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Ginger-Caramel Macadamia Tart

Yield Makes 10 to 12 servings
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)

Nutrition Information

  • calories 618
  • caloriesfromfat 61 %
  • protein 7.4 g
  • fat 42 g
  • satfat 13 g
  • carbohydrate 61 g
  • fiber 0.7 g
  • sodium 262 mg
  • cholesterol 97 mg

How to Make It

  1. Press butter pastry evenly over bottom of an 11-inch plain or fluted tart pan with removable rim; then press pastry up pan sides.

  2. Bake in a 300° oven until pale gold, 12 to 15 minutes. Use hot or cool.

  3. Meanwhile, in a bowl, beat to blend eggs, sugar, crystallized ginger, fresh ginger, and vanilla.

  4. Rub macadamia nuts in a towel to remove excess salt. Lift nuts from towel and put in bowl. Mix and pour into pastry.

  5. 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.

  6. 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.

  7. 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.