Heavenly Elderberry Tart with Creamy Custard

1.Preheat your oven to 375°F (190°C).

2.In a medium saucepan, combine the cleaned elderberries, 1 cup of sugar, lemon juice, cornstarch, and salt. Cook over medium heat, stirring gently until the mixture starts to bubble and thicken, about 5-7 minutes. Remove from heat and let it cool slightly.

3.Pour the elderberry mixture into the pre-made tart shell, spreading it evenly. Bake in the preheated oven for 20-25 minutes, or until the tart shell is golden brown. Remove from the oven and let it cool completely.

4.While the tart is cooling, prepare the custard. In a medium saucepan, heat the milk and 1/2 cup of sugar over medium heat until it just begins to simmer. Do not boil.

5.In a separate bowl, whisk together the egg yolks, cornstarch, and salt until smooth. Gradually add a small amount of the hot milk mixture to the egg yolks, whisking constantly to temper the eggs.

6.Slowly pour the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously. Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in the vanilla extract and butter until smooth.

7.Let the custard cool slightly, then pour it over the cooled elderberry filling in the tart shell, smoothing it out with a spatula.

8.Refrigerate the tart for at least 2 hours to set. Before serving, top with whipped cream and garnish with a few fresh elderberries if desired.