Chocolate Macaroon Tart

Preheat oven to 350°F. Spray 9-inch tart pan with removable bottom with nonstick cooking spray. In food processor with knife blade attached, pulse macaroons until fine crumbs form. Sprinkle crumbs into prepared pan. With hand, press crumbs onto bottom and up side of pan. Bake crust 10 to 12 minutes or until golden-brown; cool completely on wire rack (about 30 minutes).

In 1-quart saucepan, heat 3/4 cup cream to boiling on medium. Remove from heat. Add chocolate; with wire whisk, whisk until melted and smooth. Stir in liqueur and vanilla. Pour chocolate mixture into tart shell. Refrigerate 2 hours or until set.

When ready to serve, in small bowl, combine sugar and remaining cream. With electric mixer on medium speed, beat cream until soft peaks form.

With vegetable peeler, from orange, remove 3" by 1/2" strip of peel. With paring knife, scrape off and discard white pith from peel; very thinly slice peel lengthwise. One at a time, wrap each strip around chopstick or pencil and hold 10 to 15 seconds or until curled. Garnish tart with whipped cream and citrus curls.