I'm not so sure it needs to be chilled that much. IIgnoring the FDA, I would leave the tart covered at a nice cool temp. If it's to soft to slice, that another thing. Wait, 1 to 1 on the choco and cream. Your probably right, it needs to set.Just keep air away from it in the icebox, and don't bring it to room temp to quickly.
If you're using a fluted pan, make it pretty. If it's straight don't hesitate to make the crust a little more rustic looking, with the ganache it's a nice contrast. Good cocoa is a nice garnish if sparingly used, maybe on the plate.
sorry, been giving orders all day, it'll be fab! |