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)
What to do:
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.
