Ginger-Caramel Macadamia Tart

Notes: Up to 1 day ahead, wrap cool tart airtight and chill. Cover chocolate sauce and chill; reheat to serve.

Yield: Makes 10 to 12 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 618
  • Calories from fat: 61%
  • Protein: 7.4g
  • Fat: 42g
  • Saturated fat: 13g
  • Carbohydrate: 61g
  • Fiber: 0.7g
  • Sodium: 262mg
  • Cholesterol: 97mg

Ingredients

  • 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)

Preparation

  1. 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. 2. Bake in a 300° oven until pale gold, 12 to 15 minutes. Use hot or cool.
  3. 3. Meanwhile, in a bowl, beat to blend eggs, sugar, crystallized ginger, fresh ginger, and vanilla.
  4. 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. 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.
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