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| Blackberry Custard Torte presented by Rock Cottage Gardens, A Bed & Breakfast Inn | Email this page to a Friend |
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Serves: 12
1/2 cup sugar Filling:
3 egg yolk In a bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. 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, in a bowl beat the egg yolks, sour cream, sugar and vanilla just until combined. Sprinkle 2 cups blackberries over crust. Carefully pour sour cream mixture over berries. Bake at 325 degrees 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 berries. This dessert is best eaten the same day it's prepared. Refrigerate any leftovers. To prevent drips, place the pan on a shallow baking pan in oven.
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Rock Cottage Gardens, A Bed & Breakfast Inn
Eureka Springs, Arkansas Winner of a 2008 TripAdvisor's Travelers' Choice award, Rated #3 in the U.S. for Best Inns/B&Bs. |
 Click here for pictures and information about the inn. |
| More Rock Cottage Gardens, A Bed & Breakfast Inn Recipes: Brie-and Sausage Breakfast Casserole | Sausage & Cheese Breakfast Strudels | Decadent Fudge Cake | Chocolate-Caramel Cheesecake | |
Fruit Desserts | Cakes | Other Desserts