cup coarsely chopped mixed nuts (pecans, peanuts, almonds, hazelnuts or Brazil nuts)
3
eggs
1-1/2
cups firmly packed light brown sugar
6
tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread, melted
2
tablespoons whipping or heavy cream
1
teaspoon finely chopped fresh ginger
3/4
teaspoon vanilla extract
Preheat oven to 325°F.
Lift and press pastry into 9-inch tart pan with removable bottom. Add nuts; refrigerate until ready to fill.
Meanwhile, in large bowl, with wire whisk, beat eggs, sugar, I Can't Believe It's Not Butter!® Spread, cream, ginger and vanilla until blended. Slowly pour over nuts.
Arrange tart pan on baking sheet. Bake 45 minutes or until knife inserted in center comes out almost clean. On wire rack, cool completely. Remove from tart pan and serve, if desired, with whipped cream. Can be made 1 day ahead.
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