Preparation

1 Toast walnut halves in 350°F oven 8 to 10 minutes, until lightly browned. Remove 12 halves for garnish; set aside. In food processor coarsely chop remaining walnuts.

2 Transfer chopped walnuts to bowl, add 2 tbsp 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.

3 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 i

4 Pour mixture into chilled crust and refrigerate for 4 hours or overnight.

5 In small nonstick pan, combine remaining simple syrup and orange zest [removed with zester in long strands].

6 Bring to boil, cook over medium heat until most water has evaporated and zest is translucent, about 2 to 3 minutes.

7 Remove from pan and cool. Keep tart chilled until ready to serve; remove tart from pan.

8 To slice, use sharp knife dipped in hot water and wiped dry. Garnish with candied orange zest and walnut halves dusted with icing sugar.

Source:

California Walnut Board