McPhersonSentinel - McPherson, KS
  • Dessert recipe: Blackberry Custard Torte

  • Blackberry Custard Torte
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  • Ingredients
    * 1 cup all-purpose flour
    * 1/2 cup sugar
    * 1-1/2 teaspoons baking powder
    * 1/2 cup cold butter
    * 1 egg
    * FILLING:
    * 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.
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