Macadamia and Dark Chocolate Tart with Berry Compote

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich, nutty tart filled with dark chocolate and topped with a tangy berry compote made from native Australian fruits. This Australian-inspired recipe (gluten free), ready in about 40 minutes, layers macadamia nuts, dark chocolate, butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 8 Australian cuisine 280 cal/serving

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Ingredients

1 cup, chopped macadamia nuts
8 oz, chopped dark chocolate
1/2 cup, melted butter
1/2 cup flour
2 eggs
1/2 cup sugar
1 cup raspberries
1 cup blueberries
1 tbsp lemon juice
1/2 tsp cinnamon

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Farberware Classic Stainless Steel Sauce Pan/Saucepan with Lid, 3 Quart, Silver
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Instructions

Step 1: Preheat oven to 350°F (175°C). In a bowl, mix macadamia nuts, chocolate, butter, flour, eggs, and sugar until crumbly. Press into a tart shell and bake for 15-18 minutes until golden.
Step 2: In a saucepan, combine raspberries, blueberries, lemon juice, and cinnamon. Cook over medium heat for 10-12 minutes until thickened. Cool slightly before pouring over the tart.