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Blackberry Custard Torte

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Total Time
Prep: 15 min. Bake: 1-1/2 hours + cooling

By Taste Of Home Editorial Team

Recipe by Ann Fox, Austin, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 15, 2022

Says Ann Fox of Austin, Texas, "Blackberries are my husband's favorite fruit, so I make this outstanding dessert especially for him. It's well worth the effort."

Editor's Note: Even a tight-fitting springform pan may leak. To prevent drips, place the pan on a shallow baking pan in the oven.
Test Kitchen Approved

Blackberry Custard Torte

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Yield: 12-14 servings
Prep: 15 min
Cook: 1 hour 30 min
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Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 cup cold butter
  • 1 large egg
  • filling:
    • 3 egg yolks
    • 2 cups sour cream
    • 1/2 cup sugar
    • 1/4 teaspoon vanilla extract
    • 4 cups fresh or frozen blackberries, drained, divided
    • Whipped cream
Text Ingredients

Directions

  1. In a small bowl, combine the flour, sugar and baking powder; cut in butter until crumbly. Stir in egg until dough forms a ball. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan.
  2. For filling, beat the egg yolks, sour cream, sugar and vanilla in another small bowl just until combined. Sprinkle 2 cups blackberries over crust. Carefully pour sour cream mixture over berries. Place pan on a baking sheet.
  3. Bake at 325° for 1-1/2 hours or until center is almost set. Cool on a wire rack (center will fall).
  4. Remove sides of pan. Top with whipped cream and remaining blackberries. Refrigerate any leftovers.

Nutrition Facts

1 piece: 253 calories, 14g fat (9g saturated fat), 101mg cholesterol, 132mg sodium, 28g carbohydrate (18g sugars, 2g fiber), 3g protein.
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