Place toasted almonds in food processor with metal blade in place; process until finely ground.
Add margarine, sugar and egg yolk; process until dough forms a ball. Chill 1 hour.
Spray 9-inch tart pan (with removable bottom) generously with nonstick cooking spray. Press dough into bottom and up sides of tart pan. Dough will be sticky.
Bake at 350°F for 12 to 15 minutes, until shell is golden brown. Remove from oven and cool.
In small bowl, whisk together honey, cocoa powder, orange peel and 2 teaspoons warm water.
To assemble tart, spread chocolate filling into cooled tart shell. Arrange sliced strawberries in overlap-ping rings to cover.
Refrigerate until ready to serve.