Macadamia Nut and Davidson’s Plum Chocolate Tart

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich chocolate tart with a crunchy macadamia nut crust and a tangy Davidson’s plum-infused ganache for a uniquely Australian dessert experience. This australian-inspired desserts ready in about 65 minutes layers macadamia nuts, chopped, all-purpose flour, unsalted butter, cold and diced 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: 25 min Cook: 40 min Serves 8 Australian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. In a food processor, pulse 1 cup chopped macadamia nuts, 1 cup all-purpose flour, 2 tbsp granulated sugar, and 1/4 tsp salt until combined. Add 100 g cold diced 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 removable bottom. Chill for 15 minutes.
  3. Step 3: Bake the crust for 15-18 minutes until golden and fragrant. Remove and cool completely.
  4. Step 4: In a saucepan, heat 3/4 cup heavy cream over medium heat until just simmering. Remove from heat and stir in 200 g chopped dark chocolate and 3 tbsp Davidson’s plum jam until smooth and glossy.
  5. Step 5: In a bowl, whisk 2 large eggs and 1 tsp vanilla extract. Slowly pour the chocolate mixture into the eggs, whisking constantly to combine.
  6. Step 6: Pour the ganache filling into the cooled tart shell and bake for 15 minutes until the filling is set but still slightly wobbly in the center.
  7. Step 7: Cool the tart to room temperature, then refrigerate for at least 2 hours before serving for best texture.

Equipment for this recipe

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Frequently asked questions

How long does Macadamia Nut and Davidson’s Plum Chocolate Tart take to make?

Total time is about 65 minutes (25 min prep + 40 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 Nut and Davidson’s Plum 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 Nut and Davidson’s Plum 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 Nut and Davidson’s Plum 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 Nut and Davidson’s Plum 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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