Lebni Tart Recipe

• 8 tablespoons (1 stick) unsalted butter, melted
• 1/4 cup granulated sugar
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 cup (4.5 ounces) all-purpose flour
• 3 large eggs
• 1/4 cup plus 2 tablespoons sugar
• 1/8 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups (12 ounces) lebni (kefir cheese; see Note)
• 1 egg yolk, lightly beaten with a pinch of salt

1. To make the crust, position a rack in the lower third of the oven and preheat the oven to 350 degrees F.
2. In a medium bowl, combine the butter with the sugar, vanilla, and salt.
3. Add the flour and mix just until well blended.
4. If the dough seems too soft and gooey, let it stand for a few minutes to firm up.
5. Press the dough evenly over the bottom and up the sides of the tart pan to make a very thin, even layer.
6. This takes a little patience, as there is just enough dough; to avoid ending up with extra-thick edges, press the dough squarely into the corners of the pan.
7. Place the pan on a cookie sheet.
8. Bake until the crust is a deep, golden brown, 20 to 25 minutes, checking after about 15 minutes or so to see if the dough has puffed up from the bottom of the pan.
9. If it has, lift and gently slam the cookie sheet down to settle the dough, or press the dough down with the back of a fork and prick it a few times.
10. Meanwhile, make the filling (somewhat surprisingly the order in which the ingredients are mixed makes a big difference in the smoothness of the tart, so proceed without deviation): In a medium bowl whisk the eggs with the sugar, salt, and vanilla.
11. Whisk in the cheese.
12. When the crust is ready, remove it from the oven and turn the temperature down to 300 degrees F. Brush the bottom of the crust with a thin layer of the beaten egg yolk to moistureproof it.
13. Return the crust to the oven for 1 minute to set the yolk.
14. Pour the filling into the hot crust and spread it evenly.
15. Return the tart to the oven and bake until the filling is set around the edges but, when the pan is nudged, quivers like very soft Jell-O in the center, about 15 to 20 minutes.
16. Check often in the last few minutes, as overbaking will destroy the silky-smooth texture of the filling.
17. Cool the tart completely on a rack.
18. Refrigerate if not serving within 3 hours.

unsalted butter, granulated sugar, vanilla, salt, flour, eggs, sugar, salt, vanilla, lebni, egg yolk

Taken from www.chowhound.com/recipes/lebni-tart-18655 (may not work)