1 1/2 cups roasted, salted Macadamia Nuts
3 large eggs
1 cup firmly packed brown sugar
1.2 cup minced candied ginger
1 T minced fresh ginger
1 t vanilla
warm chocolate sauce
Fit pastry over bottom and press against sides of a 9 inch tart pan with removable bottom. Pour nuts onto a towel and rub slightly to remove salt. LIft nuts from the towel and put in pastry shell.
In a bowl beat to blend eggs, sugar, candied ginger, fresh ginger, and vanilla. Pour evenly over nuts.
Bake on the lowest rack of 325 degree oven for about 40 minutes. Cool on a rack. Can be drizzled with chocolate sauce and served with ice cream.
Warm Chocolate Sauce:
On top of a double broiler, combine 1 1/2 cup semisweet chocolate baking chips and 3/4 cup half and half. Can be chilled up to 5 days. Makes 2 1/4 cups