White Chocolate Orange Tart

White Chocolate Orange Tart

Crust:
1 1/4 cups blanched slivered almonds (about 5 ounces)
1 1/4 cups flour
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup chilled unsalted butter, cut into pieces
1 egg yolk
2 teaspoons minced orange peel (orange part only)
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

3 ounces semisweet chocolate, finely chopped

Filling:
1 tablespoon water
1 teaspoon unflavored gelatin
1 1/4 cups whipping cream
9 ounces imported white chocolate (such as Lindt), chopped

1/2 cup chilled whipping cream
2 teaspoons vanilla extract

White chocolate shavings
Fresh mint leaves

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 bow.  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 350 degrees.  Bake crust until golden, about 25 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).
Filling: Place 1 tablespoon 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 ounces 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.  Sprinkle white chocolate shavings over tart. Garnish with mint leaves.  Serve