Chocolate-Sesame Tarte Soleil
Use a serrated knife to finely chop the chocolate: The finer it is, the easier it will be to shape the tarte. For the decorating technique, see our step-by-step guide.
We love making multiple batches of piecrust a few weeks before the holiday, when the kitchen is quiet. It's important to do it one recipe at a time, but there's no need to wash the food processor in between -- just be sure you remove as much of the dough as possible after each batch. Then form the dough into disks (one per crust), wrap in plastic, and freeze in resealable plastic bags for up to three months.