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

Ingredients

• 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