Toasted Walnut and Chocolate Tart
Courtesy of Walnut Marketing Board 12 Servings • 5 Min. Prep Time • 25 Min. Cook Time • 4 Hr. Chill Time • Your favorite hot coffee A tall glass of cold milk| Ingredients |
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| 3 c. PLUS 12 halves California walnuts, toasted |
| 6 Tbsp. unsalted butter, melted |
| 12 oz. dark Belgian chocolate |
| 1-1/2 c. heavy cream |
| 2 Tbsp. Grand Marnier |
| zest of 2 large oranges, to candy for garnish |
| 1/4 c. sugar, for simple syrup (see print copy for instructions) |
Directions:
To make simple syrup:
1. In a small covered saucepan, simmer 1/4 c. sugar and 1/4 c. water for 4 min. to dissolve crystals)
Directions:
1. Toast walnuts in a 350°F oven for 5 to 10 min. In a food processor coarsely chop 3 c. walnuts for crust. Place chopped walnuts in a bowl, add 2 Tbsp. 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 min.).
2. Use a knife to break chocolate into small shards. In a med. 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 hrs. or overnight.
3. In a small nonstick sauté pan, combine the remaining 2 Tbsp. simple syrup and the orange zest. Cook over med. heat until most of the water has evaporated and the zest is translucent, 2 to 3 min. 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. Garnish slices with powdered sugar-dusted walnut halves and candied orange zest.
