Chocolate-Orange 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.