Renee Cahoon's Notes:
1 cup heavy cream Ask a question about this ingredient
1 cup sugar Ask a question about this ingredient
1 cup chopped nuts (walnuts, pecans, or almonds are best) Ask a question about this ingredient
1 teaspoon Grand Marnier (optional) Ask a question about this ingredient
Preheat oven to 400
Ask a question about this stepMix sugar, cream and grand marnier in pan, stir and heat to a rolling boil.
Ask a question about this stepRemove from heat and mix in walnuts and let stand 10 minutes, then pour filling into pre-baked tart shell.
Ask a question about this stepBake 30-40 minutes. The darker the color, the crisper the tart. If you want soft and chewy, take out when color is light brown.
Ask a question about this stepCool on rack until set (about 10-15 minutes). Cool thoroughly before removing from the pan.
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Selmelier works at Meadow, a shop that specializes in salt.
