Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 egg yolk
- 1/4 cup cold water
- 1 cup skyr
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup sliced almonds
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Food processor
- Mixing bowls
- Whisk
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a food processor, pulse together the all-purpose flour, almond flour, granulated sugar, and salt until combined.
3. Add the chilled and cubed butter and pulse until the mixture resembles coarse sand.
4. In a small bowl, whisk together the egg yolk and cold water.
5. Add the egg yolk mixture to the food processor and pulse until the dough comes together.
6. Turn the dough out onto a floured surface and knead a few times until smooth.
7. Roll out the dough to fit the tart pan and transfer it to the pan.
8. Press the dough into the bottom and sides of the pan, trimming any excess dough.
9. Line the crust with parchment paper and fill it with pie weights or dried beans.
10. Bake the crust for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes.
11. In a mixing bowl, whisk together the skyr, heavy cream, granulated sugar, eggs, and vanilla extract until smooth.
12. Pour the skyr mixture into the pre-baked crust.
13. Sprinkle the sliced almonds over the top of the skyr mixture.
14. Bake the tart for 30-35 minutes, or until the filling is set and the almonds are golden brown.
15. Let the tart cool completely before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 390
Fat: 23g
Saturated Fat: 11g
Cholesterol: 110mg
Sodium: 120mg
Carbohydrates: 37g
Fiber: 2g
Sugar: 20g
Protein: 9g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Skyr can be substituted with Greek yogurt or sour cream.
- Sliced almonds can be substituted with chopped walnuts or pecans.
Variations:
- Add fresh berries or sliced fruit to the top of the tart before baking.
- Mix in a tablespoon of lemon zest to the skyr mixture for a citrusy twist.
- Use a graham cracker crust instead of the almond flour crust.
Tips and Tricks:
- Chill the dough for at least 30 minutes before rolling it out to make it easier to work with.
- Blind baking the crust before adding the filling will prevent it from becoming soggy.
- Toast the sliced almonds before adding them to the top of the tart for extra flavor.
Storage Instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat individual slices in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-7 minutes.
Presentation Ideas:
Serve the tart on a decorative platter or cake stand. Dust the top with powdered sugar and garnish with fresh berries or mint leaves.
Garnishes:
Fresh berries, mint leaves, powdered sugar
Pairings:
Serve the tart with a cup of coffee or tea for a delicious breakfast or dessert.
Suggested Side Dishes:
Fresh fruit salad, green salad, roasted vegetables
Troubleshooting Advice:
- If the crust is too crumbly, add a tablespoon of cold water at a time until it comes together.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food Safety Advice:
Make sure to refrigerate the tart if it will not be consumed within a few hours of baking.
Food History:
Skyr is a traditional Icelandic dairy product that has been consumed for over a thousand years. It is similar to Greek yogurt but has a milder flavor and thicker consistency.
Flavor Profiles:
The skyr and almond tart has a creamy and tangy filling with a nutty and buttery crust.
Serving Suggestions:
Serve the tart as a dessert or breakfast dish. It pairs well with coffee or tea.
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Region: Icelandic