Blackberry Custard Torte is 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. My husband loves blackberries and this torte always makes him happy.
Don’t forget to check out my Make-Ahead Holiday Brunch Menu (with recipes) which includes this delicious recipe.
- 1/2 cup butter, chilled and cut into small pieces
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1 cup all-purpose flour
- 1 egg
- Prepared whipped cream
- 4 cups fresh blackberries, divided*
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.
Torte is best served warm. Store any leftovers in the refrigerator.
Makes 8 to 10 servings.
In a large bowl with a pastry blender or two knives, cut butter into sugar, baking powder, and flour until particles resemble coarse crumbs.
Stir 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.
In a medium bowl, beat together egg yolks, sour cream or yogurt, sugar, and vanilla extract just until combined.
* 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.