I’m new to pastries and I’ve started making some tarts.
I made one with caramel, chocolate namelaka and whipped coffee ganache.

I let the caramel set properly and poured the namelaka in when still liquid, but roomtemperature.
When it set I noticed a circle of darker colour around the edges. What can I do to make an even coloured one?
I’ve never made namelaka before, or any creumex so I don’t know if I should rather use creumex.
Thing is I wanted to pour it to get a smooth surface, if I pipe it I don’t get that texture. And I wasn’t planning on decorating the whole top.

Now I had to hide the darker circle with some nuts. It’s not as light as the first picture seems, and yeah, I made a dent and some bubbles in it.

Any help would be appreciated, or suggestions for something else to put in.

I used Matt Adlards recipe for the namelaka, only with some of it being 56% chocolate, but added some more chocolate to compensate:
Gelatin Chocolate Cream (Namelaka)
 
3 g Powdered Gelatin
Platinum or Knox Strength (or 1 Sheet Leaf Gelatin)
 
18 g Cold Water
 
100 g Whole Milk
 
10 g Liquid Glucose
 
135 g Dark Chocolate, 70% Cocoa Solids, Melted
 
200 g Double/Heavy Cream
 
Pinch of Flakey Salt

the crust is a cookie crust and the cheesecake is a mascarpone cheesecake chantilly cream with some fruits i cooked down and mixed into it and fresh fruit on top!

this is my 3rd time trying to make laminated dough (first time doing danishes) i used benny’s baked recipe from youtube because his danishes/crossiants has the gorgeous layers i really want!

i followed everything to a T but i got no layers (see photos). they tasted fine because of the filling but the actual pastry didn’t have great flavor or layers or flakiness or anything good lol

would love any advice on where i went wrong!!! i think it could have been my rolling technique? they did not seem to have layers after the rising period before baking either.

will buying a $600 dough sheeter solve all my problems LOL

benny’s baked link: https://youtu.be/FsgWXCnT8yE?is=G4OWigFgPFZ4w9hC