Honey Lemon Labneh Tart with Pistachio Crust and Spring Berry Compote

Ingredients

• •1 1/2 cups pistachios, finely ground
• •2/3 cup all-purpose flour
• •1/3 cup granulated sugar
• •1/4 teaspoon salt
• •6 tablespoons unsalted butter, melted
• •1 1/2 cups labneh (strained yogurt)
• •1/4 cup honey
• •1 tablespoon fresh lemon juice
• •1 teaspoon lemon zest
• •1 teaspoon vanilla extract
• •1 cup mixed spring berries (strawberries, raspberries, blueberries)
• •2 tablespoons sugar (for berry compote)
• •1 tablespoon water
• •1 teaspoon fresh lemon juice (for berry compote)
• •Optional: chopped pistachios for garnish

Instructions

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   In a mixing bowl, combine ground pistachios, flour, sugar, and salt.

3. 3

   Stir in the melted butter until the mixture resembles wet sand.

4. 4

   Press the crust mixture evenly into the bottom and sides of a 9-inch tart pan.

5. 5

   Bake the crust for 12-15 minutes or until lightly golden. Let it cool completely.

6. 6

   In a separate bowl, whisk together the labneh, honey, lemon juice, lemon zest, and vanilla extract until smooth.

7. 7

   Spread the labneh mixture evenly over the cooled crust.

8. 8

   To make the berry compote, combine mixed berries, sugar, water, and lemon juice in a small saucepan over medium heat.

9. 9

   Cook until the berries release their juices and the mixture thickens slightly, about 8-10 minutes. Let it cool.

10. 10

    Spoon the cooled berry compote over the labneh filling.

11. 11

    Optional: Sprinkle chopped pistachios on top for garnish.

12. 12

    Refrigerate the tart for at least 1 hour before serving.