Labneh is a great alternative for cream cheese, and since I had to create a recipe for a client specifically with Labneh, I decided to make something like a cheesecake, but with Labneh instead, and of course I had to incorporate some form of tea as I’ll never pass on an opportunity to do that. Enter: by Butterfly Pea Flower Tea Labneh Tart.

This recipe was inspired by Alton Brown’s Sour Cream Cheesecake recipe , because sour cream was another product I had on hand from the same client, and I’m on a perpetual mission to try and clear my fridge/use up whatever I have at home.

Butterfly Pea Flower Tea imparts a very vibrant, cobalt color, and the addition of acid turns the cobalt blue to purple. I had some powdered Butterfly Pea Flower tea on hand, and when mixed into the Labneh, which is naturally acidic, the batter becomes a lovely lilac color, making this tart quite perfect for a spring treat without the addition of any artificial colorings. Because the tea doesn’t have a strong or dominant flavor, it’s quite literally everyone’s cup of tea.

Here’s how easy it is to make this Butterfly Pea Flower Tea:

Ingredients:

• 450 grams Labneh (avoid using a very salty Labneh)
• 280 grams sour cream
• 1 cup sugar
• 2 tablespoons butterfly pea flower tea powder (this is totally optional, you could skip this and still have a delicious tart!)
• 2 eggs
• 3 egg yolks
• 1/3 cup heavy cream (I used Elle & Vire, which has 35% fat)
• 300 grams digestive biscuits
• 115 grams butter

Method:

1. Line the outside of a 9 inch spring form pan with aluminum foil to seal it
2. Blitz the butter and digestives in a food processor until you have a fine crumb and press evenly into the bottom of aforementioned spring form pan
3. Bake the crust in a preheated oven at 175 degrees for 10 minutes, and then let it cool.
4. Meanwhile, lower your oven temperature to 120 degrees
5. On low speed, preferably using a stand mixer with the paddle attachment, mix all the remaining ingredients except the eggs and heavy cream.
6. Mix the eggs and heavy cream in a separate bowl and then incorporate into the batter. Do not over mix.
7. Pour this batter onto the crust
8. Place the aluminum-foil lined spring form pan in a water bath and bake for 1 hour.
9. Turn the oven off, leave the oven door ajar and leave the tart in for another hour. The tart should be a little jiggly.
10. Chill overnight in the fridge before removing it from the pan, it will firm up.

Since you’re here’s another dessert recipe you might enjoy!