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Blackberry Hints, Tips, and Information. Also check out more of Linda's
A light and wonderful way to serve fresh blackberries for either breakfast or as a dessert. I like to use the
wild blackberries that grow in Oregon.
Don't forget to check out my
Make-Ahead Holiday Brunch Menu (with recipes) which includes
this delicious Fresh Blackberry Custard Torte.
Fresh Blackberry Custard Torte
Brunch and Breakfast
Prep time: 20 min
Cook time: 90 min
Crust (see recipe below)
Custard Filling (see recipe below)
Prepared whipped cream
4 cups fresh
* Select plump, well-colored blackberries.
They should not have stem caps attached. If hulls are still attached, the berries are immature and were picked too early. Discard berries showing any signs of decay.
Preheat oven to 325 degrees F. Prepare Crust. Prepare Custard Filling.
Sprinkle 2 cups blackberries over prepared crust. Carefully
pour Custard Filling over the blackberries. Bake approximately 90 minutes or until center
is almost set (to prevent drips, place springform pan on a shallow baking pan). Remove
from oven and cool on a wire rack (center of torte will fall).
To serve, remove sides of springform pan and place on a
large platter or cut into serving-size pieces. Top with remaining blackberries and whipped cream.
NOTE: Torte is best served warm. Store any leftovers in the refrigerator.
Makes 8 to 10 servings.
1/2 cup cold butter, cut into small pieces
1 1/2 teaspoons baking powder
1 cup all-purpose
In a large bowl with a pastry blender or two knives, cut butter into sugar, baking powder, and flour until particles resemble coarse crumbs.
in egg until dough forms a ball. Press dough onto the bottom and 2 inches up the sides of an ungreased 9-inch
Springform Pan; set aside.
4 egg yolks
2 cups (16-ounces) sour cream or yogurt
1/2 cup sugar
1/4 teaspoon pure vanilla extract
In a medium bowl, beat together egg yolks, sour cream or
yogurt, sugar, and vanilla extract just until combined.