Notes: Up to 1 day ahead, wrap cool tart airtight and chill. Cover chocolate sauce and chill; reheat to serve.
Butter pastry (recipe below)
3 large eggs
1 cup firmly packed brown sugar
1/2 cup minced crystallized ginger
1 tablespoon minced fresh ginger
1 teaspoon vanilla
3 cups salted, roasted macadamia nuts
Warm chocolate sauce (recipe below)
Vanilla ice cream or sweetened whipped cream (optional)
How to Make It
Press butter pastry evenly over bottom of an 11-inch plain or fluted tart pan with removable rim; then press pastry up pan sides.
Bake in a 300° oven until pale gold, 12 to 15 minutes. Use hot or cool.
Meanwhile, in a bowl, beat to blend eggs, sugar, crystallized ginger, fresh ginger, and vanilla.
Rub macadamia nuts in a towel to remove excess salt. Lift nuts from towel and put in bowl. Mix and pour into pastry.
Bake on lowest rack in a 350° oven until top is golden and filling is set (test by gently shaking), 35 to 40 minutes. Cool tart on a rack. Remove pan rim and cut tart into wedges. Spoon warm chocolate sauce onto portions and accompany with ice cream.
Butter pastry: In a food processor or a bowl, combine 1 1/3 cups all-purpose flour and 1/4 cup sugar. Add 1/2 cup (1/4 lb.) butter or margarine, in chunks, and whirl or rub with your fingers until fine crumbs form. Add 1 large egg yolk; whirl or mix with a fork until dough holds together.
Warm chocolate sauce: In a microwave-safe bowl or a 1- to 1 1/2-quart pan, melt 1 1/2 cups semisweet chocolate chips with 3/4 cup half-and-half (light cream) or milk in a microwave oven or over low heat, stirring often until sauce is smooth. Serve warm. Makes about 2 cups.