[Mezzaluna]

Here's the recipe I'm considering using. Let me know if you think it needs tweaking. It's from The Cook's Encyclopedia of Chocolate by Christine McFadden and Christine France.

How will the filling amount need to be modified to allow generous filling of the larger tart?
How far in advance can I make this without harming the filling or the crispness of the shell?

Thanks in advance for your help!!
Mezz

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Chocolate Truffle Tart
Pastry:
1 cup all-purpose flour
1/2 cup cocoa powder
1/4 cup sugar
1/2 teaspoon salt
1/2 cup butter cut into pieces
1 egg yolk
1-2 tablespoons ice water

Sift the flour and cocoa into a bowl. In a food processor fitted with a metal blade, process the flour mixture with the sugar and salt. Add the butter and process for 15-20 seconds, until the mixture resembles coarse bread crumbs.

In a bowl lightly beat the yolk with the ice water. Add to the flour mixture and pulse until the dough begins to stick together. Turn out the dough onto a sheet of plastic wrap. Use the film to help shape the dough into a flat disk. Wrap tightly; chill for 1-2 hours until firm.

Lightly grease a 9-inch tart pan with a removable base. Let the dough soften briefly, then roll it out between sheets of waxed paper or plastic wrap to an 11-inch round, about 1/2 inch thick. Peel off the top sheet and invert the dough into a tart pan. Remove the bottom sheet. Ease the dough into the pan. Prick with a fork. Chill for one hour.

Preheat the oven to 350 degrees. Line the tart with foil or baking parchment; fill with baking stones. Bake blind for 5-7 minutes. Lift out the foil with the stones, return the pastry shell to the oven and bake for 5-7 more minutes, until the pastry is just set. Cool completely in the pan on a rack.

Filling:
1-1/2 cups heavy cream
12 ounces couverture or bittersweet chocolate, chopped
1/4 cup unsalted butter cut into small pieces
2 tablespoons brandy or liqueur (**I WOULD LIKE TO OMIT THIS- ANYTHING I NEED TO KNOW IF I DO?)

In a medium pan over medium heat bring the cream to a boil. Remove the pan from the heat and stir in the chocolate until melted and smooth. Stir in the butter and brandy. Strain into the prepared tart shell, tilting the pan slightly to level the surface. Do not tough the sruface of the filling or it will spoil the glossy finish.

Chill 2-3 hours until set. To serve let the tart soften slightly at room temperature.