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  • Ginger Caramel Macadamia Tart

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    Ginger Caramel Macadamia Tart
    Servings: 10
    by Global Cookbook
    92760 recipes
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    Ingredients

    • Butter Crust (see recipe)
    • 3 lrg Large eggs
    • 1 c. brown sugar - (firmly packed)
    • 1/2 c. chopped crystallized ginger
    • 1 Tbsp. chopped fresh ginger
    • 1 tsp vanilla
    • 3 c. salted roasted macadamia nuts Vanilla ice cream (optional) (or possibly sweetened whipped cream)
    • 1 1/2 c. semisweet chocolate chips
    • 3/4 c. half-and-half (light cream) or possibly lowfat milk

    Directions

    1. Press butter pastry proportionately over bottom of an 11-inch plain or possibly fluted tart pan with removable rim; then press pastry up pan sides.
    2. Bake in a 300 degree oven till pale gold, 12 to 15 min. Use warm or possibly cold.
    3. Meanwhile, in a bowl, beat to blend Large 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 degree oven till top is golden brown and filling is set (test by gently shaking), 35 to 40 min. Cold tart on a rack. Remove pan rim and cut tart into wedges. Spoon Hot Chocolate Sauce onto portions and accompany with ice cream.
    6. Hot Chocolate Sauce: In a microwave-safe bowl or possibly a 1- to 1 1/2-qt pan, heat chocolate chips with half-and-half or possibly lowfat milk in a microwave oven or possibly over low heat, stirring often till sauce is smooth. Serve hot. (
    7. Makes about 2 c.)
    8. This recipe yields 10 to 12 servings.
    9. Comments: Up to 1 day ahead, wrap cold tart airtight and chill. Cover chocolate sauce and chill; reheat to serve.

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