Woman's Day: Chocolate-Orange Tart

I remember when someone online (Facebook? Reddit?) mentioned this tart.  They were searching for the original recipe because theirs seemed wrong somehow.  And the more I thought about it, the more I remembered how much I love orange marmalade, and the more this tart sounded delicious.  So of course I found my way to the original recipe so that I could also partake.  And it's definitely worth it.

Note: I opted not to make candied orange peel this time around, so I can't vouch for that part of the recipe.  Mine came in a bag from Amazon.

Chocolate-Orange Tart
From Woman's Day magazine, September 2003

1¾ cups chocolate graham cracker crumbs (13 to 14 whole crackers)
½ cup sliced almonds, toasted, cooled and finely chopped
⅓ cup granulated sugar
7 tablespoons unsalted butter, melted
2 cups (12 ounces) semisweet chocolate chips
1½ cups heavy cream, divided use
4 tablespoons orange-flavored liqueur, such as Grand Marnier, divided use
⅔ cup sweet orange marmalade
2 tablespoons powdered sugar
Candied Orange Peel

Heat oven to 350°F. Have ready a 9-inch tart pan with removable bottom.

Mix graham cracker crumbs, chopped almonds, sugar, and melted butter in a bowl until moistened. Press over bottom and up pan sides. Bake 15minutes or until lightly browned around edges.

Heat chocolate chips and 1 cup cream in a saucepan over low heat, stirring until chocolate melts and mixture is smooth. Remove from heat, stir in 3 tablespoons of the liqueur and let stand 15 minutes.

Meanwhile spread marmalade over bottom of crust. Pour on chocolate mixture; refrigerate 4 hours or until firm.

Shortly before serving, remove pan sides. Beat remaining 1⁄2 cup cream and 1 tablespoon liqueur and the powdered sugar until stiff peaks form. Spoon into a pastry bag; pipe around edge of tart. Garnish with candied orange peel.

Candied Orange Peel

Using a vegetable peeler, remove orange part of peel from 1 orange in 2-inch lengths. Cut in long, narrow strips. Cook in boiling water 1 minute, drain, then cook in light corn syrup to cover about 2 minutes until translucent. Lift peel from syrup with a fork; roll in sugar and place on oiled wax paper to dry. To curl strips, twist them around wooden skewers before drying.