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 Icelandic MAT Kitchen
Traditional Icelandic recipes tested in home kitchens — from lamb soup to kleinur.