Blackberry Custard Torte
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours + cooling
YIELD: 12-14 servings.
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."
Ingredients
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1 cup all-purpose flour
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1/2 cup sugar
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1-1/2 teaspoons baking powder
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1/2 cup cold butter
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1 large egg
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FILLING:
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3 egg yolks
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2 cups sour cream
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1/2 cup sugar
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1/4 teaspoon vanilla extract
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4 cups fresh or frozen blackberries, drained, divided
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Whipped cream
Directions
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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.
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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.
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3.
Bake at 325° for 1-1/2 hours or until center is almost set. Cool on a wire rack (center will fall).
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4.
Remove sides of pan. Top with whipped cream and remaining blackberries. Refrigerate any leftovers.
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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