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Blackberry Custard Torte

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."
  • Total Time
    Prep: 15 min. Bake: 1-1/2 hours + cooling
  • Makes
    12-14 servings

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

  • 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.
  • 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.
  • Bake at 325° for 1-1/2 hours or until center is almost set. Cool on a wire rack (center will fall).
  • Remove sides of pan. Top with whipped cream and remaining blackberries. Refrigerate any leftovers.
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.
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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