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Blackberry Torte

Serves: 8

   4 cups fresh blackberries divided
   Whipped cream
   CRUST:
   1/2 cup cold butter cut into small pieces
   1/2 cup sugar
   1 1/2 teaspoons baking powder
   1 cup flour
   1 egg
   CUSTARD FILLING:
   4 eggs yolks
   2 cups sour cream (may use yogurt instead)
   1/2 cup sugar
   1/2 teaspoon pure vanilla extract

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Preheat oven to 325 degrees

CRUST:
In a large bowl combine baking powder and flour. With a pastry blender, cut butter into flour mixture 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 spring form pan; set aside.

CUSTARD FILLING:
In a medium bowl, beat together egg yolks, sour cream or yogurt, sugar, and vanilla extract just until combined.

ASSEMBLE TORTE:
Sprinkle 2 cups blackberries over prepared crust. Carefully pour Custard Filling over the blackberries. Bake approximately 90 minutes or until center is almost set. Remove from oven and cool on a wire rack (center of torte will fall).

To serve, (Torte is best served warm.) remove sides of spring form pan and place on a large platter or cut into serving-size pieces. Top with remaining blackberries and whipped cream.


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