Quandong and Macadamia Coconut Tart

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A delicate tart featuring tangy native quandong fruit and crunchy macadamia nuts in a coconut-infused almond crust, capturing unique Australian flavors. This australian-inspired desserts ready in about 80 minutes layers (160 g) all-purpose flour, (50 g) ground almonds, (30 g) unsweetened shredded coconut 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 320 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: 35 min Serves 8 Australian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a food processor, combine 1 1/4 cups all-purpose flour, 1/2 cup ground almonds, 1/3 cup shredded coconut, and 1/3 cup icing sugar. Add 100 g cold diced unsalted butter and pulse until the mixture resembles coarse crumbs.
  2. Step 2: Add 3 tbsp ice water and 1 tsp vanilla extract, pulsing just until the dough starts to come together. Form into a disc, wrap in plastic, and chill for 30 minutes.
  3. Step 3: Preheat oven to 350°F (175°C). Roll out chilled dough on a floured surface to fit a 9-inch tart pan. Press dough into the pan and trim edges.
  4. Step 4: Spread 3/4 cup quandong fruit preserves evenly over the tart base. Sprinkle 1/2 cup roughly chopped macadamia nuts on top.
  5. Step 5: Brush edges of the tart crust with 1 beaten egg. Bake for 30-35 minutes until golden and set.
  6. Step 6: Remove from oven and cool completely before serving.

Frequently asked questions

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

Total time is about 80 minutes (45 min prep + 35 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 Quandong and Macadamia Coconut 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 Quandong and Macadamia Coconut 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 Quandong and Macadamia Coconut 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 Quandong and Macadamia Coconut 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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