Serves: 8
Total Calories: 425

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

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.

Nutritional Facts:

Serves: 8
Total Calories: 425
Calories from Fat: 207

More Recipes from the Cook'n Italian Cookbook:
Ambrosia Toss Fruit Salad
Apple Strudel
Blackberry Torte
Cannoli Fillings
Cannoli Fillings-The Quick Way
Cannolli Pastry Shells
Chocolate Biscotti
Chocolate Covered Puffs
Grandma's Christmas Nut Roll
Italian Apple Fritters
Italian Cream Cake
Panna Cotta
Ricotta Cookies