Chocolate-Caramel Tart With Skyr & Blueberries

By Katrín Björk
June 25, 2018
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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

Serves: 12
Prep time: 4 hrs
Cook time: 1 hrs

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
  1. 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.
  2. 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.
  3. 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.

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. 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.
  2. 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.
  3. 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.
  4. Whip the cream with the Kahlua until soft peaks form; serve on the side.

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