Macadamia and Davidson's Plum Tart with Finger Lime Cream

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A delicate tart featuring crunchy macadamia nuts and tangy Davidson's plum filling, topped with a refreshing finger lime whipped cream. This australian-inspired desserts ready in about 85 minutes layers all-purpose flour, chilled and diced unsalted butter, icing sugar 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 350 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: 45 min Cook: 40 min Serves 8 Australian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: To make the tart crust, combine 1 1/4 cups all-purpose flour, 1/4 cup icing sugar, and 90 g chilled diced unsalted butter in a food processor. Pulse until the mixture resembles coarse crumbs.
  2. Step 2: Add 1 egg yolk and 1 tbsp cold water, pulsing until the dough just comes together. Add more water if needed. Form into a disk, wrap in plastic, and chill for 30 minutes.
  3. Step 3: Preheat oven to 350°F. Roll out the chilled dough to fit a 9-inch tart pan. Press into the pan and trim edges. Prick the base with a fork.
  4. Step 4: Mix 1 cup Davidson's plum puree, 1/3 cup caster sugar, 1 tbsp cornstarch, 1 beaten egg, and 1/2 cup chopped macadamia nuts in a bowl until combined. Pour into the tart shell.
  5. Step 5: Bake the tart for 35-40 minutes until the filling is set and crust is golden. Cool completely on a rack.
  6. Step 6: Whip 3/4 cup heavy cream with 2 tbsp powdered sugar until soft peaks form. Fold in 2 tbsp finger lime pulp gently.
  7. Step 7: Serve slices of tart topped with a dollop of finger lime cream for a bright finish.

Frequently asked questions

How long does Macadamia and Davidson's Plum Tart with Finger Lime Cream take to make?

Total time is about 85 minutes (45 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Macadamia and Davidson's Plum Tart with Finger Lime Cream?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Macadamia and Davidson's Plum Tart with Finger Lime Cream?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Macadamia and Davidson's Plum Tart with Finger Lime Cream for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Macadamia and Davidson's Plum Tart with Finger Lime Cream?

Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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