Gluten Free Blueberry Custard Tart

Preheat oven to 350 degrees F.

For the crust, process toasted almonds in a blender or food processor until it forms a small grained meal. Mix the almond meal with the melted butter, brown sugar, cinnamon and salt. Press into the bottom and up the sides of a pie plate. Bake for 15 minutes, set aside.

For the custard, in a medium sized, heavy saucepan, bring the cream and brown sugar to a simmer over medium-low heat, stirring occasionally.

In a small bowl, combine the egg yolks, cornstarch and milk. Once the cream mixture is hot, ladle a small amount (about 1/2 cup) into the bowl with the egg yolks and temper the eggs. Add another 1/2 cup to the mixture, then pour the entire egg mixture back into the saucepan with the hot cream. Whisk constantly until the cream mixture is thick. Remove from heat and add vanilla. Pour immediately into the pie crust, cover with plastic wrap, pushing down on the custard so the plastic wrap touches the custard.

Refrigerate at least 4 hours until cool.

When ready to serve, prepare the topping by mixing the heavy cream, powdered sugar and vanilla beans with an electric mixer or whisk until thick. Top the pie with fresh blueberries and fresh whipped cream.