Just a quick one
I have a recipe for a tart that requires you to chop up a chocolate bar and allow it to melt on a blind baked crustand then pour on the filling and bake it again. When this item is cooled it is wonderful tasting but I have one problem with it when all that chocolate cools the whole thing turns in to something of a chocolare bar. I was thinking a way to remedy this might be to use a ganache I think this would be very rich and tasty but I have one question. Will this cause any kind of problem with the ganache to be baked in the tart. I was worried that it might seperate or something or would it just stay together and act like a normal ganache after it is baked.