This blood orange labneh tart has a tangy curd like filling enveloped in a nutty, crumbly crust.
Winter is almost over so I want to share at least one blood orange recipe before they disappear from the farmers markets. There’s something about the beautiful jeweled tones of blood oranges and their sunny taste that brighten even the dreariest winter days. I’m so excited to share this blood orange labneh tart recipe as a celebration of winter and its bounty.
I posted a picture of this blood orange labneh tart on Instagram about three years ago but life happened and never got a chance to write up the recipe. This tart was inspired by a blood orange panna cotta that I had blogged previously. My husband loved the taste of the panna cotta--citrusy, creamy, and custardy, almost like a cross between an English posset and a jello but he wanted texture so this tart was born.
The tart shell is a mixture of almond meal and Graham crackers that becomes a crumbly, nutty crust for the curd like blood orange filling. To make the crust, all you have to do is combine almond meal, Graham cracker crumbs, and melted butter, press the mixture into a loose bottom tart pan, and bake in the oven for 12 minutes. Talk about easy right?!!!
While the tart shell is baking, you can start prepping for the blood orange filling. The filling is similar to a panna cotta but poured in the tart shell instead of individual ramekins. Fresh blood oranges and labneh are the heroes in this tart which turn into a beautiful coral color. If you haven’t heard of labneh before, it’s a soft cheese made from strained yogurt that’s quite popular in Middle Eastern cuisine.
After 4 hours of chilling in the the refrigerator, you get a beautiful blood orange tart with a creamy, tangy filling and nutty, crumbly crust. The filling has a hint of orange flavor layered with a raspberry undertone. When served with candied blood orange slices, this blood orange labneh tart is nothing short of a stunning dessert and the perfect ending to those heavier winter meals.
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Blood orange labneh tart with candied oranges
Ingredients
- 1 cup heavy cream
- ¾ cup labneh
- ½ cup granulated sugar
- 1 cup freshly squeezed blood orange juice, strained
- 1 tablespoon blood orange zest
- 3 platinum gelatine sheets
Crust
- ½ cup almond meal
- 6 ounces Graham crackers
- 6 tbsps unsalted butter, melted
Candied blood orange slices
- 3 small blood oranges, sliced into ¼ inch
- ½ cup granulated sugar
- ½ cup water
Instructions
Tart shell
- Preheat the oven to 350 degrees F.
- To prepare the crust. In a food processor, pulse Graham crackers to fine crumbs. Add almond meal to the Graham cracker crumbs and pulse a few more times until mixed.
- Mix the melted butter with almond meal mixture. Press the mixture into a 1 ¼ inch deep by 9 ¼ inch round loose bottom tart pan.
- Bake the tart shell on the middle rack of the oven for 12 minutes. Remove the tart shell from the oven and let it cool completely.
Blood orange filling
- Wash and scrub the blood oranges with warm soapy water to remove any wax, then dry the oranges.
- Put sugar in a bowl and zest the blood oranges directly into the bowl. Use your fingers to rub the zest into the sugar.
- In another bowl, use a citrus reamer to extract juice from the blood oranges. Strain and set aside.
- Soak gelatin sheets in a bowl of cold water for 10 minutes to let them bloom.
- Combine cream, labneh, sugar, and blood orange zest in a small saucepan over medium heat and bring to a simmer. Remove saucepan from heat and set aside.
- Whisk in the blood orange juice until well combined
- Lift the gelatin sheets from the cold water and wring gently to remove excess water.
- Add the gelatin sheets to the warm cream mixture and stir until they melt completely.
- Strain the blood orange mixture through a fine sieve and let it cool for 30 minutes before pouring it into the tart shell.
- Refrigerate for at least 4 hours or overnight for the filling to set.
Candied blood orange slices
- To make the candied blood oranges, stir sugar and water in a large saucepan over medium heat until the sugar dissolves.
- Add the orange slices and simmer for 18-20 minutes until the rind is soft and the liquid becomes syrupy.
- When ready to serve, drain the orange slices and arrange over the cooled tart.
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