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Blackberry Custard Torte

 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."
12-14 ServingsPrep: 15 min. Bake: 1-1/2 hours + cooling


  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 cup cold butter
  • 1 egg
  • 3 egg yolks
  • 2 cups (16 ounces) sour cream
  • 1/2 cup sugar
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 4 cups fresh or frozen blackberries, drained, divided
  • Whipped cream


  • 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.

2 of 2

Blackberry Custard Torte (continued)

Directions (continued)

  • 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. Yield: 12-14 servings.
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.
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: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.