Quandong and Macadamia Bourdaloue

 This is simply the BEST tart you will ever eat!

This bourdaloue is a twist on the classic French tart, and a perfect example of the successful melding of traditional cuisine with highly unconventional ingredients. However this tart will delight even the most rigid traditionalist – it tastes divine, and is a visually beautiful tart.

Use frozen fruit as these will stand up to the heat of cooking better.

Best eaten at room temperature or gently warmed. This can be made well ahead of serving, even the day before.


Makes 1 x 25cm tart


200g sweet crust pastry (your favourite recipe or store bought)

2 -3 cups quandongs

½ cup apricot conserve

1 tablespoon water


Macadamia Cream


1 ½ cup (300g) unsalted butter

1 cup (150g) pure icing sugar

5 egg yolks

1 ½ cup (150g) macadamia nut meal (process raw, unsalted nuts to make the meal)

¼ cup cornflour


Preheat the oven to 180C.


First make the Macadamia Cream. Cream the butter and icing sugar using a paddle attachment until light and creamy.


Reduce the speed and add the egg yolks one at a time until completely mixed.


Keeping the speed low, finally add the macadamia meal and the cornflour ensuring it is well mixed in.


It is best to make the Macadamia Cream either the day before using or at least 4 hours before.


Line the tart case with the sweet crust pastry. There is no need to blind bake. Spoon the Macadamia Cream into the tart case and spread evenly to just under the rim of the pastry.


The Macadamia Cream will rise during cooking and settle after baking.


Rest the filled tart in the refrigerator for about 20 minutes. This will relax the pastry and also firm up the nut cream so that it doesn’t rise too quickly.


Remove from the refrigerator and scatter the ruit evenly over the top.  Gently press the quandongs down into the macadamia cream.


Place the bourdaloue on the middle shelf of the preheated oven and bake for an hour. Turn the tart carefully after 30 minutes.


After an hour the bourdaloue filling and pastry should be a uniform golden colour and the quandongs should be clearly visible. Test the centre of the tart with a skewer – if it comes out clean then the bourdaloue is ready. Remove the tart from the case after it cools and firms.


Bring the apricot conserve and the water to the boil and stir to dissolve the any lumps. Once the conserve is smooth and boiling, take from the heat, and using a pastry brush, glaze the top of the tart.


Serve at room temperature or gently warmed with pure or clotted cream at the side.
















Copyright Juleigh Robins


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