Macadamia and Almond Tart

Here is an nutty tart for the baking lovers. This time forget about walnuts or hazelnuts. Give macadamia a try.

Macadamia and Almond Tart

150 Grams Pure Ground Almonds
50 Grams Finely Crushed Macadamia Nuts
200 Grams Soft Butter
200 Grams Sugar
20 Grams Plain Flour
1 Tsp Finely Grated Lemon Zest
3 Eggs
Extra Macadamia Nuts (for the top)

For Pastry
200 Grams Flour
50g Ground Almonds
100 Grams Sugar
100 Grams Butter
1 Egg


Rub in the butter into the flour and almonds, add the sugar, mix and add the egg, Bring dough together, cover with cling film and leave in fridge to rest for at least 30 minutes. If the dough a bit dry when bringing together, add a few drops of lemon juice.


Mix the butter and sugar together until even. Add the eggs one by one and incorporate well. Add the flour, lemon zest, crushed macadamia and ground almonds. Mix well and set aside. 

Open the sweet pastry, line a baking tin and fill with the almond mix. Layer and set the whole macadamia nuts on top. Bake in a hot oven set on 180 degrees until golden (about 40 to 50 minutes).

Other recipes with macadamia nuts which you might be interested in:

– Macadamia Coated Fried Local Gbejna

– Salad with Warm Prawns, Avocado and Macadamia Nuts

This recipe was first featured in the foodie | Issue 19 (Jan-Feb 2013).