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. Pour nuts onto a towel and rub lightly to remove salt. Lift nuts from towel and put in pastry. In a bowl, beat to blend eggs, sugar, candied ginger, fresh ginger, and vanilla. Pour evenly over nuts. Bake on lowest rack of a 325° 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. Makes 8 to 10 servings. Per serving: 381 cal. (52 percent from fat); 4. 7 g protein; 22 g fat (4.2 g sat.); 43 g carbo.; 230 mg sodium; 64 mg chol. Warm chocolate sauce: In the top of a double boiler, combine 1-1/4 cups semisweet chocolate baking chips and 3/4 cup 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 %) in a microwave oven; stir at 1 minute intervals, until chocolate is smoothly melted). 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. Per tablespoon: 34 cal. (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. dess 111