Icelandic Skyr Tart
Recipe and pictures by ADAM & MARTA BIERNAT
BASE
Use 28 cm form
300 g digestive biscuits
75 g melted unsalted butter
butter to grease the form
SKYR/CHEESE MASS
natural skyr 350 g
(or 250 g mascarpone
+ 1 cup Greek style yoghurt)
half cup powdered sugar
1 lemon zest and juice
1 stick vanilla seeds
1 cup 30% cream (cool)
10 g gelatine powder
(or 3 leaves) + 50 ml water
LEMON CURD
3 yolks
2 lemons (juice)
120 g unsalted butter
80 g powdered sugar
TOPPING
100 g blueberries
biteoficeland.com
Crush the biscuits in a plastic bag using a rolling pin. Put them into a bowl and add melted butter. Press the biscuit mixture into the base of a greased tart form.
Put skyr (or mascarpone and Greek yoghurt), powdered sugar, vanilla seeds, lemon juice and zest into a bowl. Using a mixer, beat everything until smooth and creamy. Add 50 ml cold water to gelatin and leave it for about 10 min. Then simmer, stirring gently, until gelatine dissolves completely. Prevent it from boiling — gelatine loses its properties when boiled. Leave it to cool. When gelatine is still warm, add a spoon of skyr mass and mix well, then add another spoon and mix again. Gelatin prepared that way add to skyr mass and mix it with a mixer. Whip cream. Add it to skyr mass and mix it with a spoon. Pour onto the prepared base of the cake. Cover with a big plate, and refrigerate for a few hours.
Put powdered sugar, yolks and lemon juice into a small pot. Simmer it, stirring constantly to avoid any lumps. Don’t let it overcook! Add butter cut into small cubes and simmer until you get a smooth cream. When the lemon curd has cooled down, pour it onto the cake, refrigerate overnight.
Serve topped with blueberries.
