White Chocolate Orange Tart

FILLING
1 tb Water
1 ts Unflavored gelatin
1 1/4 c Whipping cream
9 oz Imported white chocolate;
-(such as Lindt), chopped
1/2 c Chilled whipping cream
2 ts Vanilla extract

-OTHER INGREDIENTS-
White chocolate shavings
Fresh mint leaves
Fresh or candied rose petals

FOR CRUST: Grease 11-inch-diameter tart pan with removable bottom. Finely
chop almonds in processor. Add flour, sugar and salt and grind to powder.
Add butter and cut in until mixture resembles coarse meal. Mix egg yolk,
minced orange peel and almond and vanilla extracts in small bowl. Add to
flour mixture and blend just until moist clumps form. Press dough onto
bottom and up sides of prepared pan to 1/4-inch thickness (reserve
remaining dough for another use). Refrigerate crust 30 minutes.

Preheat oven to 350o. Bake crust until golden, about 2 minutes. Transfer to
rack. Sprinkle with chopped chocolate. Let stand until chocolate melts,
about 4 minutes. Using back of spoon, carefully spread chocolate over
bottom and up sides of crust. Cover and refrigerate until ready to use.
(Can be prepared 1 day ahead.)

FOR FILLING: Place 1 Tbsp water in heavy small saucepan. Sprinkle gelatin
over. Let stand 5 minutes to soften. Add 1 1/4 cups whipping cream to
gelatin mixture and stir over medium-low heat until gelatin dissolves. Add
9 oz white chocolate and stir until melted and smooth. Pour into large
bowl. Refrigerate until cool but not set, stirring occasionally, about 10
minutes.

Meanwhile, using electric mixer, beat 1/2 cup chilled whipping cream and
vanilla extract in medium bowl to stiff peaks. Fold whipped cream into
white chocolate mixture. Spoon filling into crust; smooth top. Refrigerate
tart until filling is set, about 4 hours. (Tart can be prepared 1 day
ahead. Cover and keep refrigerated.)

Sprinkle white chocolate shavings over tart. Garnish with mint leaves and
rose petals and serve.

Serves: 8