<http://schema.org/recipeInstructions>
" Heat oven to 350\u00B0F. Have ready a 9-in. tart pan with removable bottom. Crust: Mix ingredients in a bowl until moistened. Press over bottom and up pan sides. Bake 15 minutes 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 Tbsp 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 Tbsp liqueur and the sugar until stiff peaks form. Spoon into a pastry bag; pipe around edge of tart. Garnish with candied peel. Candied Orange Peel Using a vegetable peeler, remove orange part of peel from 1 orange in 2-in. 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."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9583/chocolate-orange-tart-120822/>