Dark Chocolate and Orange Tart w/Toasted Almonds

FOR CANDIED ORANGE PEEL: Using vegetable peeler, remove peel (orange part only) from orange in strips. Cut strips into matchstick-size pieces and place in small saucepan. Cover w/cold water; bring to boil. Cook 30 seconds; drain. Rinse saucepan; add 1/4 c sugar, 2 Tbsp water, and peel. Stir over medium-low heat until sugar dissolves. Simmer until peel is translucent and syrup is thick, about 20 mins. Using tines of fork, transfer peel to plate and cool. (Can be made 1 day ahead. Cover and store at room temperature).

FOR CRUST: Using electric mixer, beat butter, sugar, cinnamon, and salt in large bowl until smooth. Beat in cocoa powder. Add flour and beat until dough comes together in moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm, at least 1 hour and up to 1 day.

Roll out dough between sheets of waxed paper to 11“ round. Peel off top sheet of paper. Invert dough over 9” diameter tart pan with removable bottom; peel off paper. Gently press dough into pan. Press dough overhang in to form double-thick sides. Pierce dough all over w/fork. Refrigerate 30 mins.

Preheat oven to 375 degrees. Bake crust until sides look dry and bottom looks bubbly, about 14 mins. Transfer crust to rack. Using back of spoon, press up sides of dough if falling. Cool completely.

FOR FILLING: Toss almonds, sugar and cinnamon in small bowl. Chop all but 2 strips of peel. Sprinkle chopped orange peel, then almond mixture over bottom of prepared crust. Place cream in heavy medium saucepan. Bring to a simmer. Remove from heat. Add chocolate and whisk until chocolate melts and mixture is smooth; mix in Grand Marnier. Pour into crust. Refrigerate until filling is firm, at least 3 hours. Garnish w/remaining 2 orange peel strips. Using a sharp knife, gently loosen crust from pan sides. Remove sides. Cut tart into wedges; serve cold.