Ingredients

• 200 g All-purpose flour
• 100 g Cold butter, cubed
• 50 g Powdered sugar
• 1 Egg yolk
• 1 pinch Pinch of salt
• 200 g Pitted Medjool dates
• 2 tbsp Orange blossom water
• 1/2 Orange zest
• 2-3 tbsp Water
• 250 g Labneh (or strained Greek yogurt)
• 150 ml Very cold heavy cream (35% fat)
• 30 g Powdered sugar
• 1/2 tsp Ground cardamom
• 2 g Powdered gelatin
• 1 tbsp Water (for gelatin)
• 2 tbsp Crushed pistachios
• a few Fresh mint leaves

Instructions

1. 1

   For the shortcrust pastry: In a large bowl, combine flour, powdered sugar, and salt. Cut in the cold butter with your fingertips until the mixture resembles coarse crumbs. Add the egg yolk and mix just enough to form a ball of dough. Wrap in plastic wrap and refrigerate for 30 minutes.

2. 2

   Preheat oven to 180°C (350°F). Roll out the dough on a lightly floured surface and line 6-8 individual tartlet molds. Prick the bottom with a fork. Blind bake for 12-15 minutes, or until the edges are golden. Let cool completely on a wire rack.

3. 3

   For the date filling: In a food processor, blend the pitted dates, orange blossom water, orange zest, and 2-3 tablespoons of water until a smooth, homogeneous paste is formed. Spread this paste evenly into the bottom of the cooled tartlets.

4. 4

   For the Labneh mousse: Hydrate the gelatin in 1 tablespoon of cold water and let it bloom for 5 minutes. Melt it in the microwave (about 10 seconds) or over a double boiler. In a bowl, mix the labneh, powdered sugar, and ground cardamom. Stir in the melted gelatin.

5. 5

   In another bowl, whip the very cold heavy cream until stiff peaks form. Gently fold the whipped cream into the labneh mixture in three additions, until a light and homogeneous mousse is achieved.

6. 6

   Using a piping bag or a spoon, pipe or spoon the labneh mousse over the date filling in each tartlet. Refrigerate for at least 2 hours, or until the mousse is set.

7. 7

   Before serving, decorate the tartlets with crushed pistachios and a few fresh mint leaves.