Macadamia, Prune and Orange Tart

From issue #3.
Photography by Photography by Aaron McLean.
Macadamia, Prune and Orange Tart

Serves: 8


150g plump prunes
3 tablespoons rum
115g butter
200g sugar
50g well flavoured honey
zest of 1 orange
3 eggs, separated
400g quark*
juice of ½ an orange
½ cup ground, lightly roasted macadamias
140g semolina


Preheat the oven to 180ºC – no fan bake. Grease or spray a 23 x 23cm square tart tin with a removable base.

Roughly chop the prunes and place in a bowl or pot with the rum. Microwave on high for 1 minute or bring to the boil in a saucepan, remove from the heat and leave to cool. Cream the butter, sugar, honey and orange zest. Add the yolks, quark, orange juice and the prunes and rum. Combine and add the ground macadamias and the semolina.

Whisk the egg whites to soft peaks and fold into the mixture. Pour into the tin and gently level the top. Bake for about 35 minutes or until firm to the touch and a good golden colour. Allow to cool a little before removing from the tin.

Dust with icing sugar and serve either warm or at room temperature with softly whipped cream. Serves 8

Quark: Quark (or quarg) is a fresh unripened cheese prepared in a fashion similar to cottage cheese. However,
unlike cottage cheese it is smooth and has a mild, slightly sour flavour.