Labneh Mousse Tart (Refined Sugar-free, Gluten-free)

This creamy, delicious labneh mousse tart is an easy and impressive dessert for any occasion. It is light, tangy and not overly sweet. It also happens to be gluten-free and refined sugar-free. The labneh can be substituted with plain Greek yogurt. I used dried rose buds and slivered pistachios to decorate, but feel free to top it with your favorite fruit instead. You could also omit the rose water and flavor the filling with vanilla, lemon zest or cardamom if you prefer.

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Recipe

Labneh Mousse Tart

(Makes one 6” tart, serves 4)

Ingredients

For the Crust -
1/4 cup rolled oats
1/4 cup almonds
1 tbsp melted butter or coconut oil, more for greasing
Pinch of salt 
1/4 tsp ground cinnamon 
1/2 cup soft dates, pitted 

For the Filling -
2 tbsp cold water
1 1/2 tsp powdered gelatine 
2 tbsp hot milk
1/2 cup heavy whipping cream, chilled (I used Amul Whipping Cream)
3/4 cup labneh or plain Greek yogurt (full fat works best)
4-5 tbsp honey (add more or less according to taste)
2 tbsp lemon juice
1 tbsp rose water

Dried rose petals, slivered pistachios or cut fruit, to garnish

Method

Make the Crust -
Preheat your over to 180°C. Grease a tart pan well with oil.

Combine all the crust ingredients in a blender or food processor and pulse for a few seconds until the nuts are powdered and the mixture comes together.

Firmly press the mixture down into the tart pan. Use a fork to dock (i.e. poke holes into) the base. Place the pan in the oven and bake the crust for 12-14 minutes or until it turns golden brown around the edges.

Remove the tart pan from the oven and allow the crust to cool completely.

Make the Filling -
In a small bowl, bloom the gelatine in 2 tbsp of cold water for 5 minutes. Then add it to the hot milk and stir until completely dissolved. Set aside.

Place the whipping cream in a mixing bowl. Use a hand mixer to whisk it for 7-8 minutes until it forms firm peaks.

In another bowl, whisk together the labneh, honey, lemon juice and rose water. Fold the whipped cream and the gelatine mixture into the labneh until well combined. Taste and adjust the sweetener and lemon juice if needed.

Spoon the filling into the cooled crust and spread with a spatula. Refrigerate the tart or a few hours or until set.

Garnish the tart with dried rose petals, pistachio slivers or any fruit of your choice. Detach the base the from the pan, slice and enjoy!