Plum and Blueberry Custard Tart with a Hazelnut Crust

Course Breakfast and Brunch

Ingredients in this Recipe

1 1/2 cup hazelnut meal (I used Bob's Red Mill brand; you could also grind your own from skinned hazelnuts)
1 1/2 cups sliced plums (I used a combination of local white/"shiro" and purple plums)
1 tablespoon Lyle's Golden Syrup (honey or maple syrup could also be used)
1 teaspoon vanilla extract
1/2 cup organic blueberries
1/4 teaspoon baking soda
1/4 teaspoon sea salt
2 tablespoons organic sugar
2 teaspoons organic cornstarch
2 whole eggs, preferably free range
3 tablespoons organic butter, melted
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)

See Full Recipe at Food52