This delicious recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the great cookbook, Levana Cooks Dairy-Free!

To keep this recipe soy-free, use rice milk powder, a soy-free milk alternative, and choose your granola wisely.

Plum Custard Tart
 
Crust:
1 1/2 cups granola [homemade or a dairy-free store-bought version]
1 1/2 cups flour
1/2 cup oil
1/2 cup almonds
1/4 cup agave, honey or maple syrup
 
2 tbsp fine cornmeal
10 plums, sliced thick
 
Custard:
1 1/2 cups soy or other milk alternative
1/2 cup soy milk or rice milk powder
3 eggs
3/4 cup sugar or sucanat, plus a little more for sprinkling
1/4 cup crème de cassis (liquor stores)
 
Preheat the oven to 375 degrees.
Make the crust. Grind all the crust ingredients in a food processor, making sure not to over-mix. Spread thin onto an 11 inch detachable bottom pie mold, and up the sides, patting firmly.
Sprinkle the bottom of the crust with the cornmeal. Spread the plums evenly in the bottom. Process all custard ingredients until smooth, and pour gently and evenly over the plum. Sprinkle with additional sugar. Bake 40 minutes, or just a little longer, until the custard is barely set.

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