Ginger-Caramel Macadamia Tart

Ginger-Caramel Macadamia Tart

(Adapted from Sunset Magazine)

 

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)

 

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

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

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

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

5. Bake on lowest rack in a 350° oven 35 to 40 minutes, or until top is golden and filling is set (test by gently shaking). Cool on a rack. Remove pan rim and cut tart into wedges. Spoon warm chocolate sauce onto each serving and, if desired, top 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 to form fine crumbs. 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 smooth. Serve warm. Makes about 2 cups.

 

Yield:  10 to 12 servings