Orange marmalade and liqueur make a sinfully rich citrus filling for this pretty dessert tart.

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Ingredients

Directions

  • Prepare the Almond Crust and set aside.

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  • For filling, in a small saucepan, heat whipping cream to simmering. Remove from heat; whisk in semisweet chocolate until smooth. Whisk in Grand Marnier or other liqueur, if you like. Cool until filling begins to thicken, but is still pourable, about 30 minutes.

  • Spread marmalade over bottom of cooled crust. Pour the chocolate filling over marmalade. Cover; chill for about 20 minutes or until filling isn't quite set.

  • Using a vegetable peeler, shave the white chocolate and sprinkle over the tart. Cover and chill for about 2 hours or until filling is firm. Makes 10 to 12 servings.

Tips

Prepare tart up to 24 hours ahead. Cover and refrigerate.

Nutrition Facts

286 calories; 21 g total fat; 31 mg cholesterol; 11 mg sodium. 25 g carbohydrates;

Almond Crust

Ingredients

Directions

  • Combine almonds and brown sugar. In a food processor bowl or blender container, process or blend, a portion at a time, until nuts are finely ground. Transfer to mixing bowl. Stir in flour. Add melted butter, stirring until well combined. Press mixture onto bottom and 1 inch up sides of a 9-inch tart pan with removable bottom, or a 9-inch springform pan. Bake in a 325 degree F oven about 20 minutes or until golden and firm to the touch. Cool on a wire rack.

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