Toasted Walnut & Chocolate Tart
Walnut Marketing Board
With its light crunch and orangy zest, this tart will satisfy any chocolate-lover's cravings.
This is a prize-winning recipe from a California Walnuts - Culinary Institute of America recipe contest for culinary students.
- 3 cups + 12 halves California walnuts, toasted
- ¼ cup simple syrup, divided use (in a small covered saucepan, simmer ¼ cup sugar and ¼ cup water for 4 minutes to dissolve crystals)
- 6 tablespoons (¾ stick) unsalted butter, melted
- 12 ounces dark Belgian chocolate
- 1 ½ cups heavy cream
- 2 tablespoons Grand Marnier
- zest of 2 large oranges, to candy for garnish
- Toast walnuts in a 350║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 sautÚ 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.
- To serve, keep chilled until ready to serve. Remove tart from pan. To slice, use a knife dipped in hot water and wiped with a towel. Cut into 12 slices. Garnish slices with powdered sugar-dusted walnut halves and candied orange zest.