Macadamia and Quandong Chocolate Tart

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A luscious dark chocolate tart studded with crunchy roasted macadamia nuts and tangy Australian quandong fruit preserves for a uniquely native dessert. This australian-inspired desserts ready in about 55 minutes layers all-purpose flour, unsalted butter, cold and cubed, powdered 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 420 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: 30 min Cook: 25 min Serves 8 Australian cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. In a food processor, pulse 1 1/4 cups all-purpose flour, 7 tbsp cold cubed unsalted butter, and 1/4 cup powdered sugar until mixture resembles coarse crumbs. Add 1 egg yolk and pulse until dough just comes together.
  2. Step 2: Press the dough evenly into a 9-inch tart pan with removable bottom. Chill in the fridge for 15 minutes.
  3. Step 3: Bake the tart shell for 18-20 minutes until lightly golden. Remove from oven and let cool.
  4. Step 4: In a small saucepan, heat 3/4 cup heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over 6 oz chopped dark chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth. Stir in 3 tbsp room temperature unsalted butter until glossy.
  5. Step 5: Spread 1/4 cup quandong fruit preserves evenly over the cooled tart shell. Pour the chocolate ganache on top and smooth the surface.
  6. Step 6: Sprinkle 1/3 cup chopped roasted macadamia nuts and 1/4 tsp sea salt flakes over the ganache. Refrigerate for at least 2 hours until set before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Macadamia and Quandong Chocolate Tart take to make?

Total time is about 55 minutes (30 min prep + 25 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 Quandong Chocolate Tart?

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 Quandong Chocolate Tart?

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 Quandong Chocolate Tart 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 Quandong Chocolate Tart?

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.

Related recipes