Summer

Plum and Blueberry Custard Tart with a Hazelnut Crust

by:
August  3, 2010
3.7
3 Ratings
Plum and Blueberry Custard Tart with a Hazelnut Crust
  • Serves 8
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. - WinnieAb —WinnieAb

Test Kitchen Notes

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. - vrunka —The Editors

What You'll Need
Ingredients
  • 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
  • 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
Directions
  1. Hazelnut Crust
  2. Combine ingredients for crust in a medium sized bowl and mix well.
  3. 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.
  1. Plum and Blueberry Filling
  2. Combine sugar through sea salt in a large bowl and whisk until thoroughly combined. Add sliced plums and blueberries and mix again.
  3. 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.
  4. Remove from the oven and allow to cool before serving it warm (or refrigerate overnight and serve cold).
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WinnieAb
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook. My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014. I live in upstate New York with my family and many pets.

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19 Reviews

Janet C.
Janet C. September 14, 2017
Honestly, this was a disaster. The crust was oily and it took hours to set! Maybe a larger spring form pan would help. That would probably make the filling set sooner. There are many many better recipes out there.
 
Colleen R.
Colleen R. May 22, 2015
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.
 
Jschliebner
Jschliebner January 28, 2015
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.
 
Petite F.
Petite F. August 23, 2014
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...
 
Dimply D.
Dimply D. July 16, 2014
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!
 
Strudel
Strudel July 28, 2013
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.
 
drbabs
drbabs July 28, 2013
Strudel, she says to combine sugar THROUGH sea salt-- you combine the first 6 ingredients before stirring in the fruit. Hope this helps.
 
Strudel
Strudel July 28, 2013
You bet it does help...many thanks!
 
passifloraedulis
passifloraedulis February 16, 2012
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.
 
AppleAnnie
AppleAnnie August 18, 2010
Could the crust be made with almond meal? This is a very appealing recipe as well as a pretty healthy one!
 
WinnieAb
WinnieAb August 18, 2010
Definitely!
 
WinnieAb
WinnieAb August 6, 2010
Thanks for the nice comments everyone!
 
drbabs
drbabs August 4, 2010
I can't believe I almost missed this! fabulous!
 
Sagegreen
Sagegreen August 4, 2010
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.
 
Kitchen B.
Kitchen B. August 4, 2010
Yum, yum, yum. Love the photo in the springform pan!
 
AntoniaJames
AntoniaJames August 4, 2010
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)
 
gingerroot
gingerroot August 3, 2010
This looks divine...and I love the gluten-free crust. I'm saving this and cannot wait to try it.
 
lapadia
lapadia August 3, 2010
This sounds and looks delicious! Your photo is worthy of a magazine cover!
 
themissingingredient
themissingingredient August 3, 2010
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.