Blackberry Custard Torte

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.