Walnuts form the perfect crunchy base for
this incredible orange and chocolate truffle-like filling.
Orange Chocolate
Truffle Tart with Walnut Crust
3 1/3 cups California Walnut halves
1/4 cup simple syrup* - divided use
6 tablespoons unsalted butter, melted
1 1/2 cups whipping cream
12 ounces semi-sweet chocolate
2 tablespoons orange liqueur
Zest of 2 large oranges, to candy for garnish
- Toast walnut halves in 350°F (175°C) oven 8 to 10 minutes, until lightly browned. Remove
12 halves for garnish; set aside. In food processor coarsely
chop remaining walnuts. Transfer chopped walnuts to bowl, add
2 tablespoons 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. 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 in chocolate until smooth. Stir
in liqueur. Pour mixture into chilled crust and refrigerate for
4 hours or overnight.
- In small nonstick pan, combine remaining
simple syrup and orange zest (removed with zester in long strands).
Bring to boil, cook over medium heat until most water has evaporated
and zest is translucent, about 2 to 3 minutes. Remove from pan
and cool.
- Keep tart chilled until ready to serve;
remove tart from pan. To slice, use sharp knife dipped in hot
water and wiped dry. Garnish with candied orange zest and walnut
halves dusted with icing (powder) sugar.
Makes 12 servings.
* In small covered saucepan over medium
heat, simmer 1/4 cup each granulated sugar and water for 4 minutes.
Recipe and photograph provided courtesy
California Walnuts.
