Grand Marnier Chocolate Walnut Tart

Grand Marnier Chocolate Walnut Tart

9-inch  tart with removable bottom, lined with sweet pastry crust (pate sucree)

Filling:

2 eggs, room temperature

70 grams granulated sugar

100 grams heavy cream

scant 1/2 cup Grand Marnier (orange liqueur)

zest from 1 orange

45 grams butter, melted, cooled

75 grams brown sugar

200 grams toasted walnuts, chopped

60 grams semisweet chocolate chips

Preheat oven to 375 degrees.

Line crust with parchment paper and weight with pie weights or dry beans and blind bake for 15 minutes; remove weights and parchment and return to oven to bake an additional 5 minutes or until pale golden. Remove from oven and turn up the oven temperature to 425 degrees. Meanwhile make the filling.

In a bowl whisk together the eggs, granulated sugar and heavy cream. Add the Grand Marnier, brown sugar and butter; stir to combine well. Stir in the nuts, chocolate and zest. Carefully pour into crust. Return to oven and lower the temperature back down to 375 degrees; bake for about 40-45 minutes or until top is golden brown. Remove from oven and cool completely. Garnish with a little powdered sugar and whole walnuts.

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