CHOCOLATE-ORANGE TART

CRUST:
1 3/4 cups chocolate graham cracker crumbs
1/2 cup sliced almonds, toasted, cooled and finely chopped
1/3 cup sugar
7 tbs. butter, melted

2 cups semisweet chocolate chips
1 1/2 cups heavy whipping cream
4 tbs. orange flavored liqueur
2/3 cup sweet orange marmalade
2 tbs. sugar
Pastry bag fitted with large star tip
Candied orange peel (recipe below)

Heat oven to 350 degrees. Have ready 9 inch tart pan with removable bottom.
CRUST: Mix ingredients in a bowl until moistened. Press over bottom and up pan
sides.Bake 15 min. or until lightly browned. 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 tbs. liqueur and let stand 15 min. Spread
marmalade over bottom of crust. Pour on chocolate mixture, refrigerate 4
hours. SHORTLY BEFORE SERVING: Remove pan sides, beat remaining 1/2 cup cream and
1 tbs. liqueur and the sugar until stiff peaks form. Spoon into a pastry bag,
pipe around edge of tart. Garnish with CANDIED ORANGE PEEL: Using a vegetable
peeler, remove orange part of peel from 1 orange in 2 inch lengths. Cut in
long narrow strips. Cook in boiling water 1 min. drain, then cook in light corn
syrup to cover about 2 min. 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 shewers before drying. This Tart will serve 16.