Grand Marnier Chocolate Walnut Tart
9-inch tart with removable bottom, lined with sweet pastry crust (pate sucree)
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.