then 8 minutes uncovered until golden. Cool completely.
3
Beat labneh with honey and vanilla until smooth. Spread into the cooled tart shell.
4
Arrange strawberry halves decoratively over the labneh, working from the outside in.
5
Warm the jam and brush gently over the strawberries to glaze. Chill for 30 minutes before serving.
Recipe by Marta Henriksen · Published June 2024
