Emma Dean’s recipe for Honey Labne Tarts
Honey Labne Tarts
Summer is fast approaching and I love making fresh easy desserts. This one is just that! Thanks to my friend Pip @pipsplate for the inspiration.
- 1kg Jalna Greek Yoghurt
- 500g cream cheese
- 100-200g Australian Honey (check the label and make sure it is 100% Australian honey)
- a few pinches of salt
- 250g biscuits (I like to use digestive, but sometimes mix it up and grab a packet of ginger nut)
- 125g butter, melted
- Fresh blueberries to serve
- Extra drizzle of hone to serve if required
Line a sieve with a muslin cloth (or paper towel) and pour the yoghurt in the sieve. Place the sieve over a bowl and pop into the fridge and let the liquid strain off the yoghurt over night, or ideally 24 hours. Now you have labne which is thick and delicious and has the consistency of goats cheese.
The next day, crush the biscuits and then add the melted butter to form a crumb. Line a 25 cm tart tin (or cake tin – this recipe is pretty flexible) with the biscuit crumb (to make removal easier, I line the tin with a layer of cling wrap at the beginning. Pop in the fridge to firm up. When lining a tart tin I like to go up the sides of the tin. I use a glass to gradually press the crumb mixture up the sides. When I use a cake tin, I just line the base – not the sides. When well chilled the tart (now cake) will hold its shape.
Mix the labne and the cream cheese together with the salt and the honey.
Dollop the labne mixture onto the crumb base and smooth the top.
Return to the fridge for a few hours to firm up again.
Take the tart out of the tin the then top with blue berries and additional drizzles of honey.
I love this tart, it is fresh, easy, and delicious! Plus it is versatile, you can add flavours, use different biscuits and fruit. What ever you please really! My kind of cooking!