Toasted Walnut and Chocolate Tart

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


3 cups California walnuts, toasted
12 -- halves California walnuts, toasted
1/4 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 (3/4 stick) unsalted butter, melted
12 ounces dark Belgian chocolate
1-1/2 cup heavy cream
2 tablespoons 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.




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