Blueberry Skyr Tart with Ginger Snap Crust

One taste of skyr and I was hopelessly in love! Haven’t heard of it?  It’s kind of an Icelandic yogurt.  Except it’s not really yogurt, it’s more of a super creamy soft cheese with a tangy taste that is, well, very yogurt-y in flavor. Skyr has been a food in Iceland since it’s occupation by the Norwegians.  It’s not as popular in other Scandinavian countries (it sort of died out) but it has made a comeback.  Would you believe that the US is the highest consumer of Skyr (just read that online, so I know it’s true).

When I was in Iceland, skyr was served every single morning. Plain. You could stir in jams, cereals, etc. but most Icelanders enjoy it as is.  Needless to say I ate skyr every single day I was in Iceland. I was already a consumer of it before going last year but I certainly didn’t have it every day!

When I ran into a recipe on Food and Wine for Honeyed Yogurt and Blueberry Tart recipe I instantly thought that it would be better with skyr, being skyr crazy and all. A side benefit of using non-fat skyr, there was no need to drain it like you would need to do to get a thicker Greek yogurt. The original recipe used a graham cracker crust with some crystallized ginger in it. As a ginger fanatic, I decided to up the ginger game and use gingersnaps as my crust (I’ve done this many times before).

Once the crust was done and the skyr in place, it was time to do the blueberries. Do you know how long it takes to carefully place and line up each and every blueberry? Between a husband, two dogs, my stepson and my godson, apparently too long…

I didn’t want to leave the candied ginger, that he original recipe called for, out of it (hello! ginger fanatic) so I used it as garnish along with some lemon zest for a bit of a fresh pop. What I ended up with a tart that tantalizes the taste buds! Layers of flavor and texture.  For a crispy crust it’s best consumed the day of but I can tell you, leftovers were just as tasty.

The base tart is a great springboard for other fruit like raspberries, strawberries and rhubarb.  Because the skyr is nice and firm you could probably spread some jam over the top too. Skyr comes in different flavors if you want to experiment, make sure you stick with the non-fat variety for best consistency.

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