Walnuts form the perfect crunchy base forthis incredible orange and chocolate truffle-like filling.
Recipe: Orange ChocolateTruffle Tart with Walnut Crust
3 1/3 cups California Walnut halves
Toast walnut halves in 350°F (175°C)oven 8 to 10 minutes, until lightly browned. Remove 12 halvesfor garnish; set aside. In food processor coarsely chop remainingwalnuts. Transfer chopped walnuts to bowl, add 2 tablespoonsof simple syrup and melted butter; mix well. Place mixture in11 inch fluted tart pan with removable bottom, press into pan(and up sides) with fingers to form crust. Put pan in freezerto firm.
In medium saucepan over medium heat, heatcream just up to a boil. Use knife to break chocolate into smallshards. Remove from heat, stir in chocolate until smooth. Stirin liqueur. Pour mixture into chilled crust and refrigerate for4 hours or overnight.
In small nonstick pan, combine remainingsimple syrup and orange zest (removed with zester in long strands).Bring to boil, cook over medium heat until most water has evaporatedand zest is translucent, about 2 to 3 minutes. Remove from panand cool.
Keep tart chilled until ready to serve;remove tart from pan. To slice, use sharp knife dipped in hotwater and wiped dry. Garnish with candied orange zest and walnuthalves dusted with icing (powder) sugar.
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
Makes 12 servings.
* In small covered saucepan over mediumheat, simmer 1/4 cup each granulated sugar and water for 4 minutes.
Recipe and photograph provided courtesyCalifornia Walnuts.
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