Simple Provisions

Food does not need to be fancy to be celebrated

Labneh Tart (No Sugar, No Bake)

If you’re going to use a bit of bling in your cooking, Christmas is the time to do it. Last year I experimented with silver sugared balls, cherries and white chocolate. This year, I got my hands on gold edible glitter, which is so fun it runs the risk of adorning all dishes coming out of my kitchen this festive season! Before I get too excited and serve up a gilded ham, I started with a tart.

If your Christmas table is anything like my family’s, there will be no shortage of sweet treats. Chocolate wrapped in seasonal, brightly-coloured foil decorates the table and seems to creep in as an acceptable palate cleanser between courses (no matter how full you are). The dessert table is presented with a flaming plum pudding accompanied by brandy cream, a pavlova straining to hold up a rainbow of fruit, buttery shortbread and more chocolate. I love it. But I thought there might be room this year for something less sweet, and certainly less effort.

Labneh Tart (No Sugar, No Bake)

A no-bake dessert makes a lot of sense for a southern hemisphere Christmas. The sooner you can turn the oven off, the more comfortable your guests will be on a stinking hot day. This tart uses medjool dates and nuts for the base, which requires no oven time to set. Yoghurt is strained and turned into labneh (more about labneh here), which results in a consistency similar to cream cheese, making it perfect for a cheesecake-like filling. Stirring honey and vanilla essence into the labneh adds a mild sweetness to the tang of the yoghurt, a lovely combination.

For the topping I stuck with a festive theme, using crushed pistachios and pomegranate seeds to form a wreath-like effect. The gold glitter added some sparkle to the rim of the chocolately base as well as contrasting with the smooth, cream-coloured filling.

The result is a pretty, delightfully Christmassy tart that can provide some balance to an overly-sweet dessert table.

Stuck for gift ideas? Check out the Simple Provisions Christmas Gift Guide.

Labneh Tart (No Sugar, No Bake)

No Sugar, No Bake, Labneh Tart


• 15 medjool dates
• 100g (3.5 oz) nuts (I used 50% almonds, 50% macadamias)
• 100g (3.5 oz) shredded, unsweetened coconut
• 2 tablespoons coconut oil
• 1 tablespoon water
• 1 tsp cinnamon
• 3 tablespoons cocoa

• 3 cups greek yoghurt
• 3 tablespoons honey
• 1/2 tsp vanilla extract


Turn yoghurt into labneh by following these instructions. I drained the yoghurt for 3 hours, which was fine. But the longer you drain it, the more the tart will hold its shape when you cut it. While the yoghurt is draining, prepare the base.

Mix all the base ingredients in a food processor until it forms a ball (add some more water if it’s not coming together).

Line a 9 inch/23 cm loose-based cake tin with baking paper and press mixture evenly over the base, pushing some of the mixture a few centimetres up the side of the tin. Make sure you have a relatively uniform and strong base, don’t let it get too thin. Place in the fridge to set.

When the labneh is ready, melt the honey in a small saucepan with the vanilla extract until runny. Stir the honey mixture into the labneh. Scoop the sweetened labneh into the chilled base and smooth it out evenly.

Top with your choice of berries, dried fruit and nuts. I used crushed pistachios and pomegranate seeds, as well as some gold edible glitter.

Store in the fridge until you’re ready to serve (don’t leave it overnight, as the base could go soggy). Remove the sides of the cake tin and use a wide spatula to remove the tart from the base (careful, this bit can be fragile if your base is on the thin side).


Inspired by My Darling Lemon Thyme’s Mulberry Tart and Green Kitchen Stories’ Choc-Almond Truffles

31 thoughts on “Labneh Tart (No Sugar, No Bake)

  1. chefjulianna says:

    My mouth is watering!! Very Christmasy and beautiful!

    1. Amelia says:

      Thanks Julianna. Merry Christmas.

  2. Where did you find edible glitter? While I think a gilded ham would be heaven, this looks delightful, and way less labor intensive! how does the glitter hold up in liquid? Could I use it in a cocktail?

    1. Amelia says:

      I got mine on eBay from a cake decorating store. I don’t think it would be great in liquid, it went a little dull on the labneh, but gilded the base nicely. Maybe it could be used on the rim of the glass?

  3. So pretty! Might make mini versions of this :)

    1. Amelia says:

      Great idea. I used a muffin tin to do a mini batch when I was testing this recipe and they worked a treat.

      1. Wonderful! Thank you and Merry Christmas x

  4. Michelle says:

    What a beautiful tart. I’ve many times made an Alice Medrich (baked) labneh tart and love it. This sounds much easier and very refreshing.

    1. Amelia says:

      I’ve seen Alice’s recipe but haven’t tried it yet. I’d like to though, as I love a baked cheesecake.

  5. I need to make this…now.

  6. Leah says:

    I love the sound of this. The tartness of the Labna with the sweetness of the dates would be awesome. Going on the must try list :-)

    1. Amelia says:

      It’s a lovely combo Leah.

  7. Darya says:

    Wow. This looks and sounds amazing. And so easy too! As Leah says in her comment, “going on the must try list”!!!

    1. Amelia says:

      Glad it’s made your list Darya!

  8. Absolutely gorgeous Amelia! :)

  9. I was about to write how lovely this tart looks and then I saw your sweet little ‘inspiration’ note at the bottom :-) Now I love it even more! xx

    1. Amelia says:

      Your beautiful work is always an inspiration Emma!

  10. itsjoelwood says:

    Yum! I’ve just wrote a blog on the Christmas Season, have a look and see if you agree! Thanks.

  11. selmazebra says:

    Wow! Your tart looks and sounds stunning.

  12. Anita Menon says:

    It is one of the most interesting recipes I have seen lately. Especially the crust. Would love to try this. I live in Bahrain- the land of sweet dates and aromatic labneh.I have to try this for sure.

  13. Sarah says:

    Thank you for this recipe!
    I made this for our Christmas lunch today and it was a total hit! My friends were so impressed!
    The only change I made was to reduce the cacao to 2tbsp as I didn’t want the base to be too chocolatey.
    (And now it’s midnight and I’m sitting gobbling the last few mouthfuls of the leftovers!)

    1. Amelia says:

      I’m so pleased you made it, liked it, and even more happy that you told me about it. Merry Christmas Sarah!

  14. this looks amazing! definitely have to try it

  15. Gaal Aniko says:

    Hi Amelia! I am planning to prepare your beautiful cake and wondering how much dates I have to use? 15 pieces or 150g? I am writing from Hungary and here we dont have medjool dates, so would be good to know how much I have to use in gramms. Thank a lot, Aniko

    1. Amelia says:

      Hi Aniko, I’m glad you’re going to give it a go. If you don’t have medjool dates, try 1 cup of firmly packed dried pitted dates instead. I hope Hungary is looking gorgeous and Christmassy for you!

  16. Tehmina says:

    Stunning! Absolutely gorgeous. I am definitely going to try this. Thank so much for sharing.

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