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Lebni Tart: Submitted by: Robert Losee | Date Added: 2 Dec 2011
Listed in: Sweets
Ingredients

CRUST
8 Tablespoons (1 stick) unsalted butter, melted
cup granulated sugar
teaspoon vanilla extract
teaspoon salt
1 cup all-purpose flour
NEXT TIME TRY: 1 Tablespoon lemon zest

FILLING
3 large eggs
cup PLUS 2 Tablespoons sugar
1/8 teaspoon salt
teaspoon vanilla extract
1 cups lebni (kefir cheese)
1 egg yolk, lightly beaten with a pinch of salt

Cooking Instructions

1) Position oven rack to lower third of oven and preheat to 350F.

2) In a medium bowl, combine the butter with the sugar, vanilla, and salt. Add the flour and mix just until well blended. If the dough seems to soft and gooey, let it stand for a few minutes to firm up.

3) Press the dough evenly over the bottom and up the sides of the tart pan to make a very thin, even layer. This takes a little patience, as there is just enough dough; to avoid ending up with extra-thick edges, press the dough squarely into the corners of the pan. Place the pan on a cookie sheet.

4) Bake until the crust is a deep, golden brown, 20 to 25 minutes, checking after about 15 minutes or so to see if the dough hass puffed up from the bottom of the pan. If it has, lift and gently slam the cookie sheet to settle down to settle the dough, or press the dough down with the back of a fork and prick it a few times.

5) Meanwhile, make the filling (somewhat surprisingly the order in which the ingredients are mixed makes a big difference in the smoothness of the tart, so proceed without deviation): In a medium bowl whisk the eggs with the sugar, salt, and vanilla. Whisk in the cheese.

6) When the crust is ready, remove it from the oven and turn the temperature down to 300F. Brush the bottom of the crust with a thin layer of the beaten egg yolk to moistureproof it. Return the crust to the oven for 1 minute to set the yolk.

7) Pour the filling into the hot crust and spread it evenly. Return the tart to the oven and bake until the filling is set around the edges but, when the pan is nudged, quivers like very soft Jell-O in the center, about 15 to 20 minutes. Check often in the last few minutes, as overbaking will destroy the silky-smooth texture of the filling. Cool the tart completely on a rack. Refrigerate if not serving within 3 hours.

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