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Blackberry Custard Torte Recipe

Blackberry Custard Torte Recipe

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 YIELD: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 egg
  • FILLING:
  • 3 egg yolks
  • 2 cups (16 ounces) 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. Yield: 12-14 servings.

Nutritional Facts

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

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.