Orange marmalade and liqueur make a sinfully rich citrus filling for this pretty dessert tart.
Prepare the Almond Crust and set aside.
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.
Prepare tart up to 24 hours ahead. Cover and refrigerate.
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.