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Ингредиенты
- 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
Инструкции
- 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.
- Bake in a 300 degree oven till pale gold, 12 to 15 min. Use warm or possibly cold.
- Meanwhile, in a bowl, beat to blend Large eggs, sugar, crystallized ginger, fresh ginger, and vanilla.
- Rub macadamia nuts in a towel to remove excess salt. Lift nuts from towel and put in bowl. Mix and pour into pastry.
- 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.
- 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. (
- Makes about 2 c.)
- This recipe yields 10 to 12 servings.
- Comments: Up to 1 day ahead, wrap cold tart airtight and chill. Cover chocolate sauce and chill; reheat to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 10 servings | |
| Calories 280 | |
| Calories from Fat 101 | 36% |
| Total Fat 11.29g | 14% |
| Saturated Fat 6.51g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 56mg | 2% |
| Potassium 227mg | 6% |
| Total Carbs 40.65g | 11% |
| Dietary Fiber 1.4g | 5% |
| Sugars 34.67g | 23% |
| Protein 4.76g | 8% |
