Instructions: For the Crust: In a food processor, combine the flour, butter and vanilla. Pulse until dough resembles coarse oatmeal. If the dough is too dry, add a few drops of ice water. Gather the dough into a ball and cover with plastic. Chill for at least 30 minutes.
On a lightly floured work surface, roll out the dough to approximately 10-inches in diameter. Lightly butter a 9inch tart pan with a removable bottom. Roll the dough onto the rolling pin and transfer to the prepared tart pan, trimming any excess. Gently press into the bottom and sides of the pan. Prick the dough with a fork. Place in a preheated 350 degree oven and bake for 6 to 7 minutes or until the crust is just set and very lightly browned. Remove and allow to cool.
For the Walnut Orange Filling: In a sauce pan, combine the cream and sugar. Heat until it just simmers and the sugar dissolves. Stir in the zest, vanilla, salt, and Grand Marnier, stirring to combine.
Place the walnuts in an even layer on the bottom of the prepared crust. Pour the cream mixture over the nuts. Place tart on a baking sheet in a preheated 350 degree oven and bake for 30 to 35 minutes. The tart should be lightly browned on top; it will bubble as it bakes. Remove and cool briefly. Do not refrigerate. Serve warm or at room temperature.
To serve: Garnish with fresh berries and sliced mango and/or papaya.
This recipe yields one 9-inch tart.
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