Chocolate-Orange Tart with Almond Crust

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READY IN: 1hr 10mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups toasted blanched almonds
  • 14
    cup packed brown sugar
  • 14
    cup butter or 1/4 cup margarine, melted
  • 34
    cup whipping cream
  • 1
    cup semisweet chocolate piece
  • 2
    teaspoons orange liqueur or 2 teaspoons brandy (optional)
  • whipped cream (optional)
  • candied orange peel (optional)
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DIRECTIONS

  • Combine almonds and brown sugar in a food processor or blender container.
  • Process or blend nut mixture one-third at a time until nuts are finely ground.
  • Transfer to a mixing bowl.
  • Stir in flour.
  • Add melted butter.
  • Stir until well mixed.
  • Press mixture evenly onto the bottom and 1 inch up the side of a 9 inch tart pan with removeable bottom or a 9 inch springform pan.
  • Bake ina 325 degree oven about 20 minutes or until golden brown and firm to the touch.
  • Cool crust on a wire rack.
  • While crust is cooling, bring whipping cream just to boiling, stirring occasionally.
  • Remove from heat.
  • Whisk in chocolate until smooth.
  • Whisk in liqueur or brandy if desired.
  • Cool for 30 minutes or until filling begins to thicken but is still pourable.
  • Spread marmalade onto bottom of crust.
  • Pour filling over marmalade.
  • Cover and chill for several hours or until filling is firm.
  • Before serving, remove side of pan.
  • Garnish with whipped cream and candied orange peel curls.
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