Grand Marnier Orange Walnut Tart

This delicious Orange Walnut Tart is like the cousin of a Thanksgiving pecan pie. It’s flavored with Grand Marnier and has an incredible flavor and texture!

Walnut Tart - Flavored with Grand Marnier and Orange
Bitchin’.  That was the word my friend Mike used to describe this walnut pie he recently made, which he said is basically a pecan pie but with walnuts and orange peel.  I LOVE LOVE LOVE pecan pie, so I knew I had to give it a try (plus, who can resist an endorsement like ‘bitchin”?)  I picked my tastiest tart crust recipe, and added some Grand Marnier and tons of orange zest to give it a complex flavor and aroma.  Bitchin’ is truly the right word to describe this tart, and here’s how to make it:

Walnut Pie - Sliced with Chocolate Sauce

Bring butter, brown sugar, corn syrup, and salt to a boil over medium heat.

Filling Cooking in a Saucepan

Add walnuts, Grand Marnier, and orange zest, and pour into a tart crust. Bake and enjoy!

Walnut Tart Slice with Butter Pie Crust

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5 from 2 votes

Grand Marnier Orange Walnut Tart

This delicious Orange Walnut Tart is like the cousin of a Thanksgiving pecan pie. It's flavored with Grand Marnier and has an incredible flavor and texture!
Course Dessert
Cuisine American
Keyword walnut tart
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 467kcal

Ingredients

  • 1 unbaked pie shell
  • 5 tbsp unsalted butter
  • 1 cup packed light brown sugar
  • 3/4 cup light corn syrup
  • 1/2 tsp sea salt
  • 2 cups walnut halves toasted to bring out their flavor
  • 1 tbsp Grand Marnier
  • 2 tbsp packed orange zest
  • 3 extra large eggs lightly beaten

Instructions

  • Preheat the oven to 350 F.
  • In a heavy bottomed saucepan, bring the butter, brown sugar, corn syrup, and salt to a boil over medium heat, stirring frequently so it doesn’t burn.
  • Once it comes to a boil, keep it at a boil for 1 minute, then remove it from the stove and stir in the walnuts, Grand Marnier, and orange zest. Let the mixture cool for about 5 minutes, then whisk the eggs into the mixture until it’s smooth. Pour the filling into the tart shell, place the tart on a sheet pan so you don’t make a mess in the oven, and bake for 40 minutes, until it doesn’t jiggle when you move it around. Let it cool on a wire rack.

Nutrition

Calories: 467kcal | Carbohydrates: 68g | Protein: 5g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 97mg | Sodium: 293mg | Fiber: 1g | Sugar: 51g