Toasted Walnut & Chocolate Tart

• 3 c plus 12 halves California walnuts, toasted.
• 1/4 c simple syrup, divided
• 6 T unsalted butter, melted
• 12oz dark Belgian chocolate
• 1 1/2 c heavy cream
• 2 T Grand Marnier
• Zest of 2 large oranges, to candy for garnish
• Powdered sugar, as needed

1. (1) Toast walnuts in a 350F oven for 5-10 minutes.
2. (2) In a food processor, coarsely chop 3 cups of walnuts for crust.
3. (3) Place chopped walnuts in a bowl, add 2 T of simple syrup and melted butter, mix well.
4. (4) Place mixture in a 10-inch fluted tart pan with removable bottom and press into pan to form a crust. Firm in freezer about 10 minutes.
5. (5) Use a knife to break chocolate into small shards.
6. (6)In a medium saucepan, bright cream tot a boil, add chocolate and remove from heat. Stir until smooth.
7. (7) Stir in Grand Marnier. Pour mixture into tart mold and refrigerate 4 hours or overnight.
8. (8) Ina saute pan, combine the remaining simple syrup and zest. Cook over medium heat until most of the water has evaporated and zest is translucent, 2-3 minutes. Remove from pan and cool. Garnish tart with powdered sugar dusted walnut halves and candied zest.

walnuts, simple syrup, t, chocolate, heavy cream, t, oranges, powdered sugar

Taken from www.epicurious.com/recipes/member/views/toasted-walnut-chocolate-tart-1241574 (may not work)