Blackberry Custard Torte


* 1 cup all-purpose flour

* 1/2 cup sugar

* 1-1/2 teaspoons baking powder

* 1/2 cup cold butter

* 1 egg


* 3 egg yolks

* 2 cups (16 ounces) sour cream

* 1/2 cup sugar

* 1/4 teaspoon vanilla extract

* 4 cups fresh or frozen blackberries, drained, divided

* Whipped cream


* 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. Yield: 12-14 servings.

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.