Gin and Valencian Orange Tonic Chocolate Tart

A sweet shortcrust pastry base filled with delicious dark chocolate ganache and flavoured with gin and Valencian Orange Tonic Water.


  • Pastry Base
  • 175g Plain Flour, plus extra for dusting
  • 100g Cold Butter, diced
  • 1tbsp Icing Sugar
  • 1 Egg Yolk
  • OR
  • 1x pack (350g) Sweet Shortcrust Dessert Pastry
  • Chocolate Filling
  • 300 ml Double Cream
  • 10g Caster Sugar
  • 50g Unsalted Butter, (at room temperature)
  • 250g Dark Chocolate, (70%)
  • 2 Large Oranges (and the rind)
  • 20ml of Fentimans Valencian Orange Tonic Water
  • 20ml of Gin
  • 2 pinches of Fine Sea Salt


  1. Preheat your oven to 180C/160C Fan/Gas 4
  2. Roll out the pastry to around the thickness of a £1 coin and use it to line a 24cm greased tart tin. Fix any patches or gaps with excess pastry making sure it’s all smooth and neatly trimmed to the top of the tin.
  3. Cover with parchment paper, fill with dried beans and blind bake for 12 to 15 minutes, remove beans carefully and bake again for around 15 minutes, or until golden brown.
  4. Put the cream, sugar and 1 pinch of sea salt into a pan and slowly bring to the boil
  5. As soon as you see bubbles forming and the cream starts to boil, remove off the heat, add the butter and break in the chocolate. Stir until blended and smooth.
  6. Leave to cool for around 10 minutes, add the gin, Valencian Orange Tonic Water and the juice of the oranges and keep stirring till shiny and combined.
  7. Pour into the tart shell and leave at room temperature for 4 hours to set.
  8. Sprinkle sea salt flakes and orange rind lightly all over.
  9. Chill for 30 minutes before serving with with a scoop of ice-cream or fresh cream.
  10. Enjoy!
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