Skip to main content

Orange Chocolate Truffle Tart with Walnut Crust

Orange Chocolate Truffle Tart with Walnut Crust
  • Duration
  • Cook Time
  • Prep Time
  • 12 ServingsServings


  • 3-1/3 cups California Walnut halves
  • 1/4 cup simple syrup*, divided
  • 6 tbsp unsalted butter, melted
  • 1-1/2 cups whipping cream
  • 12 oz semi-sweet chocolate
  • 2 tbsp orange liqueur
  • Zest of 2 large oranges, to candy for garnish



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.


California Walnut Board