Skyr is a cultured dairy with yogurt-like texture but technically a soft cheese. This no-bake tart is tangy, airy, and best after an overnight chill.
Ingredients
- 250g digestive biscuits, 120g melted butter (crust)
- 500g vanilla skyr (or plain skyr + 1 tsp vanilla)
- 250ml heavy cream, 60g icing sugar
- Fresh blueberries or berry compote, to serve
Preparation
- Blitz biscuits to crumbs, mix with butter, press into a 20 cm springform. Chill 30 minutes.
- Whip cream and icing sugar to stiff peaks.
- Loosen skyr, fold in a dollop of cream aggressively, then gently fold in the rest.
- Spread over the base, smooth the top, cover, and refrigerate minimum 4 hours (overnight is best).
- Release with a warm knife and top with berries or compote.
Chef's tips
- Full-fat skyr gives the creamiest result.
- No gelatin needed if you chill long enough.
About Sigrún Ólafsdóttir
Sigrún grew up baking rúgbrauð with her grandmother in Akureyri and has spent the last decade collecting recipes from kitchens all over Iceland. She writes Icelandic MAT's recipes, one dish at a time.