Plum And Blueberry Custard Tart With A Hazelnut Crust

By Food52
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1 1/2 cup 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

3/4 cups organic sugar

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)

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

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