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Test Kitchen Tips:
•Tart dough can be prepared 1 day ahead. Store dough in refrigerator. Let stand at room temperature 10 minutes before rolling into tart shells.
•Chocolate tart can be prepared 1 day ahead. Refrigerate prepared tart, uncovered, until ganache is firm. Cover with plastic wrap and refrigerate until ready to serve.
This recipe was created by Christopher Lee, Executive Chef at New York’s Aureole restaurant.