Macadamia and Davidson’s Plum Tart with Finger Lime Cream

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

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 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 recipe, ready in about 72 minutes, layers all-purpose flour, unsalted butter, granulated 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 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

1 1/4 cups all-purpose flour
1/2 cup (1 stick), chilled and cubed unsalted butter
3 tbsp granulated sugar
1 egg yolk
2 tbsp cold water
1 cup, chopped and roasted macadamia nuts
3/4 cup (can substitute with tart berry jam) Davidson’s plum puree
1 cup heavy cream
2 tbsp powdered sugar
2 tbsp finger lime pulp

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Instructions

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.
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.
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.
Step 4: Bake crust for 15 minutes until lightly golden. Remove from oven and let cool slightly.
Step 5: Spread 3/4 cup Davidson’s plum puree evenly over the cooled crust. Sprinkle 1 cup chopped roasted macadamia nuts on top.
Step 6: Return tart to oven and bake for another 12 minutes until filling is bubbly and nuts are fragrant.
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.
Step 8: Allow tart to cool completely before serving. Serve slices topped with a dollop of finger lime cream.