Looking for a show-stopping holiday dessert that breaks from tradition? This Cranberry Labneh Tart is your answer! It features a rich, tangy, and incredibly creamy labneh filling, swirled with a vibrant, sweet-tart cranberry compote. All of this sits atop a wholesome, chewy, and naturally gluten-free crust made from oats and coconut. It’s a beautifully balanced dessert that’s as delightful to look at as it is to eat, proving that healthier desserts can be the star of any celebration.
Ingredients
• ¼ cup plus 1 tsp (65 ml) melted coconut oil, divided
• 1¼ cups (125 g) rolled oats
• 1¼ cups (100 g) unsweetened shredded coconut
• ¼ cup (30 g) oat flour, sifted
• ¼ cup (40 g) brown rice flour
• ¼ tsp sea salt
• 5 Tbs (75 ml) maple syrup
• 2 tsp (10 ml) vanilla extract
• ½ cup (55 g) fresh or frozen cranberries
• 8 Tbs (120 ml) honey, divided
• 1½ cups (360 g) labneh
• 1 vanilla bean, split and seeds scraped
Instructions
1. Preheat your oven to 375°F (190°C). Lightly brush a 9-inch springform pan with 1 tsp. of the melted coconut oil and set it aside.
2. In a food processor, pulse the rolled oats, coconut, oat flour, rice flour, and salt until a coarse, crumbly mixture forms. Transfer this to a medium bowl and stir in the remaining ¼ cup of coconut oil, maple syrup, and vanilla extract until well combined.
3. Firmly press the crust mixture into the bottom of the prepared pan, creating an even layer. (Do not press the crust up the sides of the pan.) Bake for 25 minutes, or until the edges are golden brown. Let it cool.
4. While the crust bakes, combine the cranberries and 6 Tbs. of the honey in a medium saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium and cook for about 3 minutes, stirring occasionally, until the cranberries burst and the sauce slightly thickens. Transfer to a small bowl to cool.
5. In a separate bowl, place the labneh. Add the scraped seeds from the vanilla bean and the remaining 2 Tbs. of honey. Whisk until smooth and creamy. Spread the labneh mixture evenly over the cooled crust. Artfully drizzle or swirl the cranberry mixture on top. Serve immediately or chilled.
Nutritional Information
• Per serving (serves 10)
• Calories: 355
• Protein: 5 g
• Total Fat: 19 g
• Saturated Fat: 15 g
• Carbohydrates: 37 g
• Cholesterol: 24 mg
• Sodium: 54 mg
• Fiber: 3 g
• Sugar: 22 g
Pro Tips
• Make Your Own Labneh: If you can’t find labneh, make it by straining full-fat plain Greek yogurt in a cheesecloth-lined sieve over a bowl in the refrigerator for 12-24 hours until thick and spreadable.
• Crust Variations: For extra crunch and flavor, substitute ½ cup of the rolled oats with ½ cup of finely chopped pecans or walnuts.
• Make-Ahead Ease: The crust can be baked up to 2 days in advance. Store it, covered, at room temperature. The cranberry sauce can also be made 3 days ahead and stored in the fridge. Assemble the tart just before serving for the best texture.
• Spice It Up: Add ¼ teaspoon of ground cinnamon or cardamom to the crust mixture for a warm, spiced flavor that beautifully complements the cranberries.
FAQ
Q: Can I make this cranberry labneh tart vegan
A: To make this tart vegan, you’ll need a few key substitutions. Use a thick, plain, unsweetened vegan yogurt (like a coconut or cashew-based one) and strain it to create a vegan ‘labneh’. For the sweeteners, replace the honey with additional maple syrup or agave nectar in both the cranberry compote and the filling. With these changes, you can create a delicious, fully plant-based version.
Q: Is labneh a vegetarian-friendly ingredient
A: Yes, labneh is completely vegetarian-friendly. It is a type of strained yogurt cheese made simply from yogurt, which contains milk and bacterial cultures. It does not involve animal rennet, making it a suitable and delicious ingredient for any vegetarian diet.
Q: What makes this a healthier vegetarian dessert option
A: This tart is a healthier choice because it focuses on whole-food ingredients. The naturally gluten-free crust uses fiber-rich oats and coconut instead of refined flour. The labneh filling is a great source of protein and probiotics, offering more nutritional value than typical cream cheese or heavy cream fillings. It’s also sweetened with natural sweeteners like maple syrup and honey.
Q: How should I store leftover cranberry labneh tart
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The crust will soften slightly over time due to the moisture from the filling, so it’s best enjoyed within the first day or two for the optimal texture. We do not recommend freezing the assembled tart.
