| 1 | 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. |
| 2 | Pour nuts onto a towel and rub lightly to remove salt. |
| 3 | Lift nuts from towel and put in pastry. |
| 4 | In a bowl, beat to blend eggs, sugar, candied ginger, fresh ginger, and vanilla. |
| 5 | Pour evenly over nuts. |
| 6 | Bake on lowest rack of a 325 °F oven until filling jiggles only slightly when pie is gently shaken, about 40 minutes. |
| 7 | Cool on a rack. |
| 8 | If making ahead, wrap airtight and chill up to a day. |
| 9 | Offer warm chocolate sauce to spoon onto wedges to taste; accompany with ice cream. |
| 10 | Makes 9 to 10 servings. |
| 11 | Per serving: 381 cal. |
| 12 | (52 percent from fat); 4.7 g protein; 22 g fat (4.2 g sat); 43 g carbo; 230 mg sodium; 64 mg chol. |
| 13 | Warm chocolate sauce: in the top of a double boiler, combine chocolate chips and half-and-half. |
| 14 | Place over simmering water and stir often until chocolate is smoothly melted. |
| 15 | (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). |
| 16 | Use chocolate sauce warm; if making ahead, cover and chill up to 3 days. |
| 17 | Reheat over simmering water or in a microwave oven. |
| 18 | Pour into a small pitcher. |
| 19 | Makes 2-?cups. |
| 20 | Per tablespoon: 34 cal. |
| 21 | (58 percent from fat); 0.4 g protein; 2.2 g fat (1.3 g sat).; 4.1 g carbo; 2.2 mg sodium; 1.9 mg chol. |
| 22 | * |
