Plum And Blueberry Custard Tart With A Hazelnut Crust

• 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

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.
3. Combine sugar through sea salt in a large bowl and whisk until thoroughly combined. Add sliced plums and blueberries and mix again.
4. 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.
5. Remove from the oven and allow to cool before serving it warm (or refrigerate overnight and serve cold).

hazelnut crust, hazelnut meal, butter, sugar, syrup, salt, baking soda, filling, sugar, milk, blueberry yogurt, eggs, cornstarch, vanilla, salt, purple, blueberries

Taken from food52.com/recipes/6116-plum-and-blueberry-custard-tart-with-a-hazelnut-crust (may not work)