Chocolate Orange Truffle Tart

My brother-in-law squealed with delight when he first tasted this one! Very rich desert,and a little goes a long way. Hope you enjoy. Cooking time is mostly for chilling. Recipe by Carol Hird for 37th Pillsbury bake-off.

• Ready In: 1 hr 20 mins
• Serves: 16
• Yields: 1 tart

Ingredients

• 1 (7 1/2ounce)  refrigerated pie crusts
• 1⁄2 cup  orange juice
• 1⁄4 cup sugar
• 1⁄2 cup  finely chopped  dried apricot
• 2⁄3 cup  whipping cream
• 1  egg, beaten
• 12  ounces bittersweet chocolate or 12  ounces  semisweet chocolate, chopped
• 2  tablespoons Grand Marnier
• 1⁄2 cup  apricot jam
• 3  tablespoons  orange juice
• 1⁄2 cup  whipping cream, whipped,for garnish

Directions

1. Heat oven to 450°F Using a 9 inch tart pan with removeable bottom (preferred) or 9 inch pie pan, place pie crust in pan& press in bottom and up sides of pan.
2. Trim edges if necessary.
3. Prick crust with a fork and bake for 9 to 11 minutes until light golden brown& then cool completely.
4. While crust is cooling, combine apricots, sugar and 1/2 cup of orange juice in small saucepan and cook over medium heat stirring constantly until apricots are tender& most of the liquid is absorbed.
5. Cool 15 minutes.
6. In medium saucepan combine 2/3 cup whipping cream and egg.
7. Beat over medium heat with wisk for 3 minutes until mixture boils and slightly thickens.
8. Remove cream& egg mixture from heat and add chopped chocolate, stirring until smooth.
9. Stir in apricot mixture and orange liqueur.
10. Place saucepan in a bowl of ice and beat 2 minutes with a hand mixer or until mixture is cool.
11. Spread mixture in cooled baked crust and refrigerate 2 hours or until filling is set.
12. While tart is chilling, mix 3 tbsp of orange juice and 1/3 cup aricot jam blending well.
13. To serve, drizzle 2 tsp jam mixture over each slice and garnish with a dollop of whipped cream.