Ingredients
3 c plus 12 halves California walnuts, toasted.
1/4 c simple syrup, divided
6 T unsalted butter, melted
12oz dark Belgian chocolate
1 1/2 c heavy cream
2 T Grand Marnier
Zest of 2 large oranges, to candy for garnish
Powdered sugar, as needed
Preparation
(1) Toast walnuts in a 350F oven for 5-10 minutes. (2) In a food processor, coarsely chop 3 cups of walnuts for crust. (3) Place chopped walnuts in a bowl, add 2 T of simple syrup and melted butter, mix well. (4) Place mixture in a 10-inch fluted tart pan with removable bottom and press into pan to form a crust. Firm in freezer about 10 minutes. (5) Use a knife to break chocolate into small shards. (6)In a medium saucepan, bright cream tot a boil, add chocolate and remove from heat. Stir until smooth. (7) Stir in Grand Marnier. Pour mixture into tart mold and refrigerate 4 hours or overnight. (8) Ina saute pan, combine the remaining simple syrup and zest. Cook over medium heat until most of the water has evaporated and zest is translucent, 2-3 minutes. Remove from pan and cool. Garnish tart with powdered sugar dusted walnut halves and candied zest.
