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: Pies & Tarts|Desserts|Breakfast & Brunch|Fruit|Blueberries

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