BLACKBERRY CUSTARD TORTE

BLACKBERRY CUSTARD TORTE image

Yield 10-12 servings

Number Of Ingredients 12

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.