I made a sour cherry curd tart with a dark chocolate ganache on top (50% heavy cream : 50% dark chocolate). The first day it looked great, the ganache was smooth and no cracks were visible. The next day the ganache on top of the curd cracked and had wet spots...I made this tart for the first time and I do not know what went wrong.
Does ganache crack because of the fridge? Or is it the moisture from the curd that ruined my ganache? The tart is still very tasty but the presentation is not that nice.
I also made two shapes of the tart. One was round and the other was a classic fluted shape. The one with the fluted shape cracked more and the round one did not crack that much..is this also a factor?
Thank you in advance for your answers