I think Mercutio plagued my tart. Look at the pock marks! How dare he. What did I ever do to him? I didn't even know Romeo.
The recipe I used instructed me to whisk eggs, then whisk in a caramel cream, then whisk in a chocolate mixture. All of that whisking created a million air pockets! Attention pastry chefs: What can I do differently the next time to create a smoother filling, aside from making an entirely different ganache filling that isn't baked? Maybe buying a tart at a bakery?