Step 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.

Step 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.

Step 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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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