- Cook Time
- Prep Time
- 12 ServingsServings
- 3-1/3 cups California Walnut halves
- 1/4 cup simple syrup*, divided
- 6 tbsp unsalted butter, melted
- 1-1/2 cups whipping cream
- 12 oz semi-sweet chocolate
- 2 tbsp orange liqueur
- Zest of 2 large oranges, to candy for garnish
1 Toast walnut halves in 350°F oven 8 to 10 minutes, until lightly browned. Remove 12 halves for garnish; set aside. In food processor coarsely chop remaining walnuts.
2 Transfer chopped walnuts to bowl, add 2 tbsp of simple syrup and melted butter; mix well. Place mixture in 11-inch fluted tart pan with removable bottom, press into pan (and up sides) with fingers to form crust.
3 Put pan in freezer to firm. In medium saucepan over medium heat, heat cream just up to a boil. Use knife to break chocolate into small shards. Remove from heat, stir i
4 Pour mixture into chilled crust and refrigerate for 4 hours or overnight.
5 In small nonstick pan, combine remaining simple syrup and orange zest [removed with zester in long strands].
6 Bring to boil, cook over medium heat until most water has evaporated and zest is translucent, about 2 to 3 minutes.
7 Remove from pan and cool. Keep tart chilled until ready to serve; remove tart from pan.
8 To slice, use sharp knife dipped in hot water and wiped dry. Garnish with candied orange zest and walnut halves dusted with icing sugar.
California Walnut Board