Ingredients:

  • 1 ½ cups All-Purpose Flour
  • ¼ cup Granulated Sugar
  • ½ cup (113g) cold, cubed Unsalted Butter
  • 2–3 tablespoons Ice Water
  • ¼ cup Campari Liqueur
  • ¼ cup Sweet (Red) Vermouth
  • 2 tablespoons London Dry Gin
  • 10 oz (285g) High-Quality Dark Chocolate (70% cacao), finely chopped
  • 1 cup (240 ml) Heavy Cream (35% fat)
  • 2 tablespoons room temperature Unsalted Butter
  • Zest of 1 large orange
  • Pinch of Flaky Sea Salt

Instructions:

  1. For the Shortbread Crust: Pulse flour and sugar in a food processor. Add cold, cubed butter and pulse until mixture resembles coarse sand. Slowly stream in ice water until the dough just comes together. Form into a disk, wrap, and chill for at least 30 minutes.
  2. Roll out the dough and carefully press it into a 9-inch tart pan with a removable bottom. Trim edges. Chill again for 15 minutes.
  3. Blind Bake: Prick the bottom of the crust. Line with parchment paper and fill with pie weights. Bake at 375°F (190°C) for 15 minutes. Remove weights and bake until pale golden (5–7 minutes more). Cool the crust completely.
  4. In a saucepan, gently heat the heavy cream until it just simmers around the edges. Do not boil. In a separate, small, heatproof bowl, combine the Campari, Vermouth, and Gin.
  5. Place chopped dark chocolate in a medium heatproof bowl. Pour the hot cream over the chocolate and let it stand undisturbed for 5 minutes.
  6. Gently whisk the cream and chocolate starting from the center until smooth and glossy. Whisk in the soft butter until fully incorporated. Then, slowly whisk the Negroni alcohol mixture into the chocolate base until fully combined.
  7. Pour the warm ganache mixture carefully into the completely cooled crust. Gently tap the tart on the counter to release any air bubbles.
  8. Refrigerate for a minimum of 4 hours, or until the centre is firm to the touch. Just before serving, remove the tart from the pan. Top with thin strips of fresh orange zest and a light sprinkle of flaky sea salt.