Dark Chocolate Truffle Tart with Walnuts

Enlarge Image Image Gallery A whole wheat crust, heart-healthy walnuts and antioxidant-rich dark chocolate makes this decadent dessert a little bit healthier. Photo By Sara Remington

The following is an excerpt from Ancient Grains for Modern Meals by Maria Speck (Ten Speed Press, 2011). The excerpt is from Chapter 7: Sweet Endings. 

Dark Chocolate Truffle Tart with Walnuts
Makes 1 (9 1/2-inch) tart, to serve 12 

1/2 cup sugar
1/4 cup whole milk
1/2 cup honey
6 ounces dark chocolate with 70 percent cocoa content, chopped
1/4 cup (2 ounces, 1/2 stick) unsalted butter, cut into 8 pieces
2 tablespoons Grand Marnier or other good-quality orange-flavored liqueur
1 tablespoon freshly grated orange zest (from 1 large orange)
1 teaspoon vanilla extract
2 large eggs plus 1 egg yolk, at room temperature, lightly beaten
1 partially baked Whole Wheat and Butter Tart Crust (page 213), plain or the citrus variation
2/3 cup coarsely chopped toasted walnuts
12 toasted walnut halves, for garnish

1. Position a rack in the center of the oven and preheat to 350°F.

2. Warm the sugar and milk in a small heavy-bottomed saucepan over medium-low heat, stirring occasionally, until the sugar has dissolved, 4 to 5 minutes. Add the honey and cook until it has dissolved and the mixture is smooth, 1 minute or more, depending on the consistency of the honey. Set aside.

3. Place the chocolate and butter in a large metal bowl set over a saucepan containing about 1 inch of barely simmering water (the bottom of the bowl should not touch the water). Wait until melted, stirring gently with a wooden spoon, about 4 minutes. Remove the bowl from the saucepan and set the chocolate mixture aside to cool for 5 minutes. Stir the Grand Marnier, orange zest, and vanilla extract into the sugar-honey mixture. Using a large whisk and a gentle hand, add the sugar-honey mixture to the chocolate mixture, and then whisk in the eggs and yolk just until incorporated. The mixture will thicken slightly.