Preparation Crust: 1. Pre-heat oven to 330F degrees. 2. Place selected nut in food processor, mix until course. Add rice flour, salt, sugar and pulse. 3. Add butter and continue to pulse (2-minutes). 4. Press dough into 9-10 inch french tart pan evenly. 5. Bake for 10-minutes and cool.
Curd: 1. Place washed whole blueberries, sugar and juice into a saucepan over medium heat. Simmer until blueberries have popped and softened (10- minutes). 2. Transfer to a filter/sieve and press liquid out of blueberries. 3. Place and mix eggs in a separate bowl. 4. Temper the warm blueberry liquid into the eggs, place into the sauce pan and whisk over medium heat for (10-minutes). 5. Once the mixture begins to bubble and thickens, remove from heat and let cool (5-minutes). 6. Pour curd into baked crust and bake for 20-25minutes. 7. Remove from oven and let cool.