Comments on: Lebni Tart = I still ♥ Alice Medrich

By: Tim

Tim — Thu, 09 Jul 2009 03:55:06 +0000

Aw, Sara! I am so glad you like Lebne as much as I do! The tart is one of my favorites.

By: Sara

Sara — Thu, 09 Jul 2009 00:50:19 +0000

This is the most amazing recipe, quite possibly, in the history of the universe. I’ve been the biggest fan of lebne, ever since I was a kid. It has always been a staple in my home — I’d put it on eggs, in sandwiches, have it with honey, what-have-you, but I’ve never thought to do something like This with it, and for that: THANK YOU. Seriously.

By: Sara

Sara — Thu, 09 Jul 2009 00:46:11 +0000

By: li

li — Wed, 22 Apr 2009 07:35:50 +0000

my homemade lebni worked!

By: li

li — Mon, 20 Apr 2009 12:23:42 +0000

hi tim,
my lebni tart is baking as i type this note. i used drained whole milk yogurt instead and made a few slight alterations to alice medrich’s recipe. with fingers crossed and bated breath, i wait to see and taste the outcome. will keep u updated on success/failure.
your tart looks absolutely splendid!

By: Sairis

Sairis — Thu, 02 Apr 2009 01:28:09 +0000

Gorgeous shots of the lebni tart. I’m so glad to find someone who shares my love for Alice Medrich. Pure Dessert is my absolute favorite baking book, and this one of my all-time favorite desserts.
I recently found your blog, and though I try to limit which blogs I bookmark (otherwise it’ll be food porn overload), I couldn’t resist adding yours to the list. Just gorgeous!

By: David Bingell

David Bingell — Fri, 13 Feb 2009 19:03:23 +0000

It was easy finding about 3 or 4 shops with lebni in Phoenix. Just a suggestion for others on where to locate this tasty luxury. Russian, Israeli, Middle Eastern Markets, Health Food Stores that are run by militant purists … the other “chain style” Health Food Stores have lost the sight, and no longer live for the revolution.

Anyway; I take Zergut current syrup, about 1/4 cup and mix it with 1 cup of lebni. Interesting flavor, easy way out of getting rid of some of the old before I take cover and enter the Health Food Store again.

By: Tim

Tim — Mon, 03 Nov 2008 15:20:28 +0000

Hi Cicada:
The tart should be baked in a pan with a removable bottom. Once you remove the finished tart from the oven you can let it cool a bit and then carefully remove the sides of the pan. Let the tart cool completely on the pan bottom and then slide onto serving dish when ready to serve. Does that make sense?

By: cicada

cicada — Mon, 03 Nov 2008 09:28:37 +0000

Hi,
I love the tart and have some questions, after you bake the crust do you remove it from the tart pan then bake with the filling? just curious how you manage to remove from the pan?
Looks delicious and I will give a try.

By: Tim

Tim — Sat, 01 Nov 2008 13:48:36 +0000

Thanks R khooks! I really appreciate the feedback.

By: R khooks

R khooks — Sat, 01 Nov 2008 12:17:26 +0000

Hi Tim,
I stumbled upon your blog through tastespotting and what a treat. Really interesting posts with a great style. I’ll be definetly coming back. I’ve popped you on my blogroll. Keep up the good work!

By: Chocolate Shavings

Chocolate Shavings — Fri, 31 Oct 2008 15:23:03 +0000

I’ve had lebni before but never in a tart like this. I will definitely have to try this, it sounds delicious.

By: Tim

Tim — Thu, 16 Oct 2008 18:43:55 +0000

I miss you!
I think the yogurt cheese might be nice here and it is definitely worth a try. let me know what happens.
Brazil nuts are so gross, so I am glad you don’t use them.
Ha.

By: Maura

Maura — Thu, 16 Oct 2008 18:38:11 +0000

hi Tim,

i love your blog!

i’m also mightily attracted to the Lebni tart recipe. have you ever made yogurt cheese where you drain the yogurt and end up with cheese? i’ve been wondering if one might use that to make the tart. i’m going to try it and let you know. if you think it’s a bad idea, i probably won’t be doing it for a while so STOP me before i make a nasty tart. (that sounds somewhat salacious, i may not mean it that way.)

i miss you!
Maura

ps. i make the rosemary cashews with mixed nuts (but not peanuts or Brazil nuts. also yummy.