Best Blackberry Custard Torte Recipes

BLACKBERRY CUSTARD TORTE

Blackberry Custard Torte image

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."

Provided by Taste of Home

Categories Desserts

Time 1h45m

Yield 12-14 servings.

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 253 calories, Fat 14g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 132mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.

BLACKBERRY CUSTARD TORTE

BLACKBERRY CUSTARD TORTE image

Categories Berry Breakfast

Yield 10-12 servings

Number Of Ingredients 12

Ingredients

For Crust:
1 cup all-purpose flour
1/2 cup sugar
11/2 teaspoons baking powder
1 stick (1/2 cup) cold unsalted butter, cut into bits
1 large egg, lightly beaten
For Custard:
2 cups sour cream
1/2 cup sugar
1/4 teaspoon vanilla
3 large egg yolks
4 cups (3-4 small boxes) blackberries, picked over

Steps:

Make crust: In a bowl with a pastry blender or in a food processor blend or pulse together flour, sugar, baking powder, and butter until mixture resembles meal. Add half of egg and toss or pulse until incorporated, adding remaining egg if necessary to just form a dough. Form dough into a disk and chill, wrapped in wax paper, 1 hour. Make custard: In a bowl whisk together all custard ingredients until smooth. Assemble torte: Preheat oven to 325 degrees and butter a 9-inch springform pan. Wrap foil around bottom and halfway up side of pan. On a lightly floured surface roll out dough into an 11-inch round and fit it into bottom and 2 inches up side of prepared pan, using your fingertips to press into place. Arrange 2 cups blackberries on crust and pour custard over top. Bake torte in middle of oven 1/12 hours, or until custard is set, and cool in pan on rack. Remove side of pan and top torte with remaining 2 cups blackberries.