Chocolate-Orange Tart
Source of Recipe
Woman's Day Magazine
List of Ingredients
Crust
1 3/4 cups chocolate graham cracker crumbs (13 to 14 whole crackers)
1/2 cup sliced almonds, toasted, cooled and finely chopped
1/3 cup sugar
7 Tbsp butter, melted
2 cups (12 oz) semisweet chocolate chips
1 1/2 cups heavy (whipping) cream
4 Tbsp orange-flavored liqueur (such as Grand Marnier)
2/3 cup sweet orange marmalade
2 Tbsp sugar
You also need: pastry bag fitted with a large star tip
Garnish: Candied Orange Peel (directions follow)
Recipe
1. Heat oven to 350F. Have ready a 9-in. tart pan with removable bottom.
2. Crust: Mix ingredients in a bowl until moistened. Press over bottom and up pan sides. Bake 15 minutes or until lightly browned around edges.
3. Heat chocolate chips and 1 cup cream in a saucepan over low heat, stirring until chocolate melts and mixture is smooth. Remove from heat, stir in 3 Tbsp liqueur and let stand 15 minutes.
4. Meanwhile spread marmalade over bottom of crust. Pour on chocolate mixture; refrigerate 4 hours or until firm.
5. Shortly before serving: Remove pan sides. Beat remaining 1⁄2 cup cream and 1 Tbsp liqueur and the sugar until stiff peaks form. Spoon into a pastry bag; pipe around edge of tart. Garnish with candied peel.
Candied Orange Peel Using a vegetable peeler, remove orange part of peel from 1 orange in 2-in. lengths. Cut in long, narrow strips. Cook in boiling water 1 minute, drain, then cook in light corn syrup to cover about 2 minutes until translucent. Lift peel from syrup with a fork; roll in sugar and place on oiled wax paper to dry. To curl strips, twist them around wooden skewers before drying.
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