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 i4 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