This macadamia tart is an absolute treat. It's loaded with heavenly macadamia nuts and creamy luxurious golden filling and baked in a buttery homemade shortcrust pastry. A simple, easy and effortless recipe that can be done from scratch in less than an hour.
Table of Content
One of my absolute favorite nuts is macadamia. They are expensive, and yet if I see them at the store, I have to buy a few. I love snacking on them. Two of my favorite macadamia treats are just caramel macadamia and macadamia chocolate bark. I can eat them all day.
You may know macadamia by its other names: Queensland's nuts, bush nuts, Maroochy nuts, couple nuts or Hawaii nuts. Yup, this Australian nut is amazingly popular. They also have huge health benefits like promoting heart health, bone health, relieving inflammation, improving brain health, and improving blood sugar level. It's also low in carbohydrates, so it helps with weight loss too. As you can see, lots of health benefits. You can google more about it, and yet I eat them because I really love the rich creamy taste.
About this recipe
Now, this is really a simple recipe if you plan ahead. Make the tart shell ahead of time if you want to plan ahead. The filling mixture takes five minutes to mix and the baking takes another 30 minutes. Ideally, this can be put together in less than an hour.
Look at this. That golden filling just melts in the mouth. Soft smooth and velvety on the tongue. You have to make it and experience this deliciousness.
Ingredients and substitutes
- Macadamia - Of course, this is a macadamia tart so we need macadamia nuts. And yet, if you don't have macadamia, go ahead and try some other nuts. My second favorite with this would be either pecans or cashews. Almonds and walnuts would also be a treat.
- Sugar - I like to use light brown sugar not the dark brown. It keeps the filling soft and does not have as strong a flavor as the dark. If you can't find brown sugar a quick fix would be to use white sugar with 1 tablespoon of molasses as a substitute.
- All-purpose flour - You can omit the flour, and yet I think it helps to add a bit of structure to the filling. It enables cutting it into pretty slices without falling apart. If you do not want to use all-purpose flour you can substitute with either almond or coconut flour.
- Light corn syrup - Helps balance the caramelizing and crystallizing of the sugars. And if you can't find light corn syrup, both glucose or golden syrup will do the trick.
- Butter - I love the rich flavor of butter, and yet margarine would work just as well.
Homemade shortcrust pastry
I am using homemade rich shortcrust pastry using the creaming method. And yet, you can also use my sweet shortcrust pastry using the classic cutting method. Alternatively, you can use a store-bought shortcrust pastry that is easily available in any supermarket these days. You can find these ready to roll or already prebaked.
For ready to roll pastry - follow my method below - roll and line the pastry tart. Bake it with pie weight for 20 minutes, then without pie-weight until golden brown.
Step by step instructions
Make Shortcrust Pastry
- Cream butter and sugar for just a minute until well combined.
- Add the vanilla, salt and egg yolk - and combine well.
- Lastly, fold the flour - fold until combined.
- Make a disc and wrap in plastic/cling wrap.
- Chill the dough in the refrigerator for at least two hours until firm to roll.
- Roll the dough between two pieces of parchment paper dusted with flour.
- Once you've reached the desired size or thickness - peel away the bottom layer of the parchment paper.
- Lift the edges of the parchment paper and invert the crust into the tart pan. Then peel away the second parchment paper.
- Gently press the dough into the tart pan making sure to press down into the shape of the pan.
- Trim the excess dough at the edges with a rolling pin, or your thumb.
- Chill the tart shell for a minimum of 30 minutes.
Blind bake the tart shell
- Preheat the oven at 190 C/ 375F.
- Line the chilled dough with parchment paper or foil.
- Fill the inside of the shell with pie weights.
- Bake for 15 to 20 minutes until the edges are lightly starting to brown.
- Remove the pie weights and parchment paper.
- Set aside to cool.
- Reduce oven heat to 170C / 340 F.
Prepare macadamia filing
- Cut ½ cup macadamia nuts in half for the top and set aside.
- Chop the rest into smaller pieces - and set aside.
- In a mixing bowl add the rest of the filling ingredients (except nuts).
- Mix well to combine.
- Add the chopped nuts (not the chopped halves).
- Pour the filling into the pre-baked shortcrust pastry tart.
- Carefully arrange the chopped macadamia halves all over the tart.
- Bake in the preheated oven at 170 C / 340 F for about 25 to 30 minutes.
- The center will look set but still has a slight jiggle.
- Cool on a wire rack before serving.
Serve
- This can be served at room temperature or cold.
- This tart needs no accompaniment. It's absolutely delicious on its own. And yet, a dollop of whipped cream, ice cream, or pastry cream is also an absolute treat.
Tips for making the perfect macadamia tart
- For homemade pastry keep the pastry chilled at all times. The chilled pastry will roll beautifully and will not shrink during baking.
- The shortcrust pastry should be rolled thin so you have enough space for filling. Thick pastry when cut, is like a thick biscuit with very little filling.
- Rich shortcrust pastry is best rolled between two sheets of parchment paper especially when you are new to pastry making.
- Do not skip pre-baking the tart. Prebaking the shell ensures the pastry is partially cooked before you add the delicate filling in the tart. The result is a crisp beautiful crust.
- Toast nuts only if you are going to add them in the filling. Nuts that are exposed above the filling if toasted tend to get brown and sometimes burn.
- Cover the edges of the tart if it starts to brown too much. You can use a pie shield or aluminum foil over the edges.
Frequently asked questions
Yes, ready-to-roll shortcrust pastry can be found easily in most supermarkets. Roll, blind-bake, and fill just as I have shown in the pictures above using homemade shortcrust pastry.
Absolutely, macadamia can be expensive and not always available everywhere. This filling tastes absolutely delicious with cashews, pecans, hazelnuts, as well as a mix of a few different types of nuts. My favorite combination is pistachio, almonds, and
pecans.
Yes, you can make the filling up to 2 days in advance and store it in the fridge well wrapped in an airtight container. However, once you put it in the unbaked pastry tart, then you cannot keep it in the fridge for more than an hour since the mixture will make the pastry soggy.
The quantity of almond cream is just enough for a 9-inch tart pan. However, if you roll the shortcrust pastry too thick there will be less space in the tart for the filling. It is best to avoid overfilling the tart to prevent it from overflowing. The excess filling can make the shortcrust pastry soggy.
You may also like
Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don't forget to subscribe to my blog to receive new recipes by email.
Printable Recipe
Macadamia Tart aka Macadamia Nut Tart
Print Pin Rate Share by Email Share on FB Save GrowDescription
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Makes one 9-inch tart
For the shortcrust pastry
- 1 ½ cup (190 g) All-purpose flour
- 4 oz (113 g) Unsalted butter ((1 stick)room temperature)
- ½ cup (60 g) Powdered sugar
- ⅛ teaspoon Salt
- 1 Egg yolk (large)
- 1 teaspoon Vanilla extract
For the macadamia filling
- ½ cup (110 g) Brown sugar (light)
- ¼ cup (85 g) Light corn syrup
- 3 Eggs (large)
- 4 tablespoon (60 g) Melted butter
- ¼ cup (60 ml) Fresh cream
- 2 tablespoon Cornstarch
- ½ teaspoon Salt
- 1 tablespoon Lemon Juice
- 8 oz (225 g) Macadamia nuts
- ½ teaspoon Lemon zest
Instructions
Make Shortcrust Pastry
- Cream butter and sugar for just a minute until well combined.
- Add the vanilla, salt and egg yolk – and combine well.
- Lastly, fold the flour – fold until combined.
- Make a disc and wrap in plastic/cling wrap.
- Chill the dough in the refrigerator for at least two hours until firm to roll.
- Roll the dough between two pieces of parchment paper dusted with flour.
- Once you’ve reached the desired size or thickness – peel away the bottom layer of the parchment paper.
- Lift the edges of the parchment paper and invert the crust into the tart pan. Then peel away the second parchment paper.
- Gently press the dough into the tart pan making sure to press down into the shape of the pan.
- Trim the excess dough at the edges with a rolling pin, or your thumb.
- Chill the tart shell for a minimum of 30 minutes.
Blind bake the tart shell
- Preheat the oven at 190 C/ 375F.
- Line the chilled dough with parchment paper or foil.
- Fill the inside of the shell with pie weights.
- Bake for 15 to 20 minutes until the edges are lightly starting to brown.
- Remove the pie weights and parchment paper.
- Set aside to cool.
- Reduce oven heat to 170C / 340 F.
Prepare macadamia filling
- Cut ½ cup macadamia nuts in half for the top and set aside.
- Chop the rest into smaller pieces – and set aside.
- In a mixing bowl add the rest of the filling ingredients (except nuts).
- Mix well to combine.
- Add the chopped nuts (not the chopped halves).
- Pour the filling into the pre-baked shortcrust pastry tart.
- Carefully arrange the chopped macadamia halves all over the tart.
Bake
- Bake in the preheated oven at 170 C / 340 F for about 25 to 30 minutes.
- The center will look set but still has a slight jiggle.
- Cool on a wire rack before serving.
Serve
- This can be served at room temperature or cold.
- This tart needs no accompaniment. It’s absolutely delicious on its own. And yet, a dollop of whipped cream, ice cream or pastry cream is also an absolute treat.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Carol Riddell
I did not use your recipe THIS TIME, but plan to soon! Your instructions are well detailed!
How does one store the unused portion (if any!) of macadamia nut tart and how long can it be stored?
Thank you!
Carol
Veena Azmanov
Carol I store it at room temperautre for 2 to 3 days. You can also store it in the rridge well wrapped for up to a week. In fact, you can even freeze it for a month.
kat
Hi! I did the recipe and it turned out great! I just want to know how do I make the filling more gooey and sticky without making it any more sweeter? Thank you so much!
Veena Azmanov
Thank you, Kat, So happy to hear that.
Pearl Illas
OH I love macadamia but I have never had it in a tart yet. I gonna make this soon. Looks so perfect.
Veena Azmanov
OH they are wonderful in tarts and pie crust too Pearl. You must try this one is you love macadamia.