With it's light crunch and orangy zest,
this tart will satisfy any chocolate-lover's cravings.
Toasted Walnut
and Chocolate Tart
- 3 cups + 12 halves California
walnuts, toasted
1/4 cup simple syrup*, divided use
6 tablespoons (3/4 stick) unsalted butter, melted
12 ounces dark Belgian chocolate
1 1/2 cups heavy cream
2 tablespoons Grand Marnier
Zest of 2 large oranges, to candy for garnish
- Toast walnuts in a 350º
F oven for 5 to 10 minutes.
- In a food processor coarsely
chop 3 cups walnuts for crust. Place chopped walnuts in a bowl,
add 2 tablespoons of the simple syrup and the melted butter,
mix well. Place mixture in a 10 inch fluted tart pan with removable
bottom and press into pan with your fingers to form a crust.
Put pan in freezer to firm while you complete the next step (about
10 minutes).
- Use a knife to break chocolate
into small shards. In a medium saucepan bring cream to a boil,
add chocolate and remove from heat. Stir until smooth. Stir in
Grand Marnier. Pour mixture into chilled tart mold and refrigerate
for 4 hours or overnight.
- In a small nonstick sauté
pan, combine the remaining 2 tablespoons simple syrup and the
orange zest. Cook over medium heat until most of the water has
evaporated and the zest is translucent, 2 to 3 minutes. Remove
from pan and cool.
- Keep chilled until ready
to serve. Remove tart from pan. To slice, use a knife dipped
in hot water and wiped with a towel. Garnish slices with powdered
sugar-dusted walnut halves and candied orange zest.
Makes 12 servings.
*In a small covered saucepan,
simmer 1/4 cup sugar and 1/4 cup water for 4 minutes to dissolve
crystals.
Recipe and photograph provided
courtesy of Walnut Marketing Board.
