Blackberry Custard Torte

Total Time Prep: 15 min. Bake: 1-1/2 hours + cooling
Yield 12-14 servings
Test Kitchen Approved
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."

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

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.

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."
Recipe Creator

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