Ingredients

The following ingredients have 7 Servings
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Instruction

  • To make the tart dough: Preheat the oven to 375F. In a mixing bowl, stir together the flour, salt and sugar.
  • In a small bowl, whisk together the olive oil and ice water. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not overwork it.
  • Transfer the dough to a 10-inch tart pan with a removable bottom.
  • Use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. It should be about 1/ 8-inch thick all around; trim and discard excess dough.
  • Prick the tart dough with a fork and refrigerate it for 30 minutes. Then cover it with foil and fill it with pie weights or beans.
  • Bake it for 15 minutes. Afterwards, remove the foil and the pie weights and bake the crust for another 8-10 minutes, until it is slightly browned. Let it cool on a wire rack for 20 minutes.
  • To make the labneh mousse: In the bowl of stand mixer, with the whip attachment, combine all the ingredients. Whip, on medium-high, until mousse reaches medium peaks and is light and fluffy. Refrigerate until needed.
  • When the tart shell is cool, fill the tart: smooth the labneh mousse over the tart, smoothing the top. Refrigerate for 2 hours, or until mousse sets.
  • While the tart sets, make the cardamom honey: Combine the cardamom, lemon and honey in a small saucepan over medium heat. Bring to a boil and let bubble for a minute or two, until the flavors have infused the honey. Remove from heat and set aside until needed.
  • To decorate: Cover the surface of the tart with circles of overlapping fig slices. Drizzle with the lemon cardamom honey and the crushed, salted pistachios. Serve.