Make Ahead

Chocolate-Caramel Tart With Skyr & Blueberries

June 25, 2018
10 Ratings
Photo by Bobbi Lin
  • Prep time 4 hours
  • Cook time 1 hour
  • Serves 12
Author Notes

Skyr, the Icelandic wonder dairy, has a lovely tangy flavor which gives the caramel a slight sour taste. The blueberries add freshness, the white chocolate some sweetness, and the sprinkle of salt magically brings everything together. A different kind of a tart, for sure, but absolutely delicious and a guaranteed crowd-pleaser. This recipe comes from my book ‘From the North’ and is reprinted by permission of Page Street Publishing Co., 2018. —Katrín Björk

What You'll Need
  • For the tart shell
  • 1 stick butter
  • 3 tablespoons powdered sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups flour
  • 3 tablespoons unsweetened cocoa
  • 1/2 teaspoon salt
  • For the caramel filling and toppings
  • 3 cups whole milk
  • 2 cups unflavored skyr
  • 1 cup sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons white chocolate chips
  • several drops coconut oil
  • 1 handful freeze-dried blueberries, for garnish
  • 1 handful fresh blueberries, for garnish
  • 1 cup heavy cream
  • 2 tablespoons Kahlúa
  1. For the tart shell
  2. In a food processor, pulse the butter and powdered sugar until smooth, then add the egg yolk and vanilla and pulse a few more times.
  3. Add the flour, cocoa and salt and pulse until just incorporated. With your hands, press the dough evenly into a 8-9 inch pie pan (I use tart pan with loose bottom) then chill for 1 hour.
  4. Preheat the oven to 375°F. Prick the tart shell a few times with a fork and if you have them, add pie weights on top of a piece of parchment paper to keep the crust from rising. Bake for 15 minutes. Let cool completely before adding filling.
  1. For the caramel filling and toppings
  2. Whisk the milk, skyr, sugar and baking soda in a large pot. Bring to a boil while stirring constantly, then lower heat to low and let simmer for 30-45 minutes, or until you have a smooth amber-colored caramel. While making the caramel, it will foam, so use a large pot or divide the mixture into two pots to make it easier and to avoid the caramel from boiling over. Don't let the foam scare you, just keep an eye on the caramel and make sure it doesn't burn. Stir and scrape the bottom of the pot every 3-5 minutes.
  3. Add salt to the caramel before pouring it through a strainer and let cool to room temp. before pouring it into the pre-baked tart shell. Chill in the refrigerator for at least 3 hours.
  4. Melt the chocolate over a warm water bath or in a double boiler, then stir in few drops of coconut oil. Using a fork or a pastry brush drip a Jackson Pollack inspired pattern of dribbles and drops on the tart. Decorate with crushed freeze-dried berries and fresh blueberries.
  5. Whip the cream with the Kahlua until soft peaks form; serve on the side.

See what other Food52ers are saying.

  • Perry Tsai
    Perry Tsai
  • Katrín Björk
    Katrín Björk
  • Karl Riffert
    Karl Riffert
  • Baker123

16 Reviews

Perry T. June 2, 2020
Be extremely careful with the tart shell, it's incredibly delicate. I tried this three times and broke the shell each time when trying to manipulate from a regular pie pan. Should have used a springform or tart pan. I'm also having problems with the caramel not setting.
Karl R. September 2, 2018
I had the exact problem as Baker123. I've made caramel several times but this recipe simply didn't work. The caramel never got nearly thick enough and didn't turn a proper caramel colour. Too bad because I was really looking forward to trying this. I had to use a previous caramel chocolate recipe for the filling, but kept the crust, the white chocolate drizzle and used wild blueberries on top.
Baker123 August 25, 2018
I tried this, the pastryvworked well but the filling produced a lot of gelatinous rubbery stuff. Is this what we scrape the bottom of the pan for and strain out? The strained liquid tastes nice.
Katrín B. August 25, 2018
Hi there Baker123. You scrape the bottom of the pot so that the caramel won't stick to it and burn :) and I pour it through a strainer to make absolutely sure there are no lumps as some gelatin lumps will form but it shouldn't be a lot, the rest should melt and make the "dulce de leche" gooey and sticky (yet smooth). How did it set in the fridge for you? Did the final tart come out ok? It sounds promising you liked the flavor of the caramel :D
Baker123 August 25, 2018
Sadly the caramel didn’t set at all, it’s been in the fridge for about 6 hours and it’s still as runny as it went in.
Katrín B. August 26, 2018
Oh no! I am so terribly sorry to hear that. Been thinking about what has gone wrong - maybe you didn't cook the caramel long enough? Did it reach a nice dulce de leche color? I'm mortified this didn't work out for you, I tested this recipe million times when I wrote it for the book so I felt very confident it was 100%.
Carmel M. August 7, 2018 is a great site for equivalents:
Carmel M. August 7, 2018
Carmel M. August 7, 2018
Look on line for weight equivalents. Then you can measure out whatever you need...except for handful and drops.
Catherine August 7, 2018
Please, can you add the weight measurements to the recipe? It makes it much easier to scale to a smaller size for my household of one.
Carmel M. August 7, 2018
Everything should be able to be halved by measurements stated. Can't weigh everything.
Catherine August 7, 2018
I respectfully disagree, Carmel. Even 5g of salt can be weighed with the proper scale. Much easier to scale up or down with weight, especially weighing in metric.
Katrín B. August 8, 2018
Hi Catherine. I hear you and I agree, it is always the best to write recipes with accurate measurements, especially when folks want to scale up and down. Unfortunately, the average American doesn't have a food scale so I have gotten used to writing in cups and spoons (even though I am European and prefer grams and ml). I will take your thoughts into consideration for my next recipe. Thank you.
Carmel M. August 7, 2018
This looks wonderful! Where would you get Skyr in the US? Thank you!
Katrín B. August 7, 2018
Hi there Carmel, you can find skyr in all major grocery stores in the US, right next to the yogurt. I recommend a brand called Icelandic Provisions, they are my personal favorite!
Carmel M. August 7, 2018
Thank you! Going to market today and will look for it. Have a great day!