Instructions: Press butter pastry evenly over bottom of an 11-inch plain or fluted tart pan with removable rim; then press pastry up pan sides.

Bake in a 300 degree oven until pale gold, 12 to 15 minutes. Use hot or cool.

Meanwhile, in a bowl, beat to blend 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 until top is golden and filling is set (test by gently shaking), 35 to 40 minutes. Cool tart on a rack. Remove pan rim and cut tart into wedges. Spoon Warm Chocolate Sauce onto portions and accompany with ice cream.

Warm Chocolate Sauce: In a microwave-safe bowl or a 1- to 1 1/2-quart pan, melt chocolate chips with half-and-half or milk in a microwave oven or over low heat, stirring often until sauce is smooth. Serve warm. (

Makes about 2 cups)

This recipe yields 10 to 12 servings.

Comments: Up to 1 day ahead, wrap cool tart airtight and chill. Cover chocolate sauce and chill; reheat to serve.

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