Plum and Blueberry Custard Tart with a Hazelnut Crust

By • August 3, 2010 18 Comments

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Author Notes: I used a mixture of white and purple plums here, along with a small amount of organic local blueberries. Feel free to use only plums, if you like. The tart recipe is adapted from the Peach Custard Pie found in the July/August 2010 issue of Eating Well magazine; the crust was inspired by Elana Amsterdam (of the gluten-free blog Elana's Pantry). I baked this twice: once in a pie plate and once in a springform pan. I prefer it in the springform as it makes it easier to serve. - WinnieAbWinnieAb

Food52 Review: This is the recipe to pull out when you have a last-minute summer dinner party in the works. It takes no time to put together and will impress with its fruity bounty and rich, but not heavy flavor. I loved the way the yogurt-based custard added a little tanginess to complement the sweetness of the fruit. - vrunkaThe Editors

Serves 8

Hazelnut Crust

  • 1 1/2 cups 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 cup organic sugar
  • 3/4 cup 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).

More Great Recipes: Fruit|Breakfast & Brunch|Desserts|Pies & Tarts|Blueberries

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Comments (18) Questions (3)


3 months ago Colleen Rakunas

Glad to see these comments as my timer just went off and it's totally soup. I'll continue cooking it to see if it ever sets up. I'm just afraid the crust will be burned to a crisp by then.


7 months ago Jschliebner

This came out great and a perfect consistency though the baking time is more like 45 minutes. I used Fage nonfat plain greek yogurt and I would think that would make a difference in terms of how well it sets but the recipe did not specify greek.


about 1 year ago Petite fee

Beautiful to look at and yummalishsss...but I could barely lift it out of the springform pan. I even cooked it for about an hour and decreased the milk by 1/4 c and still very runny.
Delish still! thanks for sharing...


about 1 year ago Dimply Dots

I'm not sure what happened but this didn't turn out for me. The only sub I made was almond meal instead of hazelnut for the crust. After 40 minutes in the oven the custard still wasn't set, after another 15 I think I took it out finally. It looked beautiful but it was inedible and we had to toss it sadly. It tasted eggy and was super wet - the crust became a soggy mess and the custard never really turned into custard. I'm so sad :( I keep going over the recipe to see what could have gone wrong but can't figure it out. Maybe boiling the mix before putting in the fruit like you do with a normal custard would help? I'd love to hear any suggestions or if anyone else had this problem as I'd really love to make this delicious looking tart again!


about 2 years ago Strudel

HELP...recipe description is a bit confusing!
Step#1 is combine sugar w/sea salt and then mentions nothing about eggs, yogurt, etc...Wish to make but reticent till I receive word.


about 2 years ago drbabs

Barbara is a trusted source on General Cooking.

Strudel, she says to combine sugar THROUGH sea salt-- you combine the first 6 ingredients before stirring in the fruit. Hope this helps.


about 2 years ago Strudel

You bet it does help...many thanks!


over 3 years ago passifloraedulis

I tried this twice yesterday (my spring form pan leaked the batter everywhere), and it is PHENOMENAL (even as a disastrous leaky mess). I considered substituting the blueberry Greek yogurt for something else, but I'm so glad I didn't. Wow. Thank you, WinneAb.


about 5 years ago AppleAnnie

Could the crust be made with almond meal? This is a very appealing recipe as well as a pretty healthy one!


about 5 years ago WinnieAb



about 5 years ago WinnieAb

Thanks for the nice comments everyone!


about 5 years ago drbabs

Barbara is a trusted source on General Cooking.

I can't believe I almost missed this! fabulous!


about 5 years ago Sagegreen

This looks lovely! I also made a few tarts with yogurt this week. I really like your use of the blueberry with the plum for the sweet and sour contrast.


about 5 years ago Kitchen Butterfly

Yum, yum, yum. Love the photo in the springform pan!


about 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

So beautiful, in every way. We're only now seeing the first freestone yellow nectarines of the year here, after a long, cold and wet spring . . . Plan to try this using nectarines and raspberries. ;o)


about 5 years ago gingerroot

This looks divine...and I love the gluten-free crust. I'm saving this and cannot wait to try it.


about 5 years ago lapadia

This sounds and looks delicious! Your photo is worthy of a magazine cover!


about 5 years ago themissingingredient

It sounds wonderful and I especially like that you used hazelnut meal. I am amazed at how many kinds of flours and meals that Bobs makes. Your photograph is very classy too.