Ginger-Caramel Macadamia Tart

Ingredients

• 1 cup firmly brown sugar packed
• 12 servings butter pastry (recipe below)
• 12 servings warm chocolate sauce (recipe below)
• 0.5 cup crystallized ginger minced
• 3 large eggs 
• 1 tablespoon ginger fresh minced
• 3 cups roasted macadamia nuts salted
• 1 teaspoon vanilla 

Equipment

• food processor
• bowl
• frying pan
• oven
• microwave
• tart form

Directions

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.
5. Mix and pour into pastry.
6. 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.
7. Remove pan rim and cut tart into wedges. Spoon warm chocolate sauce onto portions and accompany with ice cream.
8. Butter pastry: In a food processor or a bowl, combine 1 1/3 cups all-purpose flour and 1/4 cup sugar.
9. Add 1/2 cup (1/4 lb.) butter or margarine, in chunks, and whirl or rub with your fingers until fine crumbs form.
10. Add 1 large egg yolk; whirl or mix with a fork until dough holds together.
11. 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.
12. Serve warm. Makes about 2 cups.