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1.
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Fit pastry over bottom and press against sides of a plain or fluted 9-inch tart pan with removable bottom; fold any excess pastry down to make flush with pan rim.
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2.
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Pour nuts onto a towel and rub lightly to remove salt. Lift nuts from towel and put in pastry.
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3.
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In a bowl, beat to blend eggs, sugar, candied ginger, fresh ginger, and vanilla. Pour evenly over nuts.
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4.
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Bake on lowest rack of a 325 degree F oven until filling jiggles only slightly when pie is gently shaken, about 40 minutes. Cool on a rack. If making ahead, wrap airtight and chill up to a day. Offer warm chocolate sauce to spoon onto wedges to taste; accompany with ice cream.
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WARM CHOCOLATE SAUCE: In the top of a double boiler, combine chocolate chips and half-and-half. Place over simmering water and stir often until chocolate is smoothly melted. (Or put chocolate and cream in a microwave-safe bowl and heat on full power -- 100 percent -- in a microwave oven; stir at 1-minute intervals, until chocolate is smoothly melted).
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Use chocolate sauce warm; if making ahead, cover and chill up to 3 days. Reheat over simmering water or in a microwave oven. Pour into a small pitcher. Makes 2-1/4 cups.
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