Ingredients

Created by Eric Olson of Ojai, Calif., student-chef at the Culinary Institute of America (CIA). It won him the grand prize in a recipe competition for CIA students sponsored by the Walnut Marketing Board.

3 cups plus 12 halves walnuts, toasted
1/4 cup simple syrup (see note)
6 tablespoons ( 3/4 stick) unsalted butter, melted
12 ounces dark Belgian chocolate
1 1/2 cups heavy cream
2 tablespoons Grand Marnier (optional)
Zest of 2 large oranges, to candy for garnish

Directions

Toast walnuts in a 350 F oven for 5 to 10 minutes.

In a food processor coarsely chop 3 cups walnuts for crust. Place chopped walnuts in a bowl, add 2 tablespoons of the simple syrup and the melted butter; mix well. Place mixture in a 10-inch fluted tart pan with removable bottom and press into pan with your fingers to form a crust. Put pan in freezer to firm while you complete the next step (about 10 minutes).

Use a knife to break chocolate into small shards. In a medium saucepan bring cream to a boil, add chocolate and remove from heat. Stir until smooth. Stir in Grand Marnier. Pour mixture into chilled tart mold and refrigerate for 4 hours or overnight.

In a small nonstick saute pan, combine the remaining 2 tablespoons simple syrup and the orange zest. Cook over medium heat until most of the water has evaporated and the zest is translucent, 2 to 3 minutes. Remove from pan and cool.

To serve: Keep chilled until ready to serve. Remove tart from pan. To slice, use a knife dipped in hot water and wiped with a towel. Garnish slices with powdered sugar-dusted walnut halves and candied orange zest. Makes 12 servings.

Note: To make simple syrup, in a small covered saucepan, simmer 1/4 cup sugar and 1/4 cup water for 4 minutes to dissolve crystals.