Macadamia and Wattleseed Chocolate Tart

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A decadent chocolate tart with a crunchy macadamia nut crust and a subtle hint of earthy wattleseed in the silky filling. This australian-inspired desserts ready in about 65 minutes pairs toasted macadamia nuts, all-purpose flour, chilled and cubed unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 30 min Cook: 35 min Serves 8 Australian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F (175°C). In a food processor, pulse 1 1/2 cups toasted macadamia nuts, 1 cup all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp sea salt until finely ground. Add 6 tbsp chilled cubed unsalted butter and pulse until mixture resembles coarse crumbs.
  2. Step 2: Press the nut and flour mixture evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake the crust for 15 minutes until golden. Remove and let cool slightly.
  3. Step 3: In a small saucepan over medium heat, warm 3/4 cup heavy cream and 1 tbsp ground wattleseed just until steaming; remove from heat.
  4. Step 4: Place 8 oz chopped bittersweet chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate and let sit for 2 minutes. Stir gently until the chocolate melts into a smooth ganache.
  5. Step 5: Whisk 2 large eggs with 1 tsp vanilla extract, then slowly whisk the ganache into the eggs until fully combined.
  6. Step 6: Pour the filling into the baked tart crust and bake for 20 minutes until the filling is just set but still slightly wobbly in the center. Cool completely before serving.

Frequently asked questions

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

Total time is about 65 minutes (30 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Macadamia and Wattleseed Chocolate Tart?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep toasted macadamia nuts from drying out.

Can I substitute ingredients in Macadamia and Wattleseed 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 Wattleseed 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 Wattleseed 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.

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