This was a little experiment I attemped over the summer when I first tried Lebni

Who knew what I was getting myself into that day, but I do remember feeling inspired without a care in the world for rules. And there was a container of Lebni sitting in my fridge, ready for anything.

Lebni is a type of cheese that is smooth, tangy, and quite thick. It’s also known as “kefir cheese”. So because of its consistency I thought it might work to make a dessert of some sort. Instead of icebox cookies, there was icebox tart!

It didn’t turn out quite how I wanted… I think I needed more Lebni or less juice from the apricots. But I wanted to share the recipe in its experimental state, so perhaps you can experiment with it too. The cinnamon is definitely notable in this recipe, so if you want to turn it down feel free to use less. It kind of reminded me of an edible version of some creamy tea enjoyed in a far off land where they like things slightly tart.

Don’t Take It So Seriously Tart or Fig and Apricot Lebni Tart

Ingredients

1/4-1/3 cup milk (I typically use almond)

8 oz. lebni

1 tsp cinnamon

2 tbl honey

1 tsp vanilla

1 apricot, sliced

4 fresh figs

Almond Crust

6 Medjool dates, pits removed

1 tablespoon honey

1 teaspoon organic vanilla

Directions

1. To make the crust, place the almonds in a food processor and process until it reaches a crumbly-grainy consistency.

2. Add dates and process until they are chopped and mixed in well with the almonds–making a paste.

3. Add the remaining ingredients and process until everything is mixed well.

4. Press the crust into a pie or tart tin, and make sure it’s an even layer throughout. Then let it chill while you make the filling.

5. For the filling, blend the milk (starting with the least amount) with the Lebni until a pudding consistency is formed.

6. Then add the cinnamon, honey, and vanilla.

7. In the food processor chop the apricot and the figs together until they make a puree. Then mix in with the other ingredients for the filling.

8. Pour the mixture out into the tart base and put it in the freezer.

Right before it melts into your mouth... or all over your plate

Before serving it, let it sit for a bit to thaw. Don’t let it sit for too long though! Or else you’ll have more of a ‘Don’t Take It Seriously’ puddle. Which I guess is kind of the point. Sometimes things don’t fall into our ideas of what we had in mind, and that’s okay. It’s an opportunity to enjoy something unexpected, and for what it is.

Hope you all have a wonderful Friday, whether you’re winding down, going out, or who knows! Either way, treat yourself to a slice life.