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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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Reviews

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Average Rating:
  • Joyce
    May 12, 2020

    I first made this recipe before 2001 as that is when I moved to where I live now. I made it with black raspberries because my husband's co-worker and neighbor had black raspberry bushes and I could pick as many berries as I wanted. It was so delicious and my co-workers loved it. My husband wouldn't even try it. I made it once more after that and then my daughter was visiting from out-of-state and she made it and loved it. I have since gotten rid of all my old Taste of Home magazines and couldn't find the recipe which I thought I had kept but I did find it here and am going to make it today with blackberries. If you like their recipes you should also try their Fresh Raspberry Pie. That too I had to bring to work. One person cannot eat a whole pie or at least shouldn't. Taste of Home should feature these pies in their summer issues again when the berries are more available. They deserve reprinting them as they are sooo good.

  • Renee
    Jan 29, 2019

    There is so much sour cream in this that it’s what you taste in the final product. My kids or husband won’t touch it. You don’t really taste an egg custard at all.

  • heidwiggles
    Jan 18, 2015

    Excellent this is a keeper

  • slalom5
    Nov 4, 2013

    This is an excellent desert, but I have to say that it's far better with strawberries than blackberries. I haven't made it yet without getting a multitude of compliments . This recipes deserves far more attention than it's getting.

  • MPR.hayward
    Mar 13, 2012

    great fruit dessert!

  • lurky27
    Dec 20, 2011

    This tastes delicious and looks pretty too!~ Theresa

  • GailMc
    Apr 30, 2010

    I took this to work today and one of the lawyers asked for the recipe. I said, "for your wife?" He said, no, he was going to make it. Shame on me for making the assumption men don't bake. All my coworkers love it.

  • strabue
    Oct 7, 2008

    That sounds really good, I love to make custard.

  • Sunshineva
    Aug 4, 2008

    No comment left