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Layali Lubnan Tart (Lebanese Semolina Pudding)

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Cook Time 10 minutes
1 day
Course Dessert, Lebanese
Cuisine Lebanese
Servings 8

Ingredients
  

Layal Labnan Layer

  • 4 cups whole milk
  • ⅔ cup fine semolina
  • 1 tablespoon cornstarch
  • ⅓ cup granulated sugar
  • 1/4 teaspoon sea salt
  • 1 teaspoon lemon juice
  • 2 teaspoons orange blossom water
  • 2 teaspoons rose water

Whipped Cream Topping

  • 1 cup heavy cream
  • 1 tablespoons powdered sugar
  • 1 tablespoon attar

Crust

  • 1½ cups honey graham cracker crumbs
  • ¼ cup finely ground unsalted pistachios
  • ⅓ cup melted unsalted butter
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon

Garnish

  • chopped unsalted pistachios as needed
  • 1 tablespoon attar syrup to soak on top of the pudding layer before the whipped cream layer, plus more as needed to drizzle onto your slice

Instructions
 

Crust

  • Combine the crust ingredients all together until it all comes together like wet sand in your hands when clumped together.
  • Pour it into a 9″ springform pan that has been well-sprayed with cooking spray. Use your hands to begin flattening the crumbs into the bottom of the pan, then use the bottom of a measuring cup to smooth the crust out and ensure it’s even and flat. Place this in the fridge for 30 minutes.

Pudding Layer

  • Next, you can start the pudding process. Off heat and in a medium-sized pot, whisk together milk, fine semolina, cornstarch, sugar, and salt until everything is fully incorporated.
  • Put the pot on the stovetop over medium heat and begin to cook, gently whisking constantly. Cook it until it begins to thicken, and bubbles or it reaches about 185F.
  • Turn the heat off and stir in the lemon juice, orange blossom water, and rose water. Allow it to sit at room temperature for about five minutes before pouring it into the springform pan. Smooth out with an offset spatula and let it cool for 15-20 minutes at room temperature.
  • Cover with plastic wrap, ensuring the plastic is touching the surface of the top so no crust forms while cooling.
  • Refrigerate overnight for best results or at a minimum for 4-6 hours.

Whipped Cream and Garnish

  • When you’re ready to serve, make the whipped cream by combining the heavy cream, attar, and powdered sugar in a bowl and whipping to stiff peaks. Decorate and garnish with chopped pistachios and serve with more attar syrup on the side. Enjoy!

Notes

  • I highly recommend you enjoy this fresh or within the first 2-3 days, as that's when it's best.
  • Serve with more attar for more flavor!
  • Don't over-stir the mixture when cooking, just keep whisking gently. 
  • You can decorate as you please.