Plum and Blueberry Custard Tart with a Hazelnut Crust

Hazelnut Crust

• 1 1/2 cup hazelnut meal (I used Bob's Red Mill brand; you could also grind your own from skinned hazelnuts)
• 3 tablespoons organic butter, melted
• 2 tablespoons organic sugar
• 1 tablespoon Lyle's Golden Syrup (honey or maple syrup could also be used)
• 1/4 teaspoon sea salt
• 1/4 teaspoon baking soda

1. Combine ingredients for crust in a medium sized bowl and mix well.
2. Press into the bottom of a buttered 8 inch springform pan. Bake in a preheated 325 degree F oven for 15-20 minutes, until lightly browned and fragrant. Remove from oven and set aside to cool.

Plum and Blueberry Filling

• 3/4 cups organic sugar
• 3/4 cups milk (I used raw milk; you can use whole or low-fat, preferably organic)
• 6 ounces organic blueberry yogurt (I used Oikos brand, but any brand is fine)
• 2 whole eggs, preferably free-range
• 2 teaspoons organic cornstarch
• 1 teaspoon vanilla extract
• pinch of sea salt
• 1 1/2 cups sliced plums (I used a combination of local white/"shiro" and purple plums)
• 1/2 cup organic blueberries

1. Combine sugar through sea salt in a large bowl and whisk until thoroughly combined. Add sliced plums and blueberries and mix again.
2. Pour the filling into the pie crust and bake in a preheated 375 degree F oven for 20 minutes, or until the filling is set.
3. Remove from the oven and allow to cool before serving it warm (or refrigerate overnight and serve cold).