Macadamia and Davidson’s Plum Tart with Finger Lime Cream

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

A tart combining crunchy roasted macadamia nuts and tangy Davidson’s plum filling, topped with a zesty finger lime-infused whipped cream for a uniquely Australian dessert. This australian-inspired desserts ready in about 72 minutes layers all-purpose flour, granulated sugar, egg yolk 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 380 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: 27 min Serves 8 Australian cuisine 380 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 and 3 tbsp granulated sugar in a bowl. Cut in 1/2 cup chilled cubed unsalted butter using a pastry blender until mixture resembles coarse crumbs.
  2. Step 2: Mix in 1 egg yolk and 2 tbsp cold water until dough just comes together. Wrap dough in plastic wrap and chill for 30 minutes.
  3. Step 3: Preheat oven to 350°F (175°C). Roll out chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press dough evenly into the pan and prick bottom with a fork.
  4. Step 4: Bake crust for 15 minutes until lightly golden. Remove from oven and let cool slightly.
  5. Step 5: Spread 3/4 cup Davidson’s plum puree evenly over the cooled crust. Sprinkle 1 cup chopped roasted macadamia nuts on top.
  6. Step 6: Return tart to oven and bake for another 12 minutes until filling is bubbly and nuts are fragrant.
  7. Step 7: While tart bakes, whip 1 cup heavy cream with 2 tbsp powdered sugar until soft peaks form. Gently fold in 2 tbsp finger lime pulp for a burst of citrus texture.
  8. Step 8: Allow tart to cool completely before serving. Serve slices topped with a dollop of finger lime cream.

Frequently asked questions

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

Total time is about 72 minutes (45 min prep + 27 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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