Blackberry Custard Torte Recipes

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BLACKBERRY CUSTARD TORTE



Blackberry Custard Torte image

Says Ann Fox of Austin, Texas, "Blackberries are my husband's favorite fruit, so I make this outstanding dessert especially for him. It's well worth the effort."

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 12-14 servings.

Number Of Ingredients 12

1 cup all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 cup cold butter
1 large egg
FILLING:
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

Steps:

  • 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.

Nutrition Facts : Calories 253 calories, Fat 14g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 132mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.

BLACKBERRY CUSTARD PIE



Blackberry Custard Pie image

This is the pie that captured my DH's heart! This is a great recipe that uses only 1 pie crust. I recommend using a deep dish pie crust to minimize spill overs. *Pls note that the first time flour listed in the ingredients, it should be 1/3 cup flour as listed in the directions. I've tried editing this several times and it won't change.

Provided by Chef by Chance

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

1 (9 inch) deep dish pie shells, unbaked
1/2 cup sour cream
2 eggs
1/3 cup flour
1/4 cup butter
3 cups blackberries
1 cup sugar
1/2 cup flour
1/2 cup sugar

Steps:

  • Preheat oven to 350 degrees.
  • Place berries into the pie shell.
  • Beat the 2 eggs together, then add the sour cream, 1 cup of sugar, 1/3 cup of flour. Pour over the berries.
  • Combine the butter, 1/2 cup of sugar, and the 1/2 cup of flour to make a crumble topping. Sprinkle crumble onto the top of the pie.
  • Bake for 50-55 minutes.

Nutrition Facts : Calories 410, Fat 15.7, SaturatedFat 7.5, Cholesterol 69.2, Sodium 171, Carbohydrate 64, Fiber 3.9, Sugar 41.5, Protein 5.3

BLACKBERRY CUSTARD TARTS



Blackberry custard tarts image

How can you improve a traditional egg custard tart? We've tried by spicing up the pastry with nutmeg and adding berries

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 1h30m

Yield Makes 6

Number Of Ingredients 10

500g pack sweet shortcrust pastry
little flour , for dusting
good grating nutmeg
¼-½ tsp ground cinnamon
3 medium eggs
100g caster sugar
200ml double cream
200ml whole milk
1 ½ tsp vanilla extract
100g blackberry

Steps:

  • Roll out the pastry on a lightly floured surface to about 0.5cm thick. Grate over a dusting of nutmeg using a fine grater, then scatter over the cinnamon in pinches. Roll the pastry a few more rolls to press in the spices. Cut out circles to line 6 x 10cm round, deep-ish individual tart tins, with a little overhang. Sit them on a baking sheet and chill for 30 mins.
  • Heat oven to 200C/180C fan/gas 6. Line the tart cases with small pieces of scrunched-up baking parchment, fill with baking beans and blind-bake for 15-20 mins until pale golden and set. Remove the paper and beans, and bake for a further 10-15 mins until biscuity. Cool, then trim the edges with a small, sharp serrated knife.
  • Reduce oven to 150C/130C fan/gas 2. Whisk together the eggs and sugar in a large bowl. Put the cream, milk and vanilla into a saucepan and bring to the boil. Pour onto the egg mixture, whisking as you go, then sieve into a jug. Divide the blackberries between the tins, then pour over the custard to fill as much as you can. Grate over some more nutmeg and bake for 20-30 mins. They'll be ready when the top is set but the centres tremor slightly when the baking sheet is jiggled. Cool completely before eating.

Nutrition Facts : Calories 672 calories, Fat 45 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium

BLACKBERRY CAKE



Blackberry Cake image

Wild blackberries are plentiful here, so I started making this cake to put that pretty crop to good use. Everyone loves it.-Doris Martin, Bostic, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 15

1 package white cake mix (regular size)
1 package (3 ounces) raspberry or black cherry gelatin
1 cup canola oil
1/2 cup milk
4 eggs
1 cup fresh or frozen blackberries
1 cup sweetened shredded coconut
1 cup chopped pecans
ICING:
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
4 to 5 tablespoons milk
1/2 cup fresh or frozen blackberries, crushed
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans

Steps:

  • In a large bowl, combine the cake mix, gelatin, oil and milk until blended. Add eggs, one at a time, beating well after each addition. Fold in the blackberries, coconut and pecans. Pour into three greased 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , For icing, cream butter in a small bowl. Add sugar and milk; beat until icing achieves desired consistency. Stir in the blackberries, coconut and pecans. Spread icing between layers and over the top and sides of cake.

Nutrition Facts : Calories 590 calories, Fat 35g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 320mg sodium, Carbohydrate 66g carbohydrate (50g sugars, Fiber 3g fiber), Protein 5g protein.

NEW ENGLAND BLACKBERRY "TORTE"



New England Blackberry

Provided by Peter Wayne Gagnon

Categories     Berry     Dessert     Bake     Picnic     Quick & Easy     Blackberry     Cornmeal     Vanilla     Summer     Cinnamon     Gourmet     North Carolina

Yield Makes 6 to 8 servings

Number Of Ingredients 11

1 cup stone-ground yellow cornmeal
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup plus 1 tablespoon sugar
2 large eggs
1 teaspoon vanilla
1 pint (2 cups) blackberries
1 teaspoon fresh lemon juice
1/2 teaspoon cinnamon
Accompaniment: whipped cream or vanilla ice cream

Steps:

  • Preheat oven to 350°F.
  • Sift cornmeal through a fine sieve, discarding any coarse grit (there may be 1 to 2 tablespoons grit). Resift cornmeal through fine sieve with baking powder and salt, discarding any coarse grit in sieve (up to 1 tablespoon more).
  • Beat together butter and 1 cup sugar with an electric mixer until light and fluffy. Stir in cornmeal mixture, then beat in eggs and vanilla until well blended.
  • Spread batter in a buttered 9 1/2-inch deep-dish glass or ceramic pie plate or gratin dish.
  • Toss berries with lemon juice and strew over batter. Mix remaining tablespoon sugar with cinnamon and sprinkle over berries.
  • Bake "torte" in middle of oven until top is crusty (berries sink to bottom during baking) and a tester inserted in center comes out clean, about 1 hour.
  • Serve warm.

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