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Rodda’s Cornish clotted cream chocolate ganache tart with Campari blackcurrant sauce

A rich and indulgent tart

This classic chocolate tart uses clotted cream to make it even more silky smooth and delicious.
ingredients 22 ingredients
Prep Cooking
user icon Serves people
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  • For the tart:
  • 375g shortcrust pastry
  • 150ml double cream
  • 150ml clotted cream
  • 2 teaspoons of caster sugar
  • 1 pinch of fine sea salt
  • 50g unsalted butter, (at room temperature)
  • 200g dark chocolate (70%)
  • 50ml whole milk
  • sea salt flakes
  • For the Coffee Salted Caramel Sauce:
  • 200g caster sugar
  • 230ml Double cream
  • 100g unsalted butter
  • 2 tablespoons of instant espresso or coffee powder
  • 1 tablespoon pure vanilla extract
  • Pinch of sea salt
  • For the Campari and Blackcurrant Sauce:
  • 4 tbsp caster sugar 
  • 2 tbsp Blackcurrant jam 
  • 1 tbsp water 
  • 2-3 tbsps Campri


  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Roll out the pastry and use it to line a 23cm greased tart tin.
  3. Cover with baking paper, fill with dried beans and bake blind for 10 to 15 minutes. Remove the beans and bake again for 15 minutes, or until golden.Put the creams, sugar and fine sea salt in a pan and bring to the boil. Remove as soon as the mixture boils up.
  4. Once the pan has been taken off the heat, add the butter and snap in the chocolate. Stir until blended.
  5. Then stir in the milk. Keep stirring till it becomes shiny.
  6. Pour the mixture into the tart shell and leave at room temperature for 2 hours to set.


For the Coffee Salted Caramel Sauce:

  1. Stir together the sugar and water in a small saucepan until the sugar is completely dissolved. Place the pan over medium-high heat and bring to a boil.
  2. Without stirring but swirling the pan occasionally, let the sugar boil until it turns amber in colour. Give the pan a few good swirls to make sure it’s evenly cooking, then remove from the heat.
  3. Immediately add the cream, butter, and coffee powder and swirl until the caramel is smooth and uniform in colour. Return to heat and bring to the boil, whisking constantly until smooth.
  4. Whisk in the vanilla and salt, remove from heat, and set aside until ready to use.


For the Campari and Blackcurrant sauce:

  1. Place all ingredients in the pan and place over a medium heat.
  2. Heat until simmering and allow to bubble until reduced to a desired consistency. (approximately 2-3 minutes).
Note – the syrup will begin to thicken as it cools.
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Comments (3)

Mike says: 02 Oct 2023 at 4:45 pm

Scrumptiously good!!

Claire Hambly says: 22 Aug 2022 at 9:19 am

Printable versions will be coming soon! :)

helen says: 28 May 2022 at 5:59 am

Please do you have a printable version of all these recipes? My kitchen is a long way from the kitchen!

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Philleigh Way is the only purpose built cookery school in Cornwall that offers a wide range of different courses. Located on the beautiful Roseland Peninsular near Truro, they offer exceptional cookery courses that give a true taste of Cornwall.

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