How bad of a mistake will I be making if I use a recipe intended for a 9" tart pan in my 10" pan? I have what I need to bake it blind.
I'm intending to use a dark chocolate ganache (chocolate/heavy cream) filling. I've found many recipes but would appreciate some that you've tried and liked. The same would hold true for crusts, including those made with nuts other than almonds.
Thanks in advance,
***It is better to ask forgiveness than beg permission.***