Toasted Walnut and Chocolate Tart

  • Yield: 12 servings
  • Prep: 25 mins
  • Cook: 15 mins


3cups California walnuts, toasted
12-- halves California walnuts, toasted
1/4cup simple syrup, divided use (in a small covered saucepan, simmer ¼ cup sugar and ¼ cup water for 4 minutes to dissolve crystals)
6tablespoons (3/4 stick) unsalted butter, melted
12ounces dark Belgian chocolate
1-1/2cup heavy cream
2tablespoons Grand Marnier
-- Zest of 2 large oranges, to candy for garnish


  1. Toast walnuts in a 350F 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 tbsp. of the simple syrup and the melted butter, mix well.  Place mixture in a 10” 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).

  2. 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.

  3. In a small nonstick sauté pan, combine the remaining 2 tbsp. 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.

  4. 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.


Nutritional Info *per serving

  • Calories 540
  • Glycemic Load 0
  • Fat 46g
  • Saturated Fat 18g
  • Polyunsaturated Fat 16g
  • Monounsaturated Fat 10g
  • Cholesterol 60mg
  • Sodium 25mg
  • Potassium 320mg
  • Carbohydrate 29g
  • Fiber 4g
  • Sugars 17g
  • Protein 7g
  • Trans Fat 0.5g
  • Vitamin A 15%
  • Vitamin C 0%
  • Calcium 6%
  • Iron 20%