Macadamia and Davidson's Plum Tart with Finger Lime Cream

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

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 drafted and published.

A delicate tart featuring crunchy macadamia nuts and tangy Davidson's plum filling, topped with a refreshing finger lime whipped cream. This Australian-inspired recipe, ready in about 85 minutes, layers all-purpose flour, 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

1 1/4 cups all-purpose flour
90 g, chilled and diced unsalted butter
1/4 cup icing sugar
1 egg yolk
1-2 tbsp cold water
1/2 cup, chopped macadamia nuts
1 cup Davidson's plum puree
1/3 cup caster sugar
1 tbsp cornstarch
1, beaten egg
3/4 cup heavy cream
2 tbsp finger lime pulp
2 tbsp powdered sugar

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Instructions

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.
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.
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.
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.
Step 5: Bake the tart for 35-40 minutes until the filling is set and crust is golden. Cool completely on a rack.
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.
Step 7: Serve slices of tart topped with a dollop of finger lime cream for a bright finish.