Blackberry Custard Torte

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1-1/2 teaspoons baking powder
• 1/2 cup cold butter
• 1 large egg
• 3 egg yolks
• 2 cups sour cream
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• 4 cups fresh or frozen blackberries, drained, divided
• Whipped cream

1. 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.
2. 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
3. .
4. Bake at 325u0b0 for 1-1/2 hours or until center is almost set. Cool on a wire rack (center will fall).
5. Remove sides of pan. Top with whipped cream and remaining blackberries. Refrigerate any leftovers.

flour, sugar, baking powder, cold butter, egg, egg yolks, sour cream, sugar, vanilla, frozen blackberries, cream

Taken from www.tasteofhome.com/recipes/blackberry-custard-torte/ (may not work)