Whether it's in design, fashion or food, I have a thing for simplicity and elegance. I like things that are the essence of themselves without much need for embellishment or fuss. This Brown Sugar Skyr Tart falls nicely in that category. With an easy, pat-in-the-pan almond crust filled with a brown sugar skyr mixture, it's like an ultra-creamy brown sugar cheesecake in a buttery almond crust. And it is absolute perfection with an afternoon cup of coffee.
WHAT IS SKYR?
Skyr (pronounced skeer) has become increasingly popular in recent years here in the United States. Although it might be new to us, skyr is a dairy product that has been an important part of Icelandic food culture for over a thousand years. Here in America, it is often marketed as the Nordic answer to Greek yogurt. In Iceland, however, skyr as technically considered a fresh cheese, something like quark, because of the addition of rennet in the recipe. Most commercial brands no longer use rennet to make skyr, just particular strains of probiotics that are unique to the product, and different from those used to make yogurt. Skyr is also strained, much like Greek yogurt is, which helps give it a thick, creamy texture and high protein content. It takes 4 cups of milk to make 1 cup of skyr. If you can't find skyr in your grocery store, Greek yogurt makes an excellent substitute.
This simple tart comes together in no time at all. The dough is pulsed in the food processor and simply pressed into a tart pan (no rolling pin necessary). While the crust firms up in the freezer, the filling ingredients are whisked together until smooth.
The filling is then poured into the frozen crust and the whole thing slides in to the oven for 30 minutes. And that's all there is to it! It is absolutely delicious on its own, but it is also nice with a dusting of powdered sugar and a few sugared blackberries scattered alongside.
I hope you give this Brown Sugar Skyr Tart a try! It is your new "little black dress" of fika treats. Looking for more ways to incorporate skyr into your diet? I've got a few ideas for you:
- Lingonberry Skyr Mousse
- Summer Skyr Tart with Fresh Berries
- Herbed Skyr Sauce
- Golden Beets with Arugula, Lightly Pickled Shallots and Herbed Skyr Sauce
- Beet and Celery Root Cake Smørrebrød with Herbed Skyr Sauce
- Roasted Beet and Raspberry Skyr Parfaits
Brown Sugar Skyr Tart
For the Crust:
- ½ cup blanched almonds
- ¾ cup all-purpose flour
- 3 tablespoons granulated sugar
- ½ teaspoon fine salt
- 5 tablespoons unsalted butter chilled and cut into a ½ inch dice
- 3 tablespoons ice water
- ½ teaspoon vanilla extract
For the Filling:
- 1 ¼ cups skyr preferably whole milk (Greek yogurt makes a fine substitute)
- 2 large eggs
- 3 tablespoons unsalted butter melted and cooled
- 1 ½ teaspoons vanilla extract
- ⅔ cup dark brown sugar
- ¼ teaspoon fine salt
- 2 tablespoons all-purpose flour
- Powdered sugar for serving optional
- Make the Crust: Preheat the oven to 350 degrees. Spread almonds out on a rimmed baking sheet. Bake until toasted and fragrant, about 8 minutes. Set aside to cool to room temperature.
- Add toasted nuts to the work bowl of a food processor. Process until finely ground. Add flour, sugar and salt and pulse a few times to combine.
- Scatter butter over the top of the flour mixture and pulse 8-10 times or until the mixture is the texture of wet sand.
- Sprinkle water and vanilla extract over the top and pulse until dough just begins to clump together.
- Transfer dough to a 9-inch round fluted tart pan with a removable bottom.
- Press dough into an even layer over the bottom and up the sides of the tart pan creating a crust. Flour the bottom of a metal measuring cup and press it over the bottom and sides of the crust to help even everything out. Freeze until firm, about 20 minutes.
- Meanwhile, make the Filling: Whisk all the filling ingredients except the flour together in a medium bowl. Sift flour over the top and whisk thoroughly to combine. Pour filling into the frozen tart shell and place on a rimmed baking sheet. Bake the tart until it is set and golden brown, about 30-35 minutes. Serve slightly warm or at room temperature.
Just wanted to let you know that this desert is AMAZING! I made this for my sister and her family a few weeks back as a gift and she took one bite and said, "WOW, this tastes like it came from a professional bakery!" My wife couldn't get enough! Added to my permanent list! Just a couple of thoughts. I sprinkled the top with sea salt (nice contrast with the skyr, have substituted some of the brown sugar with sorghum syrup (gives a great, malty/nutty/grassy flavor - check it out! it's like if molasses and honey combined!), and have, on occasion, added lemon zest to the filling to brighten it up. It's a really versatile recipe (even the crust could be it's own treat if baked alone in bricks) and I look forward to fiddling. Thanks again!
Thanks for your nice note! I'm so glad you enjoyed it. And I love your ideas for playing around with it...especially the sea salt. I bet that is amazing! Such a versatile recipe. Happy baking!