cooking in advance - wise cooks do you have any advice please?!

[DestinationUnknown]

ok, I want to do as much cooking today for people coming for dinner tomorrow. What can I do today and what should I leave until tomorrow?

Chocolate tart - can I make it all today and put in fridge, or should I just make pastry but not bake today, or should I bake the pastry shell and do filling tomorrow?

Potato gratin - make today and reheat tomorrow or all tomorrow?

Mackerel pate - do it all today should be ok in fridge? Just smoked mackerel fillet + cream cheese, chives, lemon juice & butter.

Bread rolls - make dough this morning, leave in fridge to rise, second proving tomorrow early evening? Or make dough this evening? Or make it all tomorrow?

Thanks!

I would do all of that today!

Potato gratin and pate will be fine in the fridge.

I would part bake the rolls today and finish off tomorrow so they are hot and yummy for dinner tomorrow.

Choc tart will be fine too unless you serve it warm.

thanks! that's was I was hoping someone would say - didn't want to serve anything stale or soggy.

part baking (I am new to baking bread) - how long do I bake them for to do that?

I've done it on hols, to have hot rolls for breakfast. Take it out when the bread is 'set' if you see what I mean - about half way through cooking. It will be pale and interesting! Finish it off next day.

ok, so it looks like bread rolls rather than dough, just hasn't browned I guess.

thanks again - better get baking, lots to do!