Mini tarts with skyr and berries are fresh and colorful individual desserts, prepared without baking, making them perfect for spoiling guests even in summer. They are made with a cereal cookie base, topped with a berry sauce and a fresh and creamy skyr and cream cheese filling flavored with lemon. Finally, they are enriched with a shower of fresh berries. A true delight!
Regarding the berries, I used these little mountain gems, grown in Val Venosta and available from July to August. They are highly aromatic and, depending on the type of fruit, sweet or tart, like currants. It’s this mix of flavors that makes these mini tarts with skyr and berries so unique.
I have another tip for you: preferably use tart pans with removable bottoms; they are very practical, and the tarts come out without problems and without the risk of breaking them!
- Difficulty: Easy
- Rest time: 2 Hours 30 Minutes
- Preparation time: 40 Minutes
- Portions: 6 tarts (4 inches in diameter)
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 1/4 cups cereal cookies
- 9 tbsps butter
- 1 3/4 oz strawberries (Val Venosta)
- 2/3 oz raspberries (Val Venosta)
- 2/3 oz blackberries (Val Venosta)
- 1 oz blueberries (Val Venosta)
- 1 oz currants (Val Venosta)
- 1 tbsp sugar
- 1 tbsp lemon juice
- 8 oz skyr
- 5 oz cream cheese
- 2/3 cup sugar
- 1 untreated lemon (zest)
- 2 pinches salt
- 12 raspberries (Val Venosta)
- 12 blackberries (Val Venosta)
- 3 strawberries (Val Venosta)
- 3 1/2 oz blueberries (Val Venosta)
- 6 clusters of currants (Val Venosta)
- as needed mint leaves
- as needed powdered sugar
Steps
To prepare the mini tarts with skyr and berries, start by preparing the base, so while it sets in the fridge, you can prepare the filling.
Chop the cereal cookies in a food processor, or put them in a food bag and crush them into powder with a rolling pin.
Melt the butter in a small bowl and pour it over the cookies. Mix the mixture to ensure all the cookies are moistened with butter.
Divide the mixture into the 6 tart pans (ideally with removable bottoms). Compact the mixture with your hands or a glass, both on the bottom and the sides of the pans. Refrigerate for about 30 minutes.
Wash and clean strawberries, raspberries, blackberries, blueberries, currants, and place them in a saucepan. Add sugar and lemon juice. Bring to a boil, then blend everything with an immersion blender. Return to the heat, bring to a boil again, and let it boil for 3-4 minutes until the mixture thickens a bit. Set aside to cool.
Place skyr, cream cheese, sugar, the grated zest of a previously washed lemon, and salt in a bowl. Mix well until you get a homogeneous mixture.
Spread the berry sauce over the tart bases. Also, add the skyr cream and spread it evenly. Refrigerate for a couple of hours.
Before serving, decorate the tarts with previously washed and dried strawberries, raspberries, blackberries, blueberries, and currants, some mint leaves, and powdered sugar to taste.
Suggestions
Preferably use tart pans with removable bottoms; they are very practical, and the tarts come out without problems and without the risk of breaking them!
