Roasted Quandong and Macadamia Tart with Lemon Myrtle Custard
This tart features tangy roasted quandongs and crunchy macadamias nestled in a buttery crust, topped with a fragrant lemon myrtle-infused custard. This australian-inspired desserts ready in about 85 minutes layers all-purpose flour, cold and cubed 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 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.
Ingredients
- 1 1/4 cups all-purpose flour
- 8 tbsp, cold and cubed unsalted butter
- 2 tbsp granulated sugar
- 3-4 tbsp cold water
- 1 cup fresh or frozen, pitted and halved quandong fruit
- 1/2 cup, chopped macadamia nuts
- 3 large eggs
- 3/4 cup heavy cream
- 1/4 cup granulated sugar
- 1 tsp lemon myrtle powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine 1 1/4 cups all-purpose flour, 2 tbsp granulated sugar, and 1/4 tsp salt. Cut in 8 tbsp cold cubed unsalted butter with fingers or pastry blender until mixture resembles coarse crumbs.
- Step 2: Add 3-4 tbsp cold water, 1 tbsp at a time, mixing gently until dough just comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
- Step 3: Roll out chilled dough on a floured surface to fit a 9-inch tart pan. Press dough into the pan and trim edges. Prick base with a fork.
- Step 4: Spread 1 cup pitted and halved quandong fruit evenly over the crust, then sprinkle 1/2 cup chopped macadamia nuts on top.
- Step 5: In a bowl, whisk 3 large eggs, 3/4 cup heavy cream, 1/4 cup granulated sugar, 1 tsp lemon myrtle powder, and 1 tsp vanilla extract until smooth.
- Step 6: Pour custard mixture gently over the fruit and nuts in the tart shell.
- Step 7: Bake for 35-40 minutes until custard is set and golden on top. Let cool before slicing and serving.
Frequently asked questions
How long does Roasted Quandong and Macadamia Tart with Lemon Myrtle Custard take to make?
Total time is about 85 minutes (45 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 Roasted Quandong and Macadamia Tart with Lemon Myrtle Custard?
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 Roasted Quandong and Macadamia Tart with Lemon Myrtle Custard?
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 Roasted Quandong and Macadamia Tart with Lemon Myrtle Custard 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 Roasted Quandong and Macadamia Tart with Lemon Myrtle Custard?
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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